Hot answers tagged

93

Oh, those cooking myths! Whenever you think you have heard them all, there's a new one. In a yeasted dough, the yeast is perfectly fine with being tossed, beaten and generally mangled. The little yeast cells couldn't care less about what you do in the initial stage of mixing and kneading. (That's obviously different when you consider the dough after the ...


23

Your batter is too thick. You say it's refrigerated, but if that's the case it's likely thicker than if it was at room temperature. Also, as it sits it gets thicker, and if you're making a solid batch, for a few people, you need to keep thinning it as you go. Take the liquid you were using to begin with (milk), and add very small quantities at a time, on ...


20

There may be a few batters that are sensitive to shocks or loud noises, but most will not be (see Stephie's answer for more detail). In my household, the real reason for not beating the spoon was always clearly about protecting the dishes, not the food. Mixing bowls can chip, crack, or dent (depending on the material). If the bowl has a lid, then damage to ...


16

You probably won't like this answer, but: Do what your recipe tells you to do. There are various methods to combine a set of ingredients and each will lead to a slightly different outcome. Drier or moister, lighter or denser... The "right" result will depend on the expectation of the recipe writer and can be the root of an eternal discussion: Compare the ...


13

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 ...


13

It sounds like maybe there's a couple of possibilities. The pan is too hot. This can happen even over lower heat settings if you leave the pan to preheat for too long, or it may be that the burner's "medium-low" setting is just too hot, and you should use an even lower setting. The batter consistency is wrong. Crepe batter should be very thin, if it is ...


12

The key thing here is a substance called Lecithin and it is found in your Incredible, Edible Egg! Doing the adding of the egg one-by-one, plus a few other things are... in the service of creating a stable emulsion of liquid and fat in the batter. When this is done correctly, the cake will have a springy, even crumb, great flavor, and light texture. If ...


11

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 ...


10

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 ...


9

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 ...


9

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 ...


9

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 ...


8

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 ...


8

You can actually buy tools which help to spread batter. My sister got me a hot-plate crepe maker for Christmas the other year, which came with one of these: Which I find does the job perfectly! You should be able to find one online pretty easily or DIY one yourself. https://www.youtube.com/watch?v=uhKFAlk-gtU


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

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 with ...


7

The baking powder undergoes a chemical reaction which produces small gas bubbles in the batter. The bubbles break up the batter coating (sort of like the geometry inside a sponge) so you wind up with a mass of little holes each surrounded by a thin layer of bready material, and it all fries up airy, light and crispy; instead of one thick, dense, hard shell ...


7

Another reason not named so far, that applies even to combinations of spoon and bowl/pot that are mechanically perfectly fine with hitting and vibration-insensitive contents: Not banging safes the nerves of everyone else in the house. Keep in mind that sound transmitted through solids travels surprisingly well and table or sink can act as sound board... So,...


7

First, this can indeed be a thick batter, as the other answers mentioned. I would recommend using Ruhlman's ratio of 1:2:2 flour to milk to egg as a starting point of what a good crepe batter should be like. You can experiment with other recipes if you want something nonstandard, but first do some batches to get a feel for the proper consistency. And don't ...


6

I use the coarse cornmeal because I like the flavor. I took my cue from the muffin recipe on the bag: It said to soak your cornmeal in the milk for 10 minutes. I did this for my buttermilk cornbread and it was delicious. I didn't add any extra milk.


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): ...


6

As SAJ14SAJ mentioned, when doing a batter coating, you need to hold it in the oil for a second before letting it drop, so that it'll crust up before it touches the basket. However, you also mentioned 'with some zucchini slices on top', I suspect that the batter came off entirely. Breading for frying is a bit strange, as you need to make sure that you don'...


6

Good Yorkshire pudding is not an art, it's a science. You need three things: Hot fat A hot oven Batter of the right consistency The only raising agent in Yorkshire Pudding is steam from the water in the liquid ingredients. You need to convert that water into steam fast to get a good rise, and you need the batter to crisp up quickly so it doesn't collapse. ...


6

What you are describing should not happen when using the right technique. I suspect this is happening because you are either lowering the battered food into the oil using the net, or your oil temperature is not hot enough to cook the batter before the food sinks to the bottom. The net is only for removing the food once it is cooked. Battered food should be ...


6

Just as with kneading, stirring develops the gluten in the flour. over-mixing batter is a culinary no-no (fr. non-non). Batters are frequently rested in the refrigerator so the gluten can relax. Foods fried in batter that has been overworked and deprived of adequate rest is like a chef exposed to the same conditions–tough and tired. Whole wheat flour has ...


6

In many places cornflakes are very cheap, I am assuming where you are they are expensive because they are imported. You aren't going to be able to get the ridged structure without something like cornflakes because it's the flakes themselves that give the breading that texture. You need to find something that you can afford, perhaps another cereal that is ...


5

Add 1 cup of urad dal to 3 cups of rice, few fenugreek seeds and 1/4 cup flattened rice ( or "poha"). Soak the ingredients separately for at least 4 hrs. Grind it and let the batter stay out overnight. Grinding dal separately will make it fluffy. Use the soaking water to grind the rice and dal for proper fermentation. Add about 1/2 teaspoon of salt for ...


5

This is normal. The batter is not bad and is a chemical reaction. Just stir it up. I have been eating pancakes for years and always refrigerate the extra batter. Its good for a couple of days.


5

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 ...


5

I found some pointers here: http://www.indiacurry.com/south/batterexplained.htm (The following is just taken from the information in that link, I do not actually know anything about dosa) It seems that the lack of fermentation could be due to a number of things: Overwashing the ingredients (removes the wild yeast). Using chlorinated water (kills the ...


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