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0
votes
1answer
84 views

Flourless cookies form “skin” that seals in moisture

I've developed a sort of recipe for flourless low-cal cookies which, so far, actually works pretty well, resulting in a soft scone-type confection, but I'm having one problem with it: upon baking, the ...
12
votes
22answers
65k views

How to ferment dosa batter?

I have never been successful in fermenting dosa batter properly in the US. I generally soak urad dal, rice and fenugreek seeds for a few hours and grind them together. Even if I leave the batter in ...
4
votes
2answers
79 views

Which is a better option for making dosa batter. Indian mixie or US blender?

Moving to US next week planning to avoid the Mixie as it weighs almost 3 kgs . Which is the best option in blenders for making soft batter and chutney? I have got few recommendations like Osterizer ...
0
votes
0answers
55 views

Reduce Calories in Batter-Baked Vegetables?

I have a recipe for batter-baked vegetables that comes out very well, but I'm wondering if there's a way to cut down on the calories added by the batter. The recipe is something like as follows: Make ...
10
votes
3answers
39k views

How do the batter and technique differ between crepes and pancakes?

What are the different ingredients in crepe mix versus pancake mix? I'd like to try my hand at making crepes from scratch... How is making crepes different from making pancakes?
0
votes
0answers
29 views

How long can you keep yeasted waffle batter (including eggs/buttermilk) in the refrigerator?

How long can you keep yeasted waffle batter (including eggs/buttermilk) in the refrigerator?
3
votes
5answers
43k views

How long does pancake batter last in the fridge?

I'm making a packet mix of pancake batter that doesn't lend itself to partial mixes - it's hard to split "1 egg" as an ingredient. How long would pancake batter last in the fridge? Even if it's a ...
2
votes
1answer
45 views

cornmeal crust on chicken is too gritty, is there a way to fix after chx has been baked?

I made oven baked chicken using coarse ground cornmeal (obviously a mistake). Dredged chx in flour, then egg, then cornmeal. I'm worried I'll break a tooth on the gritty corn particles in the ...
0
votes
0answers
50 views

Black layer on Dosa batter

While my home made dosa batter ferments, there is a black soot like layer formed on the top. Why is it so? Is it harmful? Please advise.
3
votes
2answers
109 views

Making toad in the hole with duck eggs

I've been keeping ducks for a couple of years, and therefore I cook with duck eggs, since they're effectively free. They're Indian runner ducks, which aren't very large, and the eggs are pretty much ...
3
votes
4answers
8k views

Is it okay to put baking powder in Yorkshire Pudding batter?

It's just that, the first time I tried, they didn't rise as much as I thought they would. would baking powder help?
1
vote
2answers
96 views

Any reason I can't use popover batter to make one huge popover without separating into little cups?

Something like http://www.food.com/recipe/perfect-popovers-189284 but all in one baking pan?
7
votes
9answers
10k views

How do I eliminate Corn Meal “grittiness”?

I recently made some corn bread on my own from scratch for the first time. The flavour was perfect as was the general firmness/crumbliness of the bread. However, the corn meal in the recipe resulted ...
8
votes
4answers
3k views

How do I use a convex crepe pan?

I picked up what I believe to be an old cast iron Crêpe pan at the thrift store. I made a batter, and its consistency seems like what I made in the past when using a frying pan. This time, however, I ...
16
votes
11answers
35k views

How to imitate commercial fried chicken?

I'm trying to develop my own "secret" fried recipe, something that is similar to Popeye's or Church's. I'm a LONG ways from getting there. Here's what I did in my last experiment: Chicken was ...
3
votes
2answers
1k views

How to get spongy slightly chewy pancakes?

One of my favorite restaurants makes these amazing pancakes that are wide (12+ inches), pretty thin (1 cm?, fairly spongy/chewy and fried crispy on the outside edges. I'm wondering what steps one ...
3
votes
1answer
127 views

Super soft fried shrimp in a light batter

I dined at a sushi restaurant recently that had an appetizer called buffalo rock shrimp. Essentially its fried shrimp in a buffalo sauce. To describe the dish more specifically. The shrimp itself is ...
1
vote
1answer
141 views

What can I add when I make a loaf with pancake batter mix?

