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Questions tagged [batter]

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2 answers
300 views

Unconventional flatbread recipe/process, concern about food safety RESULTED IN: Speedy's Flatbread recipe (see answer: Adjusted Recipe)

After reading several flat bread recipes, I came up with the following. As mentioned, I'm concerned about proper cooking. Depending on the thickness of bread it can leave the oven and when I tear ...
Mark_NoBadCake's user avatar
0 votes
1 answer
128 views

Room temp batter for cheese cake?

Does the cheese cake batter have to be at room temp before cooking? I’m using batter I saved in the fridge and just didn’t want cracks if I put it in before it was room temp.
Emily MiLY Thomas Pinney's user avatar
7 votes
3 answers
3k views

Is there a possible substitute for sugar in creamed butter?

I'm always taken aback by how much sugar is necessary to make a cake. And also, I don't like super sweet things. I gather sugar is not just flavoring, but also necessary so that the crystal matrix ...
Maarten's user avatar
  • 178
1 vote
2 answers
667 views

Can you save pancake batter for one day? [duplicate]

I only need a few pancakes at a time. I would rather cook fresh than freeze cooked pancakes.
blacksmith37's user avatar
  • 1,113
0 votes
0 answers
79 views

Chicken fat mixing with oil and attaching to fish when frying chicken and fish in the same oil [duplicate]

This question follows from this question. The answer there does not satisfactorily answer this question. Fish and chicken are not the same. It is possible that fat from chicken does not mix with oil, ...
a_sid's user avatar
  • 121
0 votes
0 answers
127 views

Why do the majority of my batters keep splitting no matter what?

I have been baking for around 3 years now and I have been constantly having a problem with split batters for the past few months all of a sudden. After I add eggs, my cake, cookie, etc. batters slowly ...
Jimmy's user avatar
  • 1
1 vote
1 answer
694 views

What batter was used on Birds Eye potato fritters?

Birds eye sadly no longer make these, a very common potato side in the 70s and 80s which I'm trying to recreate. The batter was very light and golden, almost like a tempura batter, sort of flaky but ...
Greybeard's user avatar
  • 6,110
1 vote
0 answers
552 views

Which flour or batter mixture gives the longest lasting, crispiest coating?

Given the choice between the following coatings and batters, which will give the crispiest, longest lasting crispy coating on deep-fried chicken breast pieces? The chicken will be fried once in an ...
Greybeard's user avatar
  • 6,110
1 vote
0 answers
53 views

Jammed Jar Spigot

I was experimenting with a continuous brew injera (Ethiopian sourdough pancake) and it was doing excellently dispensing the 1st time. When I dispensed enough I wiped the mouth and that was it, I didn'...
Eldwin's user avatar
  • 21
1 vote
1 answer
196 views

Taiyaki not forming correctly

I've been practicing making Taiyaki and my recipe seems to work. But I recently changed it a bit to make the batter chocolate flavored. Here's the recipe I used: 60g All purpose flour 55g Sweet ...
Ann's user avatar
  • 11
1 vote
1 answer
162 views

What are the best timings of adding flour and soda into batter?

Some pancake family recipes require adding soda. I have read in some professional pancake recipes that it's better to leave the batter for a couple of hours, ideally overnight, to let flour infuse ...
Yulia V's user avatar
  • 717
6 votes
1 answer
514 views

Cause of Spoiled idli?

I have prepared idli which was spoiled after steaming. I followed the following process: Soaked idli rava (coarsely ground rice) along with whole black gram(without skin). Grinded with mixie to ...
prashanth kumar's user avatar
0 votes
1 answer
183 views

Best time to benefit from dough mixed with baking soda

I am preparing a dough with all purpose flour, salt, sugar, oil, curd, lemon juice and baking soda. I am not using baking powder. Within how much time should I complete my baking to reap maximum ...
soumyadip_poddar's user avatar
10 votes
2 answers
4k views

Why not incorporate eggs at the last moment when making crepes?

My question is about the sequence/timing of adding the ingredients. In all crepes recipes I have seen, eggs are added before the batter is mixed. I wonder if it would make sense to add them after. Two ...
Yulia V's user avatar
  • 717
0 votes
1 answer
679 views

Why add soda water to beer batter?

Why "soda water", in the sentence above my red heart? Seafood Basics: 86 Recipes Illustrated Step by Step (2012) by Abi Fawcett, Deirdre Rooney.
user avatar
1 vote
1 answer
95 views

Cookies end up with a wavy bottom

My baking papers seem to absorb water a lot. Whenever I bake cookies with a bit wet batter such as lady fingers or cat's tongue, my cookies end up with a not flat but wavy bottom. Is that because of ...
Sean's user avatar
  • 280
12 votes
1 answer
5k views

Why add vodka to batter for frying fish?

