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What Is Batter Used For In Cooking? - Yahoo Recipe Search
Food.comWarning! The amounts in this recipe are only a guide. This is a recipe I prepare by sight and I know what the batter is supposed to look like. I have taken the amounts from the hieroglyphics scrawled in the margins by my late Dutch mother. This can turn into an all morning production. Mum and Dad used to make these by the hundred and it was a good day for the neighbours to call around for a visit! I make a much smaller amount, just enough to say I have made them for the year. It was the only thing my father ever used to cook and he was in charge of the pot and the actual cooking process. Of course Mum's great recipe made him look good! So each year, I commemorate the old year before welcoming the new, rejoice in a good Dutch tradition, and remember my now late parents and the memory of making and eating these. I typed this in before New Year and then when I went to make it on New Years Eve I realised that you don't need the butter. And Lord knows there is enough grease from the deep frying process. You do need some sugar but you may be able to get away with about half depending on the apples and amount of sultanas you use. I would start low unless you have a really sweet tooth, make a couple and keep taste testing and adding if necessary. Those first few are always test olliebollen anyway to make sure the oil is at the right temperature. When I say thick batter, I MEAN thick batter. Otherwise the shape becomes rather interesting and they look like amoebae. Do not use crap beer. Those of you in the US, PLEASE use a European beer or a Canadian or downunder one. If you use everyday US beer it will taste horrible. Guiness has worked well for me in the past. This recipe could easily be made vegan if the egg was replaced with commercial egg replacer and soy milk was used instead of cow's milk. Just note that Guiness is unfortunately not vegan because it has been refined with isinglass. I hear that Samuel Smith Stout is a worthwhile drop that is vegan.Food.comI got this delicious recipe for Okonomiyaki from my friend Mayumi, who is from Osaka. Okonomiyaki is basically a savory vegetable and meat pancake that is topped with 2 kinds of sauce: Okonomi sauce, which is similar to Worcestershire sauce but is thicker and sweeter, and Mayonnaise - the mayonnaise used on okonomiyaki is a Japanese brand called Kewpie. It is a bit thinner and more tangy than the mayo sold in the US. Many people call Okonomiyaki "Japanese Pizza", which is a translation that doesn't really work, frankly. It is round, hot, and you choose what sort of meat you want to put in it; but that's pretty much where the similarities end. You can use whatever sort of meat you'd like in these, the most common is pork and/or shrimp; but you could use chicken or bacon or squid or anything, really. There are some ingredients in this recipe that you will need to get from a Japanese grocery store. If you don't have one in your town you can order them from Amazon.com - they sell the Okonomi sauce, Kewpie Mayonnaise, and an "Okonomiyaki Kit" which has Bonito Flakes and the mix for the batter in it. Weirdly, the kit does not have the two sauces in it. Tenkasu are crunchy bits of fried flour and they are also called Agedama. If you can't find them just leave them out. Nagaimo is a type of Japanese yam. If you can't find it you can just leave it out. Do not try to use the yams we have here in the US - it's a very different type of yam. If you can find the Nagaimo, when you grate it it will have a very runny, sticky texture, kind of similar to egg whites. I chop the cabbage, green onions, kimchee and pickled ginger all at the same time in my Cuisinart - it goes much quicker that way. You can make 1 large pancake or 2 smaller individual servings. I like to do 2 because they are easier to flip that way! Whew! Anyway, I hope you enjoy your Okonomiyaki! It is delicious and also a good way to get kids to eat some cabbage ;) *NOTE*: the Recipezaar computer doesn't recognize a lot of the ingredients in this and won't let me put them in the "Ingredients" area, so I am listing them here: Where it says "1 cup flour", it should say 1 cup Okonomiyaki mix. Also, these are needed: 1/2 cup Nagaimo, peeled & finely grated; 1/2 cup kimchee, finely chopped; 1/2 cup Tenkasu.EpicuriousPizzelle, which some say are the original cookie, are thin waffle cookies from the Abruzzo region of Italy. They’re made of a simple batter of flour, eggs, sugar, and butter, and are cooked in a pizzelle iron (available at cooking supply stores and online sources) that is either electric, like a waffle iron, or handheld over the stove, which is what we use. Note that this recipe makes enough batter for 16 pizzelle. They should be served the day they’re made, but the batter lasts for a week