How to make meat, fish or vegetables in crispy batter appetizing so that they do not become banal pie? There are a few secrets.
How to cook the batter
Secrets of cooking batter came to us from France. Like many delicious meals - not accidentally claire word translated as "liquid" as referred to batter batter into which products are dipped before frying.
Also referred to as liquid batter breading designed to coat pieces of meat, poultry, fish, seafood, vegetables, cereals cutlets, mushrooms, leafy greens and vegetables.
Frying in batter forms a delicious crust that preserves the juiciness and tenderness of the products, enabling them to preserve vitamins and nutritional value.
We are preparing a batter at home: a few tips for beginners
The main components of the batter is a mixture of flour and eggs (whipped sometimes proteins), which is diluted milk, water or alcohol.
Batter may be a liquid or viscous, salty, sweet, bland and spicy - it all depends on the recipe.
Sometimes splendor to this mixture is added soda or yeast.
Shredded products dipped into the batter, fried in deep fat until golden brown, and are laid on the plate with tissue paper to absorb excess fat.
Also for the batter dough used for making pancakes and pancakes.
Batter: cooking tips at home
- Most foods before frying in batter need to boil or fry - in addition to fruit and fish, which will have time to fry at the same time test.
It is best to whip up the dough whisk, mixer or blender - the better blended products, the gentle and air will batter.
- Stiff dough is ideal for rich foods, because it creates a thick crust that prevents leakage juice and the liquid batter for dryish content as it passes the oil and makes pieces juicier.
- Carbonated mineral water makes the crust is particularly rosy, porous, soft and non-greasy.
- Adding the dough spice and herbs improves its aroma, flavor and piquancy gives dishes.
Very interesting and original flavor can be obtained by putting in the batter fried onions, garlic, finely chopped pepper, herbs, mushrooms, pumpkin and mashed potatoes, grated cheese, ground nuts, sweet spices. - Beaten egg whites make a light batter, lush, lacy, but must enter them directly into the dough before cooking - at the same time do not forget to put the dish with the batter in a bowl of cold water.
- If you want to get a crispy crust, use water instead of milk, beer, brandy, vodka, wine or home infusion.
- It is advisable to give the dough stand for about an hour out of the refrigerator to the gluten in the flour has lost its elasticity.
In this case, the dough will not dry out during cooking and better stick to the product. - Proper preparation of the batter includes kneading the dough the right consistency, and to check the degree of viscosity, enough to dip the spoon in the batter.
If it uniformly covers the surface of the spoon, the dough is kneaded with plenty of flour, and if there are gaps in the dough, flour too little. - To prepare the batter, use only cold foods, and fry the pieces should be in the hot oil.
- The dough does not flow with the products, they should be put before cooking on a cutting board and then lightly sprinkled with flour or starch.
Now that you know how to cook the batter to the prepared dish it was juicy and tasty, but did not become a regular pie.
Get acquainted with the intricacies of cooking the batter and indulge his household!
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