Fans of crispy ruddy crust, of course, will have to taste the dishes cooked in batter. Products fried in a liquid batter will not leave anyone indifferent. After all, what could be better than a crusty crust and a gentle-juicy center?
Contents:
- Steak cooking preparations
- Clay for different products
- How to prepare products for cooking in batter
- How to fry in the batter
From quite ordinary products, with very little expense, you can prepare a buffet for a big company, because the clay is combined with a hugenumber of products. It is good not only for any kind of meat, vegetables, fish and seafood, most of the fruits cooked in this way will surprise with their taste.
Dishes in batter are prepared in one form or another all over the world. They are very popular among the peoples of Central Asia. In Japan, a product cooked in batter is called tempura. And in South Korea in the batter like to eat almost everything. Especially they are popular ordinary ham, which is dipped in a mixture of eggs and flour and fry in a pan.
Steak cooking assorted
To prepare a dessert, you do not need to know any special wisdom. This liquid dough, which is prepared very simply and consists of eggs, liquid and flour. Depending on the products that will be prepared, the claret can be of three kinds: salty, sweet and fresh. Also, it can differ in density.
Traditionally, the dumplings are prepared as follows:
- yolks are ground with salt, sugar or spicy herbs;
- a certain amount of liquid is poured( on the egg a quarter of a glass of liquid);
- added flour or starch( 1.5 tablespoons per 1 egg);
- proteins are beaten into strong foam and added to the dough just before frying.
As a thickener for batter, various kinds of flour can be used. And to make it more dense and crispy, instead of flour put starch.
You only need to prepare the liquid dough from cold ingredients, and after cooking the dishes with batter are placed in a container with ice or ice water.
One of the main constituents of batter is liquid. Typically, this is either milk or water. But many cooks show truly miracles of ingenuity, and now you will not surprise anyone with ordinary milk, but a beer, wine, vodka or juice djar is already a new gastronomic turn.
Also included in the list of ingredients, you can have any spicy herbs, nuts, cheese, but just add them to stand in a thick claret, since liquid them simply will not hold.
Clarifier for different products
To cook meat, it is better to make salted meat, and use broth or alcohol as a liquid. For pork, for example, beer or vodka is very suitable, and in order to make the dough even more crispy and airy, you can mix red wine with mineral sparkling water.
Shrimps or seafood will be appropriate with a batter prepared on the basis of white dry wine or light light beer.
To fry vegetables such as carrots, broccoli, cauliflower, use a batter made with milk, broth or sour-milk products. Mushrooms will be more interesting to eat if you make dough for batter on sour cream and add a little softened boiled potatoes there.
As a dessert in batter, you can fry most fruits, the most popular: cherry, banana and apple. For the preparation of fruits use a sweet dessert. It can be prepared on the basis of fruit fruit or fresh fruit, and sweetened with sugar or honey.
How to prepare products for cooking in a batter
In order to fry meat or fish in a batter, first of all the product should be properly prepared. In order to properly bond the breading, the ingredient that will be scraped must be dried from the excess moisture, use a paper towel for this, and then cover with a thin layer of flour. It should be remembered: to make meat well prepared, slices should be made thin or not very large.
Vegetables before cooking in batter are required, for softness, boil until half cooked. Cauliflower and broccoli are better divided into small inflorescences, cut the carrots into circles or cubes. You do not need to boil the onion, just cut it with rings, 0.5 centimeter thick, and then slightly marinate before cooking.
Seafood can be crumbed raw, as the cooking time is not long.
Fruit, if used juicy, like a cherry for example, you must leave to drain off excess juice, and before cooking, sprinkle a small amount of starch.
How to fry in the batter
Fry products in batter should be in a lot of hot oil to get a guaranteed crunchy crust. For this purpose, a frying pan with a deep bottom, a pan made of metal or a deep fryer is suitable.
Check the oil availability by dropping a small drop of batter into it. If the claret starts to hiss and around it air bubbles rise, you can start cooking.
Portions to be poured in small, so as not to lower the temperature of the oil too much. After roasting, gently remove the noise on several layers of paper towels, in order to get rid of excess fat.
It is important to remember the important thing: although the dishes in the batter are very tasty and prepared quite simply and quickly, they need to be eaten freshly. If they stay in the air for a while, the claret becomes simply soft, and there will be no trace of the fried crust.
Also to refuse such dishes is for those who adhere to dietary nutrition. After all, for cooking in batter, a large amount of oil is required, and any product turns out to be fat and high-calorie.