Batter (cooking)

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A spoon pouring batter into a bowl
A thin batter for English pancakes
ಮೆಂತೆ ಸೊಪ್ಪು ಕಲಸಿದ ಗೋಧಿ ಸಂಪಣೆ . wheat batter mixed with fenugreek leaves for Kannada Dōse

Batter is a semi-liquid mixture of one or more flours made with ground grains or soaked grains that are ground. Batters are used to prepare various foods. Many batters are made by combining dry flours with liquids such as water, milk or eggs. Batters can also be made by soaking grains in water and grinding them wet. Often a leavening agent such as baking powder is included to aerate and fluff up the batter as it cooks, or the mixture may be naturally fermented for this purpose as well as to add flavour. Carbonated water or another carbonated liquid such as beer may instead be used to aerate the batter in some recipes. The liquid mixture churned and frozen in order to produce ice cream is also referred to as batter, although it does not contain any dry flours or grains.[1]

The viscosity of batter may range from very "heavy" (adhering to an upturned spoon) to "thin" (similar to single cream, enough to pour or drop from a spoon and sometimes called "drop batter"). Heat is applied to the batter, usually by frying, baking or steaming, in order to cook the ingredients and to "set" the batter into a solid form. Batters may be sweet or savoury, often with either sugar or salt being added (sometimes both). Many other flavourings such as herbs, spices, fruits or vegetables may be added to the mixture.

The word batter comes from the old French word battre which means to beat,[2] as many batters require vigorous beating or whisking in their preparation.

Beer batter[edit]

Fish and chips prepared with beer batter

Beer is a popular ingredient in batters used to coat foods before frying. One reason is that a basic batter can be made from merely flour, beer, and some salt. The purpose of using beer is so the bubbles in the beer will add body and lightness to the batter. Depending on the type and quality of the beer, beer may also add colour or some flavour to the batter. The practice of beer battering is popular in Australia, New Zealand, America, Europe, and Russia. Some foods that are commonly beer battered and fried are fish, chips, and onion rings.[3][4]

See also[edit]

References[edit]

  1. ^ http://web.mit.edu/2ndwest/www/. "LN2 Experts". web.mit.edu. Retrieved 2014-03-16. 
  2. ^ www.askoxford.com. "AskOxford.com". AskOxford.com. Retrieved 2009-03-16. 
  3. ^ "http://www.betterendings.org/Recipes/cookal.htm". Betterendings.org. Archived from the original on 17 April 2009. Retrieved 2009-03-16. [dead link]
  4. ^ Augustin J, Augustin E, Cutrufelli RL, Hagen SR, Teitzel C (1992). "Alcohol Retention in Food Preparation". Journal of the American Dietetic Association 92 (4): 486–8. PMID 1556354. 

External links[edit]