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A batter is a mixture of cooking ingredients used to coat food like fish to make it more crispy and look and taste better
Emulsified fats are soft shortenings that spread easily throughout a batter and quickly coat particles of sugar and flour.
To "bread" a food is to coat it with a flour mixture or dough before frying the food.
Absolutely! You might, however, need to add some spices to give it that extra taste. Just a note though - coat your onion rings with flour and then coat with the pancake batter. It makes the pancake batter adhere better to the onion rings.
One common recepie for chicken marsala requires you to coat the chicken in flour before baking. Since most flour contains gluten, this recepie for chicken marsala does too.
Sure you can. Just cut them in smaller pieces and coat them with a little flour so they don't all settle to the bottom of the batter when baking unless it is for a group thing
It's usually 'flour, egg then breadcrumb' in that order. First coat the thing in seasoned flour, then dip in beaten egg, then coat in breadcrumbs. Repeat once. Then cook.
Many cooks coat chicken in flour before crumbing it with breading or the likes. Adding flour first and then re-drenching the chicken in egg or milk adds an extra coating of crispiness and flavor.
You need to do it with butter
Chill it until it is nearly firm.then add fruit gently. Better still, mix some of color A, add fruit on top. Then add color B which has been chilled til almost firm.
Most sets of measuring cups contain a third-cup measure.If accuracy is important, you really need to measure flour by weight. If you're mixing flour, corn meal and seasonings to coat chicken before frying it, there's no need to be so precise.
Use a smooth bottomed cake pan and coat it lightly with flour at the bottom, Regular flour not self rising.