Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do they get the breading so thick on chicken balls at Chinese restaruants?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do they get the breading so thick on chicken balls at Chinese restaruants?),it will help you,my kids.
If you know the answer please let me know, a recipe for the batter would also be great, yet only if you are sure it makes the thick kind (I can easily find a plain batter recipe on the internet)
Answer:
Hehe.. I can't believe no one has answered this.. they use carbonated water in the batter.. so it puffs up when you cook it.. It sounds crazy but I swear its what they do..
The secret to getting the batter thick on fried food is to mae sure your uncooked batter is thick to begin with. Sometimes this is as simple as taking an batter recipe you find and iomitting some of the liquid. In addition, make sure the oil ued for cooking is at the desired (preferably extra hot) temperature before dropping in food or all your batter will run off before it can set in the oil.
Being a former chef, when breading anything, you must first coat it with a starch, flour or cornstarch.
When breading chicken, fish or pork, you flour, egg and breadcrumb. Battering is different only that you have 2 steps, batters should be thick enough to coat, and when the heat hits it, they seal and cook from the outside in.
Soda water, beer or milk are fine, just make sure they are room temparture. Except for tempura which is alway cold or has ice in it to make the"flowering" affect.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do they get the breading so thick on chicken balls at Chinese restaruants?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do they get the breading so thick on chicken balls at Chinese restaruants?),it will help you,my kids.
If you know the answer please let me know, a recipe for the batter would also be great, yet only if you are sure it makes the thick kind (I can easily find a plain batter recipe on the internet)
Answer:
Hehe.. I can't believe no one has answered this.. they use carbonated water in the batter.. so it puffs up when you cook it.. It sounds crazy but I swear its what they do..
The secret to getting the batter thick on fried food is to mae sure your uncooked batter is thick to begin with. Sometimes this is as simple as taking an batter recipe you find and iomitting some of the liquid. In addition, make sure the oil ued for cooking is at the desired (preferably extra hot) temperature before dropping in food or all your batter will run off before it can set in the oil.
Being a former chef, when breading anything, you must first coat it with a starch, flour or cornstarch.
When breading chicken, fish or pork, you flour, egg and breadcrumb. Battering is different only that you have 2 steps, batters should be thick enough to coat, and when the heat hits it, they seal and cook from the outside in.
Soda water, beer or milk are fine, just make sure they are room temparture. Except for tempura which is alway cold or has ice in it to make the"flowering" affect.
correctness,It's Non-profit and only for informational purposes.
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