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Batters are made by combining some sort of flour - usually wheat flour, though cornstarch and rice
Batters are made by combining some sort of flour - usually wheat flour, though cornstarch and rice
Batters are made by combining some sort of flour - usually wheat flour, though cornstarch and rice
Batters are made by combining some sort of flour - usually wheat flour, though cornstarch and rice
Batters are made by combining some sort of flour - usually wheat flour, though cornstarch and rice
Batters are made by combining some sort of flour - usually wheat flour, though cornstarch and rice
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J. Kenji Lopez-Alt:
No matter how your breading or batter is constructed, it serves the same function: Adding a layer oJ. Kenji Lopez-Alt:
Frying is essentially a drying process. Batters and breadings are formulated to dry out in a particJ. Kenji Lopez-Alt:
Panko crumbs have tons of surface area, leading to exceptionally crisp coatings.J. Kenji Lopez-Alt:
Tempura-style batters were originally brought to Japan by Portuguese missionaries in the 16th centuJ. Kenji Lopez-Alt:
Tempura chefs are sort of like the Jedi of the cooking world: They must deftly perform with the utmJ. Kenji Lopez-Alt:
The key characteristics of a tempura-style batter are extreme lightness of color and texture: GoodJ. Kenji Lopez-Alt:
A tempura batter has a lifespan of only moments before the flour becomes too saturated with water aJ. Kenji Lopez-Alt:
Most ceramic plates, bowls, and cups have an unglazed rim around the very bottom, where the piece wJ. Kenji Lopez-Alt:
In those rare cases in which you have a dull knife and cooking to do, but no ceramic in sight, theJ. Kenji Lopez-Alt:
Organizing your fridge for maximum efficiency - in terms of food shelf life, food safety, and easy