Why Beer Batter is Better
Scientific American makes a pretty compelling argument for why all batters should be beer batters. In summary:
- The batter mix expands when the beer hits the hot oil, creating its signature texture.
- The foam from the beer helps insulate the middle ingredients and heats them more gently than the outer batter layer.
- Alcohol evaporates faster than water, so the item doesn't need to be cooked for as long as an non beer battered item.
Via Boing Boing. Click on the Scientific American link to read the full article.
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