widespread in cooking the batter was due to France.Batter - it is not nothing but a shell of liquid product.Most often it is the dough, but not always.Here are a few variations on how to cook the batter.
essence batter
The structure batter with eggs, flour and any liquid substance, to obtain a fluid dough.The simplest - water (plain, mineral, gas or not), next on the list are dairy products - the milk, cream or yogurt.More experienced cooks who want to surprise their fans, using alcohol, usually those that are supplied to the prepared product.
True gourmets know how to cook the batter more tasty.They add a fourth, the dry component.It can be chopped nuts, fresh or dried herbs, chopped vegetables and even fruit.In the course is all that can complement and improve the taste of the dish.
General rules of cooking batter
Whatever the ingredients, there are some tricks to help get a tasty batter, the right consistency and drained ahead of time, leaving the uncoated portion of the product.
- For homogeneous substance should be thoroughly mixed components, it can be done using a mixer or blender.
- Beat can be together or separately, and then mixed to produce different texture, taste and quality of roasting.
- batter cools before it is enveloped product for frying.
- better prepared in advance of the batter coats the product and does not drip during cooking.
- products should not be too wet before their "dressed" in the dough.
- Omit products should be in boiling oil, it should be enough to cover the pieces in half, or better yet completely as in a deep fryer.
- To get rid of excess fat, fried pieces are placed on a plate covered with a paper napkin.
Recipes batter
begin with, how to cook the batter on the classic recipe.Take 4 eggs and separate the whites and yolks on.The yolks add teaspoon vegetable oil, a pinch of salt and 100 ml.water., whisk into a uniform substance.Gradually introduce 125 g.sifted flour.Separately, beat whites and enter into the prepared dough, and small portions.This will make it more airy and crispy after roasting and appetizing.This batter can fry any product, but if you want to experiment, you can try other recipes concocted individually to the desired product.
most often on the menu every family can find dishes of chicken meat, therefore, useful to know how to make a batter for chicken.With it goes well with beer batter.Perhaps it is even more simple to perform than the classic.
Take equal volumes of beer and flour.Sift the flour, do not forget to enrich oxygen.In the flour gradually pour the beer and mix thoroughly.The dough is ready, you can add a little baking soda or baking powder.
Using a variety of beers from light to dark, from the filtered to the unfiltered and choosing different varieties of flour, you will get different flavors for the usual chicken.This will make the table a variety on the basis of seemingly the same product.
Now let's talk about how to prepare a batter for meat.It is suitable for pork and beef.It's about the separation batter, which does not need to mix products.In a separate bowl sift the flour should be lightly salt the and, in a deep dish beat 2-3 eggs with a pinch of salt and whisk until smooth.Prepared meat dipped in flour on both sides, then the egg and send it to the pan for frying.You can make the batter a multi-layer and repeat 2-3 times alternately dipping in flour and egg.Only then it is desirable to deliver two containers of flour, one you will be dipping the first time, and another again after the eggs.
these three options is enough to understand how to prepare the batter for each dish and implement the proposed recipes or come up with their own versions.
