#Login Register


  • 0 Vote(s) - 0 Average
Home 


Why I joined this site.
09-22-2012, 02:18 PM #31
JayRodney ⓐⓛⓘⓔⓝ
Posts:31,279 Threads:1,438 Joined:Feb 2011
chuckle.gif Yeah, we're hicks.

İmage

wonder.gif
09-22-2012, 02:26 PM #32
UniqueStranger Art in my heart
Posts:14,881 Threads:420 Joined:Jun 2012
(09-22-2012, 02:11 PM)Octo Wrote:  I'm having beer for breakfast wave.gif


beercheer.gif


Hi Octo, let me guess...you are simmering sausages in beer?
09-22-2012, 02:29 PM #33
The Survivor Truthtard
Posts:5,013 Threads:522 Joined:Sep 2012
(09-22-2012, 02:26 PM)UniqueStranger Wrote:  
(09-22-2012, 02:11 PM)Octo Wrote:  I'm having beer for breakfast wave.gif


beercheer.gif


Hi Octo, let me guess...you are simmering sausages in beer?


Sausages simmered in beer, now that's something me needs to try.beerbong.gif

Life is like a penny, you can spend it on what you like, but you can ONLY spend it once.


https://twitter.com/NigelLondon2014

09-22-2012, 02:29 PM #34
Octo Mother Superior
Posts:42,603 Threads:1,469 Joined:Feb 2011
Hells no, that would be alcohol abuse. chuckle.gif
09-22-2012, 02:31 PM #35
UniqueStranger Art in my heart
Posts:14,881 Threads:420 Joined:Jun 2012
(09-22-2012, 02:29 PM)Octo Wrote:  Hells no, that would be alcohol abuse. chuckle.gif


Then I abuse alcohol cause I pour it into whateva I can. chuckle.gif

Just in case you change your mind: Mmmmmmm

http://www.epicurious.com/recipes/food/v...ges-105455
09-22-2012, 02:34 PM #36
Octo Mother Superior
Posts:42,603 Threads:1,469 Joined:Feb 2011
I'm the primary target when it comes to pouring beer into things beerbong.gif

But hey I've made beer batter that was kick-ass! hi5.gif
09-22-2012, 02:36 PM #37
Octo Mother Superior
Posts:42,603 Threads:1,469 Joined:Feb 2011
(09-22-2012, 02:31 PM)UniqueStranger Wrote:  Just in case you change your mind: Mmmmmmm

http://www.epicurious.com/recipes/food/v...ges-105455


That looks extremely doable! hyper.gif I'm bookmarking that, thanks! hi5.gif
09-22-2012, 02:36 PM #38
UniqueStranger Art in my heart
Posts:14,881 Threads:420 Joined:Jun 2012
I haven't yet tried beer batter because I favor tempura-type batter when deep frying, which I hardly ever do.

I like to simmer less expensive type meats in Guinness stout, mostly, until they melt in your mouth.
09-22-2012, 02:41 PM #39
Octo Mother Superior
Posts:42,603 Threads:1,469 Joined:Feb 2011
We love tempura batter! yay.gif

http://kritterbox.com/showthread.php?tid=2284

I think we used ice cold beer instead of sparkling water in that recipe for deep fried chicken nuggets with honey mustard dip. Om nom nom...
09-22-2012, 02:43 PM #40
UniqueStranger Art in my heart
Posts:14,881 Threads:420 Joined:Jun 2012
(09-22-2012, 02:41 PM)Octo Wrote:  We love tempura batter! yay.gif

http://kritterbox.com/showthread.php?tid=2284

I think we used ice cold beer instead of sparkling water in that recipe for deep fried chicken nuggets with honey mustard dip. Om nom nom...


I never tried adding sparkling water to my recipe, I wonder what effect the sparkles in the water have? Magic?
09-22-2012, 02:48 PM #41
Octo Mother Superior
Posts:42,603 Threads:1,469 Joined:Feb 2011
Yes it's magic!!! yay.gif

Quote:Carbonation or no carbonation?

You will find that a lot of recipes for tempura use carbonated water instead of still water.

In England you will often find fish fried in a beer batter, and a some other batters use tonic water. All of these recipes use carbonated liquids for the same reason.

The science in this is super simple. What we are trying to end up with is batter that is as light and fluffy as we can, and what makes batter light and fluffy is having air in it. When you use carbonated water (or any other carbonated liquid) to make batter, then the bubbles in the liquid leave tiny spaces in the mixture which fill with air, and give you a lovely light batter.