At 4:46 in this video, Heston Blumenthal adds vodka to the batter for fried fish. This article in Robb Report also describes the process: The star chef begins his experiment in an elevated way. He’s ...
user avatar
1 vote
2 answers
1k views

Gluten-free replacement for all-purpose flour in fried fish batter?

Recently, I've found a few good recipes for a frying batter for a fish. Unfortunately, all imply using all-purpose wheat flour. exp. https://akispetretzikis.com/en/categories/pswmia-zymes/koyrkoyti I'...
kebabdubai's user avatar
15 votes
5 answers
5k views

What is the physical effect of sifting dry ingredients for a cake?

I notice that for recipes that call to sift the dry ingredients, most usually cakes or cupcakes, there is a noticeable difference in the batter after the wets have been incorporated. What are the ...
Jason P Sallinger's user avatar
13 votes
2 answers
3k views

How can I hold a battered Mars bar in a deep fryer without leaving any chocolate exposed?

I made a deep-fried Mars bar today. When I was initially lowering it in the oil I held it with tongs, and when I released, the part where the tongs were touching had left the chocolate exposed. I ...
Chris A's user avatar
  • 465
2 votes
0 answers
259 views

how to make crumpets with bigger and more holes [duplicate]

I make many batches of crumpets and although they taste okay, I can't seem to get enough holes. I've tried adding bi-carb at various stages of proving, but it doesn't do anything. I've also tried ...
Elisa's user avatar
  • 51
16 votes
5 answers
9k views

Is it better to freeze crepe batter or cooked crepes?

I sometimes make crepe pancakes with the following recipe: 200g of flour, 350ml of milk, 2 eggs and a table spoon of vegetable oil. I was wondering whether it was better to store the crepe batter in ...
Daemon Beast's user avatar
2 votes
1 answer
107 views

How can I make moong dal crepe crispy?

I'm making a north Indian snack for my toddler, he likes crispy textures. Moong dal ground with water, added chopped onion and cilantro. The batter was thin like a crepe batter and cooked in frying ...
Chefchab's user avatar
  • 517
2 votes
2 answers
2k views

Problem with crepe batter collecting on spreader

Ok so here’s the deal, I’ve already read the thread someone else posted about “how can I spread crepe batter before it cooks”. I’m having a different issue and I’m at my wits end. Here’s what I’m ...
FYB's user avatar
  • 21
5 votes
2 answers
568 views

Making Thai Khanom Tang Teak (ขนม ถัง แตก)

I desire to make Thai Khanom Tang Teak (in standard Thai: ขนม ถัง แตก); It is a pancake-like dish made from a batter with the following recipe: About one cup of White Rice flour About 2 cups of Sugar ...
user avatar
23 votes
4 answers
15k views

What type of beer is best for beer battered fish?

I was looking for a beer battered fish recipe the other day when I noticed most of the recipes don't state a style of beer to use. Some of the recipes use a significant amount of beer so I assume that ...
WildLAppers's user avatar
3 votes
1 answer
317 views

Which type of charger for soda syphon batter

I'm looking for a recipe for batter using a soda siphon. Since the term soda siphon, as opposed to the cream whipper is used, I assumed the cartridges should be CO2. (The recipe doesn't say that.) I'...
RFlack's user avatar
  • 439
2 votes
1 answer
53 views

Scaled down batch of soda syphon batter

I want to make a smaller batch of a soda syphon batter recipe as a trial. The batter involves flour, vodka, honey and lager, and is put into a CO2 soda syphon. The full batch is too much for a trial ...
RFlack's user avatar
  • 439
0 votes
2 answers
3k views

Fixing a dry cake batter

I made a chocolate cake batter last night to test for my sons birthday cake. I made a batch of cupcakes with it to test it and it came out dry. Now I’m not sure if it’s from over baking or something ...
Mari's user avatar
  • 1
5 votes
1 answer
513 views

What is the right kind of syphon to use for fish batter?

[See below re possible dup] I've seen recipes for fish and chips call for the use of a CO2 syphon for the batter (looking at you, Heston!). So I'm looking to buy a syphon (I don't have one yet). I ...
RFlack's user avatar
  • 439
11 votes
6 answers
9k views

How Can I Spread Crepe Batter Before It Cooks?

I am trying to make crepes in a non-stick skillet. I've got the batter ready, well refrigerated. However, I am having trouble getting the batter to spread enough to cover the whole skillet before it ...
nothingIsMere's user avatar
54 votes
3 answers
19k views

When making batter/dough, why is it really bad to clean your spoon by hitting it on the edge of the bowl a few times?

