How do I avoid the phenomenon of pieces of breaded schnitzel sticking together inside the deep fryer
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 man
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 f
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 enoug
[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 b
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 no
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.
I'm looking at a recipe for batter using a soda syphon. Since the term soda syphon, as opposed to cream whipper, is used I'd assumed the cartridges should be C
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 sig
I desire to make Thai Khanom Tang Teak (in standard Thai: ขนม ถัง แตก); It is a pancake-like dish made fro
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
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 l
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
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
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 touchin
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 h
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
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
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 fl
Why "soda water", in the sentence above my red heart? Seafood Basics: 86 Recipes Illustrated Step by Step (2012) by Abi Fawcett, Deirdre Rooney.