On Food and Cooking

circumference where the oil surface cooks the dough less thoroughly. Doughnuts are fried at a moderate tempe ...

and cook them in a container to give them form and solidity. Batters are fluid because they include two t ...

Most batter products are meant to be delicate and tender. Tenderness can be encouraged in several different wa ...

only divides it up into innumerable thin sheets surrounding the gas bubbles, it makes the batter more viscous ...

batter is carefully mixed to minimize gluten formation, allowed to stand for an hour or more to allow th ...

liberally oiled pan and set in a hot oven. The surfaces of the batter set almost immediately. The air bubbles wit ...

chemical leavening, or some combination of these. Russian blinis sometimes include beer, which may contribute eff ...

refers to the curling of the edge as it dries during cooking. Griddle Cakes: Waffles and Wafers Waffles and wafers hav ...

Today the difference between wafers and waffles is a matter of texture. Wafers are thin, dry, crisp, and when ...

softening water, and the surface ends up tough. Cream Puff Pastry, Pâte À Choux Choux is the French word ...

the paste into hollow puffs. A large amount of water and some fat are brought to the boil in a pan, the ...

quarteron [4 oz/125 g] of melted butter. If you only add a half quarteron of butter, that is enough ...

and tough, or soft and mushy. Batters include some kind of flour, a liquid that might be water, milk, or ...

fry crisper and drier. Similarly, corn flour improves crispness because its relatively large particles are less ...

Japanese tempura, p. 214). If a batter stands for a long time before the food is dipped and fried, m ...

the whites, and thins the dough into a nearbatter so that air pockets in the interior will be able ...

zucchini, whose moistness readily blends into the moistness of the crumb. Potatoes and bananas can be mashed to ...

seeds may go green, and walnuts blue. This happens when the mix contains too much baking ...

more sugar and fat than they do flour! And they serve as a base for even sweeter and richer custards ...

Hard Work Well into the 20th century, risen cakes were typified by the English pound cake or Fren ...