I have two questions. One specific. One general. First: I am a beginner at cooking. But, I have learned a few things. I try to experiment without going crazy. I have found that altering a recipe can ...
1
vote
1answer
768 views

Can I use sona masoori rice for making dosa?

I have been trying to make dosa in the US since 6 months & never got the fermented batter. When searched in seasoned advice I found a similar question asked. How to ferment dosa batter? I have ...
8
votes
1answer
2k views

What are the differences between using whole wheat flour vs. all purpose flour in batter for frying?

There have been many questions related to whole wheat flower on this site before, but nearly all of them focus on baking. I'd like to know what is the effect of frying with whole wheat flour in terms ...
0
votes
1answer
2k views

How to keep battered (tempura) goods from sticking to the deep frying pan?

I really like deep frying shrimp and veggies in tempura batter, but every time I put these goods in the deep frying pan they stick to the net that is in there to make the goods easy to put in and take ...
5
votes
1answer
4k views

Is it possible to make vegan Yorkshire Puddings?

What could be used as a replacer for the egg in Yorkshire puddings, having tried before nothing quite seems to work properly :(
0
votes
0answers
17 views

How do I prevent my tempura chicken from getting soggy with time? [duplicate]

Why does by bite-sized tempura chicken turn soggy after some time? They are really light and crispy when I initially deep fry them, but they gradually becomes soggy after 15 to 20 minutes. My chicken ...
3
votes
5answers
10k views

What can I do with batter that has lumpy sugar in it?

I was making a scratch cake, and my sugar (to my chagrin) was inferior. When I beat it into the batter, it turned into many tiny lumps. Has anyone ever figured out how to solve this problem? I beat ...
1
vote
1answer
478 views

Three day old pancake batter with grey spots

I know from experience and Googling that day-old carrot cake can result in green carrot bits due to oxidation but remains perfectly edible. Has the same thing happened to my pancake batter? Or are ...
3
votes
1answer
66 views

What is the ideal temperature for water added to chickpea flour for falafel?

Recipes for falafel using bean flour usually recommend warm, but not hot water to mix with the dry ingredients. What is the ideal temperature range for the water?
2
votes
2answers
129 views

Chocolate Berry Cake with Berries as main batter ingredient?

I have this rather vague idea that popped into my head for a chocolate berry cake of some kind where the berries, pureed, go into the batter itself and form a large proportion of the ingredients. ...
0
votes
1answer
855 views

How much cake batter to make two 6“x2” cakes?

I have two 6"x2" cake pans, and am wondering how many cups of a box cake mix batter I need to put into each pan? Thank you!!
4
votes
2answers
869 views

Why did my idli looked cooked from outside but was still mushy inside?

I sometimes try using Homemade batter for making idlis and dosas as I live in the perfect temperate climate which is required for fermenting the batter properly and wish to cut down on the ...
3
votes
1answer
143 views

What is the correct mixing method for this kind of batter?

I made a pie according to the following instructions. While it did turn out good, I'm not sure if the mixing method is sound. It called for beating two eggs with sugar until white and fluffy. Then, I ...
4
votes
1answer
331 views

Why don't other grain proteins behave like gluten?

There are many excellent explanations here (and elsewhere) of what gluten "does." What I haven't seen anywhere is an explanation of what makes gluten so special. Where do its marvelous elastic ...
5
votes
1answer
463 views

Toads with a flat batter-y

At the weekend I made Toad in the Hole. I put some sausages in a glass dish in the oven at about 180 centigrade. Then I followed my usual batter recipe which is: 100 ml milk 100 g plain flour 2 eggs ...
3
votes
3answers
1k views

Cake batter consistency

In winter my cake batter turns into a hard ball as opposed to in warmer months. I always add more milk and try to bring it to the right consistency for baking. But I think this affects taste. If so ...
8
votes
1answer
511 views

When adding eggs to scratch cake batter, why are you supposed to add them one at a time?