Mom and I were looking at a holiday cooking tv-show a few weeks back, and during the part where the host made the dough for the oliebollen, he hit his spoon a few times against the bowl, to get rid of ...
Tinkeringbell's user avatar
2 votes
2 answers
481 views

American pancakes: Why not substitute some wheat flour for starch?

please bear with me: I've only eaten pancakes once (not even in the US), so I might not know how real American pancakes taste like. In pancake recipes the mantra seems to be not to over-mix the ...
Ching Chong's user avatar
  • 4,688
1 vote
2 answers
299 views

Deep frying without schnitzels sticking to each other

How do I avoid the phenomenon of pieces of breaded schnitzel sticking together inside the deep fryer
devo's user avatar
  • 11
1 vote
1 answer
225 views

How to incorporate grape flavor in a chiffon cake?

I'm trying to make a layer of chiffon cake, with a grape flavor but I'm not satisfied with the flavor. I have tried using the juice from the grapes, incorporated into the batter, but it is not ...
user1997744's user avatar
1 vote
0 answers
112 views

How to batter something wet?

I'm trying to batter a frozen egg but the egg melts as I try to batter it and it falls off about half the time. I notice when I cool the batter mixture and flour mixture before hand it has a better ...
Jade So's user avatar
  • 1,299
8 votes
2 answers
1k views

How do I encourage funnel cake cohesion?

I tried making funnel cakes this weekend. The recipes I looked at were all very similar, basically pancake batter that is deep fried. I used this recipe: http://www.foodnetwork.com/recipes/paula-deen/...
Sobachatina's user avatar
  • 47.5k
2 votes
1 answer
2k views

Right way to make cake batter that asks for butter and oil

One method says to cream butter, oil, and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix in flour mixture alternately with milk, beginning and ending with flour. ...
Backyard Chef's user avatar
3 votes
1 answer
2k views

How to get Taiyaki crispy? Are they even supposed to be crispy?

My homemade Taiyaki always turn out wrong in texture: They are soft and chewy both on the inside as well as the crust. While inner texture is right — fluffy, chewy and soft, with molten Anko, the ...
NebuK's user avatar
  • 185
5 votes
1 answer
3k views

Why does canelé batter have to be made 24 hours in advance?

I am experimenting with making canelé. All recipes I've found call for the batter to be made and left in the refrigerator for at least 24 hours before baking, but none say why. One guess is that ...
Darren's user avatar
  • 153
6 votes
3 answers
5k views

How to make ridge structure of crispy chicken

In food shop, we see many fold ridges on crispy chicken like this Picture: While googling about the secret, I found most of them advised to put the chicken pieces in a bag after dipping it in the ...
Abdullah Mamun-Ur- Rashid's user avatar
5 votes
1 answer
54k views

Does (how does) cake batter consistency affect outcomes?

I've made lots of cake... usually in the form of mini cupcakes. Generally I find a full cake recipe for a layer cake or even a sheet cake or bundt cake and just put it in mini cupcake pans and bake ...
Catija's user avatar
  • 16.5k
5 votes
1 answer
702 views

Resting for brownie batter

It's traditional to rest dough for some pastries like cookies and breads. I think it allows more time for delicate enzymatic processes, to yield a better flavor. I would like to ask if this is also ...
wearashirt's user avatar
  • 1,370
3 votes
1 answer
237 views

Why didn't my cheesecake bites come out right? [closed]

I used cream cheese, condensed milk, sugar and vanilla extract and some chopped oreos to make Oreo cheesecake bites. The crust was an actual Oreo. I baked this for an hour and when I took it out it ...
pri's user avatar
  • 31
1 vote
2 answers
3k views

The ingredients I used in my recipe were too cold and they did not mix well. Is there anything I can do to fix this

I already started mixing the wet ingredients and they are clumpy, is there anything I can do to fix this? I would hate to waste all those ingredients(especially since I doubled the recipe...yikes) ...
Alphadog3's user avatar
2 votes
2 answers
1k views

How can I make my (American style) pancakes light and spongy?

I will be participating at a charity event at the end of this month and I am still not sure about my recipe. I am using a mini pancake griddle to cook the pancakes. My pancakes are ok, but I think ...
Reema's user avatar
  • 21
2 votes
0 answers
119 views

How to make fluffy Appam without Sweet?

I have seen all recipies of Appam that use sugar for fermenting. How can I make salty tasting fluffy white appam ? I have wasted around 3 kgs of rice trying it but, still unsuccessful.
Sarita's user avatar
  • 21
1 vote
2 answers
10k views

What is the purpose of baking powder in batter?

In particular, what is the purpose of the baking powder in this recipe: http://www.wearesovegan.com/korean-cauliflower-bites/
Alex Hall's user avatar
  • 437
1 vote
2 answers
13k views

How much dry cake mix, water, oil and eggs to use for two 4in round cakes?

I have a 15.25oz Betty Crocker box mix. On the back it says to use it all with 1 cup of water, 1/2oil and 3 eggs and that makes two 8 in rounds or 24 cupcakes. I don't know how much I need, please ...
liz's user avatar
  • 13
1 vote
2 answers
208 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 ...
user2649681's user avatar