The batter was widely used in cooking thanks to France. Batter is nothing but the liquid shell of a product. Most often this is dough, but not always. Here are some variations on how to make batter.
Essence of batter
The batter contains eggs, flour, and some liquid substance to make a flowing dough. The simplest is water (simple, mineral, with or without gas), the next in the list are dairy products - this is milk, cream or kefir. More experienced chefs who want to surprise their fans use alcoholic drinks, as a rule, those that are served with the prepared product.
True gourmets know how to make batter even more delicious. They add a fourth, dry component. It can be chopped nuts, fresh or dried herbs, chopped vegetables and even fruits. Everything that can complement and improve the taste of the dish is used.
General rules for making batter
Whatever the components, there are a number of tricks, thanks to which the batter will turn out to be tasty, of the desired consistency and will not run out ahead of time, leaving part of the product uncovered.
- To obtain a homogeneous substance, the components should be thoroughly mixed, this can be done using a mixer or a blender.
- You can whisk all together or separately, and then mix to obtain different consistencies, tastes and quality of frying.
- The batter is always cooled before a frying product is wrapped in it.
- Prepared in advance batter better envelops the product and does not drain during frying.
- Products should not be excessively wet before they are “dressed” in the dough.
- Dip the products in boiling oil, it should be enough to hide the pieces in half, or even better completely, as in a deep fryer.
- To get rid of excess fat, fried pieces are placed on a plate covered with a paper towel.
Batter recipes
Let's start with how to cook batter according to the classic recipe. Take 4 eggs and divide into proteins and yolks. In the yolks, add a teaspoon of vegetable oil, a pinch of salt and 100 ml. water., whisk in a homogeneous substance. Gradually introduce 125 g. sifted flour. Separately, beat the proteins and put them into the prepared dough, also in small portions. This will make it more airy, and after frying, crispy and mouth-watering. In this batter, you can fry any product, but if you want to experiment, you can try other recipes, invented individually for the desired product.
Most often, on the menu of each family you can find chicken dishes, therefore, it will be useful to know how to prepare a batter for chicken. Beer batter goes well with it. Perhaps it is even simpler to perform than the classic.
Take equal volumes of beer and flour. Do not forget to sift the flour in order to enrich it with oxygen. Pour beer into the flour and mix thoroughly. You can add a little soda or baking powder to the finished dough.
Using different types of beer from light to dark, from filtered to unfiltered, and also choosing different types of flour, you will get different tastes for the usual chicken meat. This will make the table diverse, based on, it would seem, the same products.
Now let's talk about how to make meat batter. It is suitable for both pork and beef. It will be about a separate batter, in which you do not need to mix products. In a separate bowl, sift the flour and slightly salt, beat 2-3 eggs into a deep cup and beat with a pinch of salt with a whisk to a uniform consistency. Dip the prepared meat into the flour on both sides, then into the egg and send to the frying pan for roasting. You can make the batter multilayer and repeat 2-3 times alternating dipping in flour and egg. Only then it is advisable to put 2 containers with flour, in one you will dip the first time, and in the second again, after the egg.
These three options are enough to understand how to prepare a batter for any dish and implement the proposed recipes, or come up with your own options.