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13

As far as I can tell what you don't do is pour the batter onto the pan. What you do do is dip the warmed pan into batter (I'd think you stick just the cooking surface into the batter, not the whole thing) and put it back on your burner to cook a crepe quickly. See the product description on this convex pan on amazon and this vintage pan on ebay for where I ...


12

Batter for pancakes is often nicer if it is left in the fridge for a few hours. I'd make them fresh tonight with the batter you're making for the couple you want now. Enjoy!


10

Mold doesn't grow that fast in a refrigerator overnight. I'd bet some ingredient reacted with your baking powder or baking soda. I've seen something similar before in three separate circumstances: instant oatmeal that turned blue when mixed with iodine-treated water (day after day on a camping trip); garlic mixed with yogurt turns blue when heated; ...


10

Crepes do not contain baking powder or baking soda for leavening. They also typically use melted butter vs. oil in pancakes and have a higher liquid to flour ratio. Basic crepes contain only eggs, milk, water, a pinch of salt and flour. You can however make them more sweet or savory by adding chopped herbs or a bit of sugar (not too much or you'll have ...


8

The easiest way to tell if you've over stirred muffins, quick breads or cakes is the texture when it's baked. Correct, and it's all even. Over stirred, and you'll have a series of larger bubbles in the cake, called 'tunneling', where it looks like worms have burrowed their way through your cake or muffin. Stirring develops gluten, which is essential to ...


8

The main reason behind the claim is that muffins don't want gluten formation. Gluten in a chemical leavened product like a muffin would make it tough, rather than light, since the protein strands are so sturdy. The sturdy structures that are desired in crusty bread are a problem for muffins and other chemical leavened products. Gluten is formed when dough ...


8

If you don't want gritty bread, use finely milled polenta. Roughly milled polenta is like semolina, and results in a gritty batter. Finely milled polenta is like flour, and results in a smooth batter. I don't know the proper names for the different milling grades in English. I don't mean cornflour, which is pure maize starch from the inside of the maize ...


8

Many, many things happen when flour flour is mixed into batter. From your description, though, it sounds like you are interested in what leads to and relieves clumping. When water (whether it is just plain water, in milk, in juice, or whatever) and flour are mixed, the water will begin to expand and penetrate the starch granules in the flour. The starch ...


7

Yellow cake made from scratch is given its color and flavor from egg yolks. A cake mix from a box, although you didn't add any eggs to it, might already have egg product in it. If it was one of the major brands of cake mix then it will likely have additives such as flavorings and food color to give it its distinctive flavor and color. In the homemade realm a ...


7

Replace your ladle with an ice cream scoop. You will be able to control the amount of dough for each waffle much easier. For my waffle iron and scoop I use two scoops. An additional advantage over a ladle, is that the dough releases much easier from a scoop, which reduces the probability of making a mess.


7

Many cake batters call for mayonnaise. It makes for moister cakes. Using mayonnaise instead of its constituent ingredients adds convenience as well as extra emulsifiers. It is true that mayonnaise doesn't handle high heat on its own but it doesn't have to. It is part of a batter that will set. If you really don't trust the recipe- the mayonnaise can be ...


6

Gougeres are not stuffed, at least in Bourgogne. The dough contain the cheese (Gruyere) and nothing is added to it after the fact. Well cooked gougeres have the cheese in the center still moist and gooey, giving the impression of an after the fact filling when in reality the cheese has been in the dough all along. If the inside of your gougere is dry, it's ...


6

Yorkshire puddings rise because of the eggs in them. This means that the mixture for you Yorkshire puddings needs heat to rise So if your oven is not hot enough, they won't rise as much as you want. So here are some tips: -make sure your oven is hot before putting your puddings in -Don't open the oven while cooking your puddings -I always pre heat the ...


6

That recipe, which I've made many, many times, yields approx 5-6 dozen cookies if a rounded tablespoon is used as a gauge. For that amount of dough to only yields 2 dozen cookies, they would each be approx. the size of a golfball, maybe. I believe your recipe has a mistake in yield. Check out this link to a similar recipe (nestle Toll House cookies): ...


5

I usually dredge the fish in plain flour first and then the beer batter. I actually made beer battered fish tacos for dinner last night and the batter stuck perfectly. It probably also depends on your batter consistency. The recipe I use says the batter should be slightly more liquid than pancake batter.


