From: [email hidden] (Bob)
Quoted message said:Does anyone have a general recipe for batter that sticks to the things you want to put the
batter on.For example, I want to make deep fried onion rings so I make a flour/milk/egg/baking powder batter
from one of the standard recipes. I follow it exactly. But the batter does not want to stick to
the onion rings. I have tried making it stiffer but it still does not want to stick to the food.
Hi Bob -- the problem most likely isn't with your batter, it's with your technique. Make your batter
as usual. Before coating your onion rings, for example, soak the onions in a bit of milk (or just
pass them through, either way), and then dip them into some plain or seasoned flour. Dust off the
excess and *then* pass your rings through the batter. That should give you much better results.
Hope this helps. -j
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