DO-IT-ALL CAKE BATTER
Here's a go-to cake recipe you can keep in your back pocket: An all-purpose vanilla cake that'll please any crowd, and can also be effortlessly transformed. The flavor possibilities are endless. We've provided five great ideas: chocolate cake, lemon poppyseed cake, coffee cake, confetti cake and raspberry jam swirl cake. You simply add ingredients to the basic batter for a new flavor profile without major swaps or substitutions. We tried making the cake with whole milk, but after extensive testing, we found that buttermilk gave the cake better flavor and a lighter, more tender crumb. It doesn't get easier than this!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F. Coat a 9-inch round or square cake pan with nonstick baking spray; line the bottom with parchment. Set aside.
- Beat the butter with the sugar and vanilla in a stand mixer fitted with the paddle attachment on medium-high speed until the mixture is pale and fluffy, about 4 minutes (see Cook's Note). Reduce the speed to medium-low and add the eggs, one at a time, beating for 45 seconds after each addition. Scrape the sides and bottom of the bowl with a rubber spatula.
- Whisk together the flour, baking powder and salt in a small bowl until combined.
- With the stand mixer running on low speed, add the flour mixture and buttermilk, alternating between the two, starting and ending with the flour and mixing until just combined. Do not overmix. Pour the batter into the prepared pan and level the top with a rubber spatula.
- Bake, rotating the pan halfway through, until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Let the cake cool in the pan for at least 15 minutes before removing it from the pan.
- For chocolate cake: Add 1/4 cup unsweetened dark cocoa powder to the flour mixture. After the eggs are incorporated, beat in 4 ounces melted and cooled bittersweet chocolate, beating until combined. Alternate adding 1/4 cup of hot brewed coffee with the flour mixture and buttermilk.
- For lemon poppyseed cake: Beat 2 tablespoons freshly grated lemon zest with the butter, sugar and vanilla. Add 2 tablespoons fresh lemon juice to the buttermilk before it goes into the batter. Before pouring the batter into the cake pan, gently fold in 2 tablespoons poppy seeds using a rubber spatula. For a lemon glaze, whisk 2 tablespoons fresh lemon juice and 3/4 cup confectioners' sugar in a small bowl until smooth. Add more lemon juice, a few drops at a time, if needed. Once the cake is completely cool, drizzle the glaze over the top.
- For coffee cake: To make a streusel, combine 1/2 cup all-purpose flour, 1/4 cup dark brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon kosher salt and 3 tablespoons cold unsalted butter cut into small cubes in a medium bowl. Use your fingers to rub the butter into the dry ingredients until the mixture looks like coarse sand. Pour half of the batter into the cake pan and spread it out evenly with a rubber spatula. Sprinkle half of the streusel over the batter. Spread the remaining batter on top and sprinkle the remaining streusel over it. For a maple glaze, whisk 2 tablespoons pure maple syrup with 1 teaspoon water and 3/4 cup confectioners' sugar into a small bowl until smooth. Add more water, a few drops at a time, if needed. Once the cake is completely cool, drizzle the maple glaze over the top.
- For confetti cake: Increase the vanilla extract from 1 tablespoon to 2 tablespoons. Before pouring the batter into the cake pan, gently fold in 1/4 cup rainbow sprinkles using a rubber spatula.
- For raspberry jam swirl cake: Bring 1/2 cup seedless raspberry jam to room temperature and stir it vigorously with a spoon until smooth. Pour half of the batter into the cake pan and spread it out evenly with a rubber spatula. Place 4 dollops (about half) of the jam on the batter. Spread the remaining batter over top and make 4 more dollops over the batter with the remaining jam. Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan, creating swirls of jam.
UNBELIEVABLE FISH BATTER
In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.
