Batter: secrets, tips and subtleties of cooking

The secrets of making batter came to us from France, like many gourmet dishes - it is no coincidence that the word claire is translated as “liquid”, since batter is called batter, in which food is dipped before frying. Batter is also called liquid breading, designed to wrap pieces of meat, poultry, fish, seafood, vegetables, cereal cutlets, mushrooms, leafy greens and fruits. Frying in batter forms an appetizing crust that preserves the juiciness and tenderness of the products, allowing them to preserve their vitamin and nutritional value.

The main components of the batter are a mixture of flour and eggs (sometimes beaten egg whites), which is diluted with milk, water or alcoholic beverages. The batter can be liquid or viscous, salty, sweet, fresh and spicy - it all depends on the recipe. Sometimes soda or is added to this mixture for splendor. Pieces of food are dipped in batter, deep-fried until golden brown and laid out on a plate with a paper towel to absorb excess fat. Sometimes batter dough is used to make pancakes and pancakes.

• Most foods before frying in batter need to be boiled or fried - except for fruits and fish, which will have time to fry at the same time as the dough.

  It is best to beat the dough with a whisk, mixer or blender - the better the products are mixed, the softer and more airy the batter will be.

• A thick dough is ideal for succulent foods, as it creates a tight crust that prevents the juice from flowing out, while a thin batter is suitable for dry contents, as it allows oil to pass through and makes the pieces juicier.
• Carbonated mineral water makes the crust especially ruddy, porous, tender and not greasy.
• Adding spices and fragrant herbs to the dough improves its aroma, taste properties and adds piquancy to dishes. A very interesting and original taste can be obtained by putting in a batter, garlic, finely chopped bell pepper, herbs, mushrooms, pumpkin and mashed potatoes, grated cheese, ground nuts, sweet spices.
• Whipped proteins make the batter light, fluffy, lacy, but they should be introduced into the dough immediately before cooking - do not forget to put the dishes with the batter in a container of cold water.
• If you want a crispy crust, use water, beer, cognac, vodka, wine, or homemade tincture instead of milk.
• It is advisable to let the dough stand for about an hour outside the refrigerator so that the gluten in the flour loses its elasticity. In this case, the dough will not dry out during the frying process and will stick to the product better.
• Proper preparation of batter includes kneading the dough of the desired consistency, and to check the degree of viscosity, it is enough to dip a spoon in batter. If it evenly covers the surface of the spoon, then the dough is kneaded with enough flour, and if there are gaps in the dough, there is too little flour.
• To prepare the batter, use only cold foods, and fry the pieces in hot oil.
• To prevent the dough from dripping from the products, they should be laid out on a cutting board before cooking, and then lightly sprinkled with flour or starch.

Now you know how to properly cook batter so that the finished dish is juicy and tasty, but does not turn into an ordinary pie. Get acquainted with the intricacies of making batter and pamper your household!