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1

The beer batter works because of the alcohol and the CO2 in beer. Bitter flavours aren't really welcome there. For that effect, I recommend using carbonated water with vodka. You just get sparkling alcoholic water that way, without any of the flavours in beer that I don't think are suitable for battered fish. If you do like a beer-like flavor with your ...


5

There are several considerations. First off, anything you deep fry will take on a different flavor. I can attest specifically to hops in beer batter tasting wildly different and, in my and my dinner guest's opinions, disgusting. I would likewise be concerned with a heavier malt like a porter or stout. Flavoring is really not the responsibility of the beer ...


10

I don't think the alcohol affects the tase in this kind of perparation. The point is to create surface of contact by using the gases in the beverage. Usually in restaurants that serves this kind of dish they use sparkling water or any cheap beer. And for a extra crispness you can add the batter into a whipped cream dispenser charged with CO2 cartridges ...


29

The primary use of beer in a beer batter is its alcohol, which disrupts gluten formation and needs less heat than water to evaporate, improving the texture of the final crust. For flavor, most recipes using beer do best with a malty, low-bitterness beer, like a marzen, scotch ale, or (maybe) amber ale. Highly-hopped "put hair on your chest" IPAs are a bad ...


2

Excellent question. The salt, through osmosis, takes humidity out of the meat. Less moisture leads to a denser product. About meat: The main structural component of the muscle fibers in meat is myofibril, which is itself composed of thick and thin filaments. Higher-than-normal levels of salt cause these filaments to swell and separate from one ...


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