When making a cake from scratch I have always added my eggs one at a time, mixing in between each, because this is how I learned from my mother. I just can't remember why this is supposed to be ...
3
votes
1answer
2k views

Making batter one day, baking the next

I have to bake a white chocolate mud cake after work and I am always left with some batter, which I then use to bake cupcakes. As mudcake takes a couple of hours to bake (at least my recipe), by the ...
6
votes
5answers
3k views

Buttermilk pancake mix is green?

I like making buttermilk pancakes but usually the batter is too much for one day, after I put the mix in the refrigerator, the mix was a greenish color the next day. Does anyone know if this means it ...
1
vote
2answers
18k views

mixing cake batter in a blender?

I only have a blender, and was wondering if you could make cake batter in a blender. Till now I've been mixing by hand, but I have a recipe that calls for creaming sugar and oil, and I don't know how ...
2
votes
2answers
2k views

Mayonnaise substitute in cake batter

My wife's chicken cake recipe calls for mayonnaise as one of the batter ingredients. In my opinion, mayonnaise is completely unsuitable for high-temperature processing (as in baking), but I was unable ...
5
votes
4answers
6k views

Some batter falls off during deep fry

I have been trying to replicate a bloomin' onion, but it seems that I can never keep the batter on the onion during the frying process. It doesn't completely fall off, but it is definitely not the ...
12
votes
6answers
18k views

Beer batter fish, keeping the breading from peeling right off while eating?

A few months back I made beer-batter fish. I don't remember the exact recipe I used but I think I got it from foodnetwork.com. I fried in vegetable oil at 350. Everything came out OK, but the ...
12
votes
5answers
15k views

Over-stirring muffin mixtures

In muffin recipes, the instructions often say to stir the mixture till "just combined". Why does over-stirring the muffin mixture result in tough muffins? And how do you know if you did too much ...
3
votes
3answers
1k views

Why does batter often taste sweeter than the baked product?

If taste cake or quick bread (zuchini, banana, etc...) batter I find that it very often tastes quite a bit sweeter than the finished and baked product. What happend during baking that reduces the ...
2
votes
2answers
5k views

Can I use only urad dal to make dosa?

I've been making dosa lately and was wondering if you could make the batter using only soaked urad dal (black lentils)? Or, do you have to include soaked rice, as well? I am diabetic, so I am trying ...
8
votes
7answers
3k views

How can I keep my waffle iron relatively clean when making waffles?

I do not make waffles overly frequently, but when I do I tend to make a mess of my waffle iron. I use a ladle to place waffle batter in the middle of my waffle iron. On accident I occasionally ...
2
votes
2answers
218 views

Is it possible to make breads using cake techniques?

Is it possible to make bread using similar batters/techniques as cakes? Or why isn't is possible to make breads using similar techniques or batters as a cake?
3
votes
2answers
1k views

Beer Batter - let it rest before using or use immediately?

I just purchased a deep fryer and have been looking at different recipes for making beer batter. I noticed that some instruct you to let the batter sit for a number of hours before using it to coat ...
2
votes
2answers
2k views

Deep frying - beer batter vs. bread crumbs

@Joe thank you for answering my earlier question! After an epic fail trying to deep fry beer battered zucchini (ended up with a beer battered pancake-like blob with some zucchini slices on top) I ...
3
votes
1answer
1k views

What is the problem with overmixing? [duplicate]

Certain recipes (for example, corn bread, buttermilk biscuits) caution against overmixing: you're supposed to add the wet ingredients to the dry with a minimum of agitation. Why? And, is this ...
4
votes
2answers
7k views

what happens when one mixes flour into batter?

I have been mixing quite a bit of batter lately for various recipes, and I continue to see the same behaviour: The flour clumps together as soon as it hits the fluid (beit milk, water, or anything ...
4
votes
1answer
468 views

How are chemical leaveners affected by moisture and cool temperature?

This is maybe a more precise way of asking, "what happens to left over batter in the fridge?" This question might have to approached per leavening agent.