in the refrigerator so you can reserve the extra batter to cook fresh pizzelle whenever you want them. We serve pizzelle with the Caramel Coppetta with Marshmallow Sauce and Salted Spanish Peanuts (page 296) and also sticking out of each serving of gelato or sorbetto. Thin wafer cookies are often served in a coppetta of gelato in Italy, and it just makes the presentation more festive.Food.comOK so I found this really great recipe and I was about to make it when I realized the canned milk I'd bought at the store didn't make it home with me! I had the pumpkin in the bowl, with the eggs etc mixed in and I couldn't just leave it to waste. So I improvised and what I ended up with was fantastic, here is a side note.... I used fresh pumpkin which is much more wet/moist than canned pumpkin, if you use canned pumpkin use a cup and a half of pumpkin and an addt'l 1/4 of milk. The batter consistency should be batter like thick batter for pancakes... not almost a dough. It will be too dry if you don't use enough pumpkin/milk. lol So if at all possible use fresh pumpkin, happy cooking from Aadria in the Colorado Rockies.Food.comMUCH better than shop bought crumpets, these are easy to make and are a rewarding and comforting meal for breakfast, tea or supper. Crumpets, pikelets, Scotch pancakes and English muffins: all traditional British tea-time treats but what's the difference? That's a good question! They're all cooked on a griddle or bakestone (a heavy-based frying-pan can be used as an alternative) but crumpets and muffins are both yeast-based. To make crumpets, you need egg rings (available from kitchen or hardware shops) or, if you can get them, special crumpet rings, and they need to be well-greased. More about crumpets: crumpets are flattened round breads which are cooked on a griddle or in a skillet. They are closely associated with English society and culture, and are sometimes confused with English muffins. Although the crumpet and the English muffin share some characteristics, the two foods are in fact very different. Classic crumpets have a smooth round bottom, and a top riddled with small holes. They are served fresh from the griddle or toasted, and can be topped with cheese, bacon, honey, jam or clotted cream - although butter is the traditional crumpet topping. Crumpets are never split, unlike English muffins, and they have a slightly spongy texture which absorbs butter remarkably well. The concept of toasting crumpets over a fire is often associated with companionable rainy days in British fiction. For people who are still confused about the differences between crumpets and English muffins, remember that crumpets have a holey top, they are not split, and they are far less "bready" than English muffins tend to be. It is believed that the English muffin may have been invented by someone who was trying to replicate the crumpet, which explains the commonalities between the two. The recipes for English muffins and crumpets are also very different, with crumpets being made from batter and English muffins being made from a dough. Because crumpets are made from a batter, they must be cooked in metal rings called crumpet rings or they will lose their shape.YummlyEasy to make. Healthy. Flavorful. The basic burger is made of canned black beans, quinoa and firm tofu. If you have those three ingredients, you can make this burger. Season to your taste. What I've listed below is what I used and I didn't measure. I just added until it tasted the way I wanted it to taste. The most time consuming part of this recipe is cooking the quinoa. While that cooked in my rice cooker, I assembled the rest of the ingredients, mashed the beans, sautéed the onions, chopped the carrots. Mixed in the rest of the beans and then waited for the quinoa. When the quinoa was finished, I added it to the bean/tofu/carrots/onion mix and blended, making sure not to make it to uniform (preserve the second can of beans as intact as you can for texture). Once the "batter" was the way I wanted it, I added seasoning. Since all of the ingredients are cooked, I just kept adding an tasting until it was to my liking. Form the patties, place in the refrigerator until completely cool and the ingredients have become more solid. Then pan sear the patties on both sides in olive oil. Freeze individual patties wrapped in kitchen wrap of your choice. To serve, take as many as you need and warm in the microwave as you would any other frozen veggie patty. Times may vary depending on how large you make the patties or the strength of your microwave. Alternately, thaw them and pan fry them or cook them on the grill. On the grill, be careful, they might crumble.Food.comFrom Cooks Illustrated: Finding a quick, simple cake with big apple flavor is a lot harder than it should be. We found that, more often than not, apple cakes are simply spice cakes studded with cubes of raw