The secrets of making batter came to us from France, like many delicious dishes - it is no coincidence that the word claire is translated as "liquid", since batter is a batter that is used to dip food into it before frying. The batter is also called a liquid breading, designed to envelop pieces of meat, poultry, fish, seafood, vegetables, cereal cutlets, mushrooms, leafy greens and fruits. Frying in batter forms an appetizing crust that preserves the juiciness and tenderness of the products, allowing them to preserve their vitamin and nutritional value.

The main components of the batter are a mixture of flour and eggs (sometimes whipped whites), which is diluted with milk, water, or alcoholic beverages. The batter can be liquid or viscous, salty, sweet, insipid and spicy - it all depends on the recipe. Sometimes soda or is added to this mixture for splendor. Pieces of food are dipped in batter, deep-fried until golden brown and laid out on a plate with a paper towel to absorb excess fat. Sometimes batter dough is used to make pancakes and pancakes.

• Most foods need to be boiled or fried before frying in batter - except for fruits and fish, which will have time to fry at the same time as the dough.

  It is best to beat the dough with a whisk, mixer or blender - the better the ingredients are mixed, the more tender and airy the batter will be.

• Thick dough is ideal for juicy foods, as it creates a dense crust that prevents juice from flowing out, and thin batter is suitable for dry contents, as it allows oil to pass through and makes the pieces juicier.
• Sparkling mineral water makes the crust especially ruddy, porous, tender and not greasy.
• Adding spices and aromatic herbs to the dough improves its aroma, taste and adds piquancy to the dishes. A very interesting and original taste can be obtained by putting in batter, garlic, finely chopped bell peppers, herbs, mushrooms, pumpkin and mashed potatoes, grated cheese, ground nuts, sweet spices.
• Whipped proteins make the batter light, fluffy, lacy, but you should add them to the dough just before cooking - do not forget to put the dishes with batter in a container of cold water.
• If you want a crispy crust, use water, beer, cognac, vodka, wine, or homemade liqueur instead of milk.
• It is advisable to let the dough stand for about an hour outside the refrigerator so that the gluten in the flour loses its elasticity. In this case, the dough will not dry out during the frying process and will stick to the product better.
• Correct preparation of batter involves kneading the dough of the desired consistency, and to check the degree of viscosity, it is enough to dip a spoon into the batter. If it evenly covers the surface of the spoon, then the dough is mixed with a sufficient amount of flour, and if there are gaps in the dough, there is too little flour.
• To make batter, use only cold foods, and fry the pieces in hot oil.
• To prevent the dough from dripping off the food, they should be laid out on a cutting board before cooking, and then lightly sprinkled with flour or starch.

Now you know how to properly prepare the batter so that the finished dish is juicy and tasty, but does not turn into an ordinary pie. Get to know the intricacies of making batter and pamper your household!