Traditional tempura recipes don’t use carbonated water, possibly because they didn’t have it in the 16th century, and if you are careful it is possible to make good tempura with still water.

http://porkandgin.com/recipes/tempura-a-better-batter/
09-22-2012, 02:51 PM #42
UniqueStranger Art in my heart
Posts:14,881 Threads:420 Joined:Jun 2012
(09-22-2012, 02:48 PM)Octo Wrote:  Yes it's magic!!! yay.gif

Quote:Carbonation or no carbonation?

You will find that a lot of recipes for tempura use carbonated water instead of still water.

In England you will often find fish fried in a beer batter, and a some other batters use tonic water. All of these recipes use carbonated liquids for the same reason.

The science in this is super simple. What we are trying to end up with is batter that is as light and fluffy as we can, and what makes batter light and fluffy is having air in it. When you use carbonated water (or any other carbonated liquid) to make batter, then the bubbles in the liquid leave tiny spaces in the mixture which fill with air, and give you a lovely light batter.

Traditional tempura recipes don’t use carbonated water, possibly because they didn’t have it in the 16th century, and if you are careful it is possible to make good tempura with still water.

http://porkandgin.com/recipes/tempura-a-better-batter/


Thanks Octo, now I see where my tempura recipe went wrong. Back in the early 80's I used to visit this Japanese restaurant in Toronto and their tempura was light and fluffy...fabulous. So, I have been trying to reproduce that same result but it just didn't quite match up. Now, I will have to give it another try, when I have time. I am just not in the cooking mood as of late.
09-22-2012, 03:04 PM #43
Octo Mother Superior
Posts:42,603 Threads:1,469 Joined:Feb 2011
Yeah we've tried to find the perfect tempura batter as well. I found the most important thing is the temperature difference between the batter and the oil, the colder the batter the better lol. I put ice cubes in the batter and also place the batter bowl in a bowl with ice to keep it as cold as possible.
09-22-2012, 03:06 PM #44
UniqueStranger Art in my heart
Posts:14,881 Threads:420 Joined:Jun 2012
(09-22-2012, 03:04 PM)Octo Wrote:  Yeah we've tried to find the perfect tempura batter as well. I found the most important thing is the temperature difference between the batter and the oil, the colder the batter the better lol. I put ice cubes in the batter and also place the batter bowl in a bowl with ice to keep it as cold as possible.


Yes, I've read in many cookbooks where temperatures play a major role in the outcome. Thanks for these great tips. cheers.gif
09-22-2012, 03:18 PM #45
Octo Mother Superior
Posts:42,603 Threads:1,469 Joined:Feb 2011
You're welcome! cheers.gif We don't really deep fry that much, it's just so much work and probably not the healthiest food in the world. chuckle.gif

But omg tempura chicken nuggets with honey mustard dip... İmage



Home 




 



DISCLAIMER / Terms of Service (TOS):
Kritterbox.com - Socialize anonymously, commentary, discussion, oddities, technology, music and more!  This website is provided "as is" without warranty of any kind, either expressed or implied. kritterbox.com shall not be liable for any damages whatsoever, including, without limitation, those resulting from loss of use, data or profits, whether or not advised of the possibility of damage, and on any theory of liability, arising out of or in connection with the use or performance of this site or other documents which are referenced by or linked to this site.
This website exists solely for the purposes of exchange of information, communication and general entertainment. Opinions from posters are in no way endorsed by kritterbox.com. All posts on this website are the opinion of the authors and are not to be taken as statements of fact on behalf of kritterbox.com. This site may contain coarse language or other material that kritterbox.com is in no way responsible for. Material deemed to be offensive or pornographic at the discretion of kritterbox.com shall be removed. kritterbox.com reserves the right to modify, or remove posts and user accounts on this website at our discretion. kritterbox.com disclaims all liability for damages incurred directly or indirectly as a result of any material on this website. Fictitious posts and any similarity to any person living or dead is coincidental.
All users shall limit the insertion of any and all copyrighted material to portions of the article that are relevant to the point being made, with no more than 50%, and preferably less of the original source material. A link shall be visible in text format, embedded directly to the original source material without exception.
No third party links, i.e. blogs or forums will be accepted under any circumstances, and will be edited by staff in order to reflect the original source of copyrighted material, or be removed at the sole discretion of kritterbox.com.
Fair Use Notice:
This site may contain copyrighted material the use of which has not always been specifically authorized by the copyright owner. Users may make such material available in an effort to advance awareness and understanding of issues relating to economics, individual rights, international affairs, liberty, science, and technology. This constitutes a 'fair use' of any such copyrighted material as provided for in section 107 of the US Copyright Law. In accordance with Title 17 U.S.C.Section 107, the material on this site is distributed without profit to those who have expressed a prior interest in receiving the included information for educational and/or research purposes.
This Disclaimer is subject to change at any time at our discretion.
Copyright © 2011 - 2017 kritterbox.com