apple. Or they are as complicated as fine pastry. We wanted a simple, easy-to-make cake in which the sweet-tart flavor of the apples was the star of the show. Here’s what we discovered: Test Kitchen Discoveries The apples must be cooked before baking to bring out the best of their flavor and reduce the juices that would otherwise turn the cake mushy as they steam. Cooking the apples in butter and sugar until soft adds a deep, caramel flavor to the cake. Not any apple will do. Tart Granny Smith apples provide the brightest, strongest apple flavor and most toothsome texture. Many other varieties turned bland and mushy once baked. For the batter, we favor a simple sour cream-style cake above the rest. The crumb is tender and the slight tanginess of the sour cream cuts through the cake’s richness. Lots of recipes use Bundt pans or high-sided cake pans, but we found a low 9-inch cake pan yields the best ratio of cake to apple. Cooling the cake for five minutes before turning it out of the pan allows the caramel on the bottom of the pan time to harden just enough to stick to the apples, not the pan. "Granny Smiths are the best choice because they hold their shape nicely and are tart. Other apples that hold their shape when cooked, such as Cortlands, can also be used in this recipe. Serve with whipped cream or vanilla ice cream."Food52Why is it during the work week (Mon-Fri) when my alarm goes off at 7:30am it's absolute torture to get out of bed. It's like I'm being awaken from death. I'm confused and for about 5 seconds forget where I am/who I am/what day it is.......and THEN on the weekend, my time to finally sleep in, I wake up without any alarm at 6:30 in the morning. And can't go back to bed. Why does this happen? Sigh....Anyway, my husband on the other hand could sleep till 2pm everyday. So I figured I would let him sleep in. No need to be cruel today. In fact, the exact opposite. A surprise breakfast on the balcony! He will be thrilled, right? And what's on the menu? PANCAKES. (Gluten free pancakes of course). These gluten free pancakes are fantastic. In fact, you really can't tell the difference between these and regular pancakes except these ones tend to be even more moist and flavorful due to the combination of coconut flour and almond flour which is used to make them. A few helpful pointers (especially if you have never cooked with coconut flour and/or almond flour): 1. After combining all the ingredients, it's essential to let the batter sit for about 3-5 minutes (maybe longer depending on what kind of milk you use). This is important because you want to let the batter thicken. Coconut flour absorbs a lot of liquid so don't think you messed up if your batter seems to liquidy at first. Let it sit for a few minutes and then check back. (If it still looks too thin, try adding another tablespoon of almond flour). 2. On the other hand, if your batter seems too thick, just add a little bit more of the milk you used (almond, coconut or regular milk). 3. These pancakes are medium in size - about 4 to 5 inches in diameter. Don't try and make gigantic size pancakes, they wont come out well.YummlyFor a terrific way to incorporate zucchini into your breakfast, make these delicious, cheesy zucchini waffles. This savory recipe is so easy to prepare, you’ll find yourself looking for excuses to make it – and in the summertime, when zucchinis are plentiful, there’s really no excuse not to! Once you’ve tried these waffles yourself, share the recipe with your friends and family members on Facebook, Pinterest, Instagram, and Twitter. To make these zucchini waffles, you’ll need a waffle iron and the following ingredients: all-purpose flour, whole-wheat flour, baking powder, salt, pepper, eggs, shredded zucchini, low-fat milk (or buttermilk), melted Cabot Unsalted Butter (plus more for serving, if desired), and Cabot Sharp Cheddar (shredded). Once you’ve gathered your ingredients, preheat your waffle iron and whisk together all-purpose flour, whole-wheat flour, baking powder, salt, and pepper in a medium bowl. In a large bowl, beat two eggs and add shredded zucchini and 1 cup milk (low-fat or buttermilk), stirring to combine. Oil waffle iron and cook batter. Enjoy plain or with additional butter – either way these waffles won’t disappoint! On a savory waffle kick? Then you’ll have to try these Savory Chive and Cornmeal Waffles with Cheddar Gravy. Topped with a rich Cabot Seriously Sharp Cheddar gravy, these can quickly become addicting. You may find yourself making them for breakfast, lunch, and dinner! Cabot has relied on our farm families to produce the highest quality milk used in making our award-winning dairy products. Our commitment to quality is what makes our products stand out from the rest - and why you’ll love our recipes. We’d love for you to rate and review our zucchini waffles recipe once you’ve tried it out.
