basic batter?

"Chris" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

I just drew a blank. I need a batter to coat my chicken breasts.

I'll be using....

egg milk flour

I haven't made batter in years aside from the pre-made mix.

So after rolling in flour and then in the egg wash, you'll use a plain egg milk flour batter? No
baking soda Corn meal or seasonings?.

Or are you going to not use the flour, eggwash route?

--
And the beet goes on! (or under) -me just a while ago

Chris said:

I just drew a blank. I need a batter to coat my breasts.

Chocolate... nnnnnmmmmm!

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

hahabogus <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

"Chris" <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

I just drew a blank. I need a batter to coat my chicken breasts.

I'll be using....

egg milk flour

I haven't made batter in years aside from the pre-made mix.

So after rolling in flour and then in the egg wash, you'll use a plain egg milk flour batter? No
baking soda Corn meal or seasonings?.

Or are you going to not use the flour, eggwash route?

Beer Batter 1 cup all-purpose flour 1 cup beer (not dark) 1 teaspoon salt

Blend till smooth

For tempura batter 1 large egg yolk 1 cup all-purpose flour 1 cup ice water
1/4 cup cornstarch 1 teaspoon salt freshly ground black pepper to taste

Blend till smooth

SPICY FRIED CHICKEN WING "DRUMSTICKS"

2 pounds chicken wings (about 10) 2 tablespoons fresh lemon juice

For the batter 1 cup all-purpose flour 2 teaspoons salt 2 teaspoons paprika 1 1/2 teaspoons ground
cumin 1 1/2 teaspoons pepper
2/4 teaspoon dried thyme, crumbled
3/2 teaspoon cayenne 1 cup beer (not dark) 1 tablespoon vegetables oil

vegetable oil for deep-frying parsley sprigs for garnish

Cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings
at the joint. Separate the "drumstick," or first-joint, pieces (the thick ones) from the second-
joint pieces. Beginning at the narrower end of each "drumstick," with a sharp knife cut the tendons
and, holding the exposed end of the bone with a kitchen towel, scrape the skin and meat down the
bone as far as possible toward the thicker end to make a plump drumstick shape. Cut through the
cartilage at one end of each second-joint piece, separating the bones, scrape the skin and meat down
the large bone to make a plump drumstick shape, and pull out and discard the smaller bone. Arrange
all of the "drumsticks" in a shallow dish, sprinkle them with the lemon juice and salt and pepper to
taste, and let them marinate, covered and chilled, for 1 hour.

Make the batter while the chicken is marinating: In a bowl whisk together the flour, the salt, the
paprika, the cumin, the pepper, the thyme, and the cayenne and make a well in the center. Add the
beer and the oil in a stream, whisking, and whisk the batter until it is smooth. Let the batter
stand at room temperature for 1 hour. Stir the batter before using it.

In a large deep fryer or large deep kettle heat 2 inches of the oil to 375°F. on a deep-fat
thermometer. Dip the chicken in the batter and fry it in the oil, 5 pieces at a time, turning it,
for 3 minutes, or until it is cooked through and golden. Transfer the chicken with a slotted spoon
as it is fried to paper towels to drain and make sure the oil returns to 375°F. before adding each
new batch. Sprinkle the "drumsticks" with salt to taste, arrange them on a platter, and garnish the
platter with the parsley sprigs.

Makes about 20 hors d'oeuvres.

Gourmet March 1993

--
And the beet goes on! (or under) -me just a while ago

"PENMART01" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Chris said:

I just drew a blank. I need a batter to coat my breasts.

Chocolate... nnnnnmmmmm!

I expected that, Sheldon.

Nice manly name you've got there.