How to cook batter

A wide spread in cooking, Klari receivedthanks to France. Clay is nothing more than a liquid product shell. Most often this is a dough, but not always. Here are a few variations of how to cook the dessert.

The essence of the batter

The composition of the batter consists of eggs, flour and someliquid substance, to obtain a fluid test. The simplest is water (simple, mineral, with or without gas), next on the list are dairy products - it's milk, cream or kefir. More experienced chefs, wishing to surprise their fans, use alcoholic beverages, usually those that are served to the product being prepared.

True gourmets know how to cook moremore delicious. They add a fourth, dry component. It can be chopped nuts, fresh or dried herbs, chopped vegetables and even fruits. In the course there is everything that can complement and improve the taste of the dish.

General rules for cooking batter

Whatever the components, there are a number of tricks due to which the claret gets delicious, the right consistency and does not drain before the time, leaving part of the product uncoated.

1. To obtain a homogeneous substance, you should mix the ingredients carefully, this can be done with a mixer or blender.
2. You can whisk everything together or separately, and then mix to get different consistencies, flavors and quality of roasting.
3. The clay always cools before the product for frying is wrapped in it.
4. Prepared in advance, the claret is better wrapped around the product and does not drain during frying.
5. Products should not be excessively wet before they are "dressed" in the dough.
6. Lower the food should be in boiling oil, it should be enough to hide the pieces in half, and even better completely, like in a deep fryer.
7. To get rid of excess fat, fried pieces are placed on a plate covered with a paper napkin.

Recipes of batter

Let's start with how to cookclassic recipe. Take 4 eggs and divide into squirrels and yolks. In the yolks, add a teaspoon of vegetable oil, a pinch of salt and 100 ml. water., whip into a homogeneous substance. Gradually introduce 125 gr. sifted flour. Separately, whisk the proteins and add to the prepared dough, also in small portions. This will make it more airy, and after frying crispy and appetizing. 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 in the menu of each family, you canto meet dishes from chicken meat, therefore, it will be useful to know how to cook chicken for chicken. With it, a beer dessert mixes well. Perhaps, it is even more simple to perform than the classical one.

Take equal amounts of beer and flour. We do not forget to sift the flour to enrich it with oxygen. In the flour gradually pour the beer and mix thoroughly. In the finished dough you can add a little soda or baking powder.

Using different types of beer from light todark, from filtered to unfiltered, and also choosing different varieties of flour, you will receive different tastes for the usual chicken meat. This will make the table diverse, based on seemingly the same products.

Now let's talk about how to prepare a sauce formeat. It is suitable for pork and beef. It's about a separate batter, in which you do not need to mix products. In a separate bowl, you must sift the flour and lightly add salt, in a deep cup, break 2-3 eggs and whip the whisk to a homogeneous consistency with a pinch of salt. Prepared meat to dip into flour from both sides, then into the egg and send to a skillet for frying. You can make the claret multilayered and repeat 2-3 alternately dipping in flour and egg. Only then it is desirable to put 2 containers of flour, in one you will be dipped for the first time, and in the other one again, after the egg.

These three options are enough to understand how to cook for any dish and implement the proposed recipes, or come up with their own options.

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