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Dips, batter

Mix the first 5 ingredients together to make a batter. Heat the oil. Dip the blossom clusters into the batter and then fry them in the hot oil 3 to 5 minutes. Drain on paper towels. Enjoy the elder fritters drizzled with some maple syrup, honey or yogurt. They can also be enjoyed plain. [Pg.53]

After washing, apples may be served fresh without further preparation or they may be baked, stewed, dipped in batter and fried (apple fritters). [Pg.57]

Ripe bananas are peeled and then eaten whole, sliced, mashed, baked, or dipped in batter and fried. Starchy green bananas and plantains may be made digestible by cooking— baking, boiling or frying. [Pg.84]

Cooked cauliflower goes well with a wide variety of cheese or cream sauces, egg dishes, meats, poultry, and other vegetable. Also, pieces of the cooked vegetable may be dipped into an egg batter, then fried in deep fat. [Pg.177]

Although cucumbers are rarely cooked, they are an adventure in good eating when (1) boiled and served with a special sauce (2) grated and added to a soup (3) stewed or roasted with meat (4) sliced, dipped in egg batter or flour, and fried (5) stewed with tomatoes and (6) hollowed out by removal of the seeds, stuffed with bread crumbs, cheese, chopped eggs, meat, nuts, or poultry, and baked. [Pg.251]

Pumpkin flowers—These should be picked when open so that no bees will be trapped within the blossoms. The flowers are good when dipped in a batter and fried in deep fat. [Pg.916]

PraparaliiK Boiled, steamed, baked lafter stuffing), or dipped in batter or fried. [Pg.1045]

Pour the batter into the prepared pan and smooth it out with a rubber spatula dipped in water. [Pg.93]

Pour the batter into the prepared pan, and spread it evenly, using a rubber spatula dipped in water. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. The top should have a crispy, crusty layer. [Pg.93]

Uses Thickener, stabilizer, emulsifier, adhesive, and gallant in foods, pharmaceuticals improves binding str. and reduces oil absorp, during frying in tacos, meat/ poultry/seafood batters, French fry dips Regulatory FDA, FCC, USP, EP, JP, BP kosher Properties Vise, 15 cps... [Pg.1674]


See other pages where Dips, batter is mentioned: [Pg.123]    [Pg.1768]    [Pg.70]    [Pg.406]    [Pg.1193]    [Pg.1154]    [Pg.33]    [Pg.310]    [Pg.844]    [Pg.985]    [Pg.1407]    [Pg.1321]    [Pg.1405]    [Pg.1149]    [Pg.377]   
See also in sourсe #XX -- [ Pg.12 , Pg.327 ]




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