In muffin recipes, the instructions often say to stir the mixture till "just combined". Why does over-stirring the muffin mixture result in tough muffins? An
So, over mixing batter forms gluten, which in turn hardens the cake. Fine. The problem is that I don't want lumps in the cakes, and the above statement prevent
I have been using ice water in my shrimp batter and it seems to make the batter too hard after frying them. Would replacing the ice water with buttermilk make
It's just that, the first time I tried, they didn't rise as much as I thought they would. would baking powder help?
How can I make my batter stick to the outside of the jalapeno so it is thick? It seems every time I try a thicker batter it wont stick as well.
I'm trying to develop my own "secret" fried chicken recipe, something that is similar to Popeye's or Church's. I'm a LONG ways from getting there. Here's what I
My boyfriend wasn't looking at the store and picked up a "Butter yellow" cake mix instead of "Golden Yellow." Do we have to make it with butter or can we just l
I was wondering whether there's any reason you shouldn't whisk macaron batter like you whisk merengue batter, i.e. first whisk the egg whites until you get soft
I need to make a cake, but I don't have butter, I could go buy some, but I don't have time because i need to do this cake right now and finish it in an hour so
I recently made some corn bread on my own from scratch for the first time. The flavour was perfect as was the general firmness/crumbliness of the bread. However
For each minute of using a stand mixer on high, approximately how long (or how much effort, quantified) should a mixture be mixed (whisked/beaten) by hand to ac
Here's a recipe from a package of chocolate chips (edited, but not substantively): 2¼ cups all-purpose flour 1 teaspoon salt 1 teaspoon baking so
This Korean fried chicken recipie uses vodka to prevent gluten formation in the batter, which results in a thin and crispier crust. vodka is expensive. Are ther
I have been mixing quite a bit of batter lately for various recipes, and I continue to see the same behaviour: The flour clumps together as soon as it hits th
Certain recipes (for example, corn bread, buttermilk biscuits) caution against overmixing: you're supposed to add the wet ingredients to the d
I just purchased a deep fryer and have been looking at different recipes for making beer batter. I noticed that some instruct you to let the batter sit for a n
@Joe thank you for answering my earlier question! After an epic fail trying to deep fry beer battered zucchini (ended up with a beer battered pancake-like blob
Is it possible to make bread using similar batters/techniques as cakes? Or why isn't is possible to make breads using similar techniques or batters as a cake?
I've been making dosa lately and was wondering if you could make the batter using only soaked urad dal (black lentils)? Or, do you have to include soaked rice,
If taste cake or quick bread (zuchini, banana, etc...) batter I find that it very often tastes quite a bit sweeter than the finished and baked product. What