5

160C sounds about right for cooking oil temp. I typically shallow fry on the stovetop for about 10-12 minutes for the thighs and then transfer them to a 175C oven to finish cooking (if needed) and then repeat with the breasts. I would stay away from "battering" if you are looking to replicate something like popeye's. A few things I do to ensure a nice thick ...


5

I remember when cake mixes included the number of strokes needed to mix the batter by hand. The Betty Crocker FAQ website (a U.S. baking mix company) suggests 150 strokes per each minute of electric mixer time recommended. Note: that is not 150 strokes per minute! So if the directions call for 2 minutes of mixing, that translates to 300 strokes. Betty ...


5

Assuming you are making what I'd know as batter (for pancakes, waffles, yorkshire puddings, or batter for deep-frying): Don't add flour to batter..... it goes lumpy due to the reasons @SAJ14SAJ has stated; you should be starting with flour and making batter. If you need to add extra flour to thicken batter I'll address that at the end. To make lump free ...


5

I think that SAJ14SAJ listed some good examples, and that these certainly contribute to the overall taste. But I think there is yet another one, whose effect is strong enough to matter: rising. Let's say that you coat 1 cm² of your tongue with a foodstuff. The more tastebuds are activated by a sweet molecule, the more is it evaluated as "sweet". First ...


4

It won't matter for the style of pancake that you're doing, but for ones that use chemical leavening like you'd find in the US, there are issues with holding the batter for long periods: If you're using baking soda as a leavening, it'll have already given its all by the time you cook it hours later ... but you'd have to add baking powder to compensate when ...


4

In a pop over-type batter, the eggs provide a few functions: Egg whites: protein for structure. Since the popover/yorkshire pudding is leavened by the protein matrix generated by the ingredients setting and capturing the steam that the wet batter is pushing out, you're going to need something to replace the protein here. The gluten from the wheat flour ...


4

Chemical leaveners all work the same way. You have a basic salt (like sodium bicarbonate) and an acid (incorporated in baking powder, like cream of tartar, or coming from the dough itself, like a baking soda leavened cake with yoghurt in the batter). You have probably seen the reaction at some point in science class, but if not, go mix a teaspoonfull of ...


4

Sounds similar to a tuile. There's a little more to it that flour and egg white, but that's a good start; you'd also want some sugar, and probably some fat. I have an example on http://blog.jagaimo.com/archive/2010/03/16/improvised-pumpkin-seed-tuiles.aspx with a few photos. I've also used the same basic batter to make little cups for ice cream, for which I ...


4

Correct proportion of rice and urad dal is very important for proper fermenting along with some other factors. what proportions are you using? And up to how much time you are allowing it to ferment? In cold places, fermentation is a big problem. Sometimes it may take more than 15 hrs!!!! I have experienced it personally. Try making the batter as smooth as ...


4

Spray non-stick oil on the outside edges of the waffle iron, or spray some on a paper towel and wipe the iron's edges. Also, find a measuring cup that has the correct amount of batter for one waffle. Mine is a level 1/2 cup.


4

Delicious variations abound, so it is hard to make absolute statements of what is "officially" a ladyfinger. In my pastry class, we were taught that the classic recipe for ladyfingers is close, but not identical, to genoise. Store-bought ladyfingers can be anything from, essentially, a meringue to a shortbread cookie. Foam-based batters -- i.e., those ...


4

I have found that the problem with thicker batters not adhering to peppers generally is to do with the outer membrane protecting the flesh of the jalapeno. Essentially, you need to try to remove or weaken its effect. You can minimize the effect of the membrane by: roasting the pepper, then steam in a brown paper bag and remove it scoring the membrane ...


4

Here are my estimates assuming a 240ml cup: Flour (retains roughly a third of its volume after being mixed with water): 180ml Sugar (retains roughly half its volume): 150ml Butter: 240ml 2 eggs (assuming large US size): 92ml 12oz chocolate chips: 550ml Total volume: 1212ml Per cookie (assuming a yield of 2 dozen): 50ml (or about 3 1/3 tbsp) I think it ...


4

Given the science as Kenji Alt explained it in his article, the key fact of the vodka is that it is 80 proof, or 40% alchohol. So beer, which usually is on the order of 4 to 6 percent alcohol (yes, there are outliers) will not have the same level of inhibition of the gluten formation. The vodka is not the only factor in the recipe leading to crispiness and ...



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