especially when you deep fat fry like onions or fish when you mix with eggs milk and flower plus what is the exaact combination?
2006-10-17 04:24:40 · 7 answers · asked by kh50599 2 in Food & Drink ➔ Cooking & Recipes
This is the one that everyone misses:steam. As water changes to steam it increases in volume 1200 times. Cream puffs are a great example of this phenomena. If you check a cream puff recipe you will not find any leavening agents....except water.
So you make your cream puffs. You bake your cream puffs and as they bake the water changes to steam increasing in volume by 1200x,. The gluten structure created by using a strong flour and and mixing, traps the expanding gas, and the result is something light and fluffy.
With fried foods something similar happens.In addition as long as steam is rapidly expanding out from the food oil can't get in.
Maintaining proper fry temps is the key to insuring that that continually happens.
2006-10-17 05:54:46 · answer #1 · answered by Anonymous · 1⤊ 0⤋
Hi sleepless
The missing ingrediant is baking powder.
Here is a batter recipe:
3/4 cup flour
1 tsp. salt
1 1/2 tsp. baking powder
Sift together. Put egg and 1/2 cup of milk and mix
together and put this in with flour mixture.
2006-10-17 04:48:19 · answer #2 · answered by bev 2 · 0⤊ 0⤋
Baking Soda
Baking Powder
Air, whipped into the batter or egg whites
2006-10-17 04:37:34 · answer #3 · answered by Sugar Pie 7 · 0⤊ 0⤋
Baking soda
2006-10-17 04:32:10 · answer #4 · answered by Flower Girl 6 · 1⤊ 0⤋
baking soda. which I may add is also used as a cleaning agent and great for clearing blocked drains along with vinegar
2006-10-17 08:22:02 · answer #5 · answered by islaphants 1 · 0⤊ 0⤋
Gluten. If there was no gluten, yeast would be useless.
2006-10-17 04:32:25 · answer #6 · answered by JD 3 · 0⤊ 0⤋
BAKING POWDER
2006-10-17 04:35:35 · answer #7 · answered by IKNOWNO 1 · 0⤊ 0⤋