The food lab better home cooking through science ( PDFDrive ) 1077

rightfully say to yourself, “Ah, I wish I had battered that first.” Batters are made by combining some sort of flour— usually wheat flour, though cornstarch and rice flour are not uncommon—with a liquid and optional leavening or binding ingredients like eggs and baking powder They coat foods in a thick, goopy layer Breadings consist of multiple layers Generally a single layer of flour is applied directly to the food to ensure that its surface is dry and rough so that the second layer—the liquid binder—will adhere properly That layer generally consists of beaten eggs or a dairy product of some kind The last layer gives the food texture It can consist of a plain ground grain (like the flour or cornmeal in a traditional fried chicken breading), ground nuts, or any number of dry ground bread or bread-like products such as bread crumbs, crackers, or breakfast cereals No matter how your breading or batter is constructed, it serves the same function: adding a layer of “stuff” around the item being fried means the oil has a tough time coming in direct contact with it, and thus has a hard time transferring energy to it All the energy being transferred to the food has to go through the medium of a thick air-pocket-filled coating Just as the air-filled insulation in your house helps mitigate the effects of harsh external conditions on the air temperature inside, so batters and breadings help the food underneath cook more gently and evenly, rather than burning or becoming desiccated by the fiercely energetic oil Of course, while the food inside is gently cooking, the precise opposite is happening to the batter or breading: it’s drying out and its structure is getting firmer and firmer Frying is essentially a drying process Batters and breadings are formulated to dry out in a particularly graceful way Rather than burning or turning leathery, a nice airy batter forms a delicately crisp, air-filled web of teeny-tiny bubbles —a solid foam that provides substance and crunch Breadings work similarly, though rather than foamy in structure, they’re craggy The nooks and crannies in a good bread-crumb coating vastly increase the surface area of the food being fried, giving you more crunch in each bite In the ideal world, a batter or breading becomes perfectly crisp just as the food inside—say, a slice of onion or a delicate piece of fish—approaches the ideal level of doneness Achieving this balance is the mark of a good fry cook The recipes in this chapter will cover all of the basic types of breadings and batters, as well some other forms of breading and batter-free frying THE PROS AND CONS OF FIVE COMMON BREADINGS AND BATTERS COATING HOW IT’S DONE PRO ... Breadings work similarly, though rather than foamy in structure, they’re craggy The nooks and crannies in a good bread-crumb coating vastly increase the surface area of the food being fried, giving you... Achieving this balance is the mark of a good fry cook The recipes in this chapter will cover all of the basic types of breadings and batters, as well some other forms of breading and batter-free frying THE PROS AND CONS OF FIVE... crunch in each bite In the ideal world, a batter or breading becomes perfectly crisp just as the food inside—say, a slice of onion or a delicate piece of fish—approaches the ideal level of doneness