Batter (cooking)
(Redirected from Batter (food))
Batter (cooking) is a semi-liquid mixture that is often used in various cooking and baking processes. It is typically made from flour, water or milk, and sometimes includes eggs and baking powder. Batters are used in the preparation of many food items, including pancakes, waffles, cakes, and fried foods.
Composition[edit | edit source]
The primary ingredients in batter are flour and liquid. The type of flour used can vary, with wheat flour being the most common. Other types of flour, such as rice flour, cornflour, or gram flour, can also be used depending on the recipe. The liquid is typically water or milk, but can also be beer (in the case of beer batter), juice, or other liquids.
In addition to flour and liquid, many batters also include eggs, which can help to bind the batter together and contribute to the texture of the finished product. Some batters also include leavening agents, such as baking powder or yeast, which cause the batter to rise when cooked.
Uses[edit | edit source]
Batter is used in a wide variety of cooking and baking applications. It can be used as a coating for fried foods, such as fish and chips or fried chicken, where it helps to seal in moisture and provides a crispy exterior. Batter is also used in the preparation of many types of baked goods, including cakes, muffins, and quick breads. In these cases, the batter provides the structure for the finished product.
In addition to these uses, batter can also be used to make pancakes and waffles. In these cases, the batter is poured onto a hot surface and cooked until it is set and browned.
Variations[edit | edit source]
There are many variations of batter, each with its own unique characteristics. For example, tempura batter, used in Japanese cooking, is made with cold water and wheat flour, and is often used to fry seafood and vegetables. Beer batter, on the other hand, is made with beer instead of water, which gives it a unique flavor and a light, crispy texture.
Crepe batter is another variation, which is much thinner than most other batters. This allows it to spread out thinly on the cooking surface, resulting in a delicate, thin pancake.
See also[edit | edit source]
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