Provided by MargeBC
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 19.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 1372.1 mg, Sugar 1 g
THE BEST ALL PURPOSE DEEP FRY BATTER
We dont deep-fry a lot but when we do..we do a WHACK of stuff. I've tried numerous recipes and this by far is the cheapest, tastiest and works with everything. Fish and onion rings are phenomenol. Spices are to your own taste and can be adjusted to whatever taste you want. Believe me...I've added everything from curry to southwestern tastes, this 'basic' recipe is just a guideline to the spices and taste you are looking for. ENJOY, it's awesome.
Provided by Corilayn
Categories Meat
Time 20m
Yield 15 pieces of fish, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all dry ingredients, except the extra flour, whisk together.
- Add beer and only mix lightly.
- DO NOT over mix. If there are flour lumps just squish with the back of a spoon.
- You want the mix to be blended but not overmixed as it will not 'puff up' when deep-frying.
- For fish,shrimp, and 'meaty or wet' items I usually towel dry them and dredge them in the additional flour.
- Then dip and cover in mixture. Let the excess drip off and when putting any item in the deep fryer -- use tongs.and dip whatever you are deep frying in the oil for about 10 seconds, then release.
- This prevents the food from sticking to the bottom of the fryer. (Took us a while to learn that technique).
- When it comes to fish or something long or big -- I just put the first inch or 2 in and let it bubble for a few seconds so that I know it won't sink to the bottom and stick. (I truly hated that with deep frying).
ALL ROUND DRY BATTER RECIPE
See, my daughter and grandkids love eating KFC, Mc Donalds chicken. Why? Only for the coating on the chicken! My daughter would go so far as to nibble on the crispy spicy coating and leave the chicken for ME! Not that I'm complaining bout eating the chicken itself;I wasn't happy about the ingredients in the coating. I just wanted my daughter to eat something without additives, preservatives, chemical compounds etc. So, yours truly decided to create her own seasoning flour. Tried and tried until one afternoon, I served the chicken before my baby and she rewarded me with this gorgeous SMILE :D
Provided by Ainol Ahmed @mah1lawyer
Number Of Ingredients 6
Steps:
- I've put down spices cos it's depends on personal preferance. I use curry powder AND 1 tsp chillie powder cos my daughter likes it really spicy. Instead of curry powder, you may add chillie powder, cayenne pepper (some like HOT!). Or if you like milder stuff, then simply add 1 tsp of oregano or just plain black pepper. And if you can't take the heat, omit spices. Only I would suggest adding 1 tsp of turmeric powder to enhance the colour.
- Decide what you plan to store it in, ie, a sandwich bag, a jar, a tin...whichever. Now into this container, throw in all the ingredients. Close it up, or if a sandwich bag, seal it, and now give it a good shake! SHAKE RATTLE & ROLL it baby!
- VOILA! The all round dry batter is ready for use. How to use? Simply dip the chicken or even vegetables like aubergines, ladies fingers etc in egg, and roll in the flour. All that's left is to fry it in medium hot oil. Its done! And the ease of this floour is that you can make it in bulk and simply store it in the fridge for use anytime. Its so simple and yet creates deliciously crunchy, crispy coating when fried, with no additives, chemicals, preservatives!
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All Round Dry Batter Recipes: A Comprehensive Guide
If you're a fan of crispy, golden fried foods, then you're probably already familiar with dry batter recipes. These versatile batters can be used to coat anything from chicken to vegetables to seafood, and they provide a delicious, crunchy texture that's hard to resist. But there's more to all round dry batter recipes than just flour, water, and seasoning. In this guide, we'll take a closer look at what makes a dry batter so special, and explore some of the different types and ingredients you can use to create the perfect batter every time.
What is a Dry Batter?
Unlike wet batters, which are made with a liquid like eggs or milk, dry batters are made with a combination of flour, cornstarch, and spices. The resulting batter is dry to the touch, and creates a crispy, crunchy coating when fried. Dry batters also tend to absorb less oil than wet batters, which makes them a healthier option for frying.
The Basics of a Good Dry Batter
At its simplest, a dry batter consists of equal parts flour and cornstarch, seasoned with salt and pepper. But to take your batter to the next level, you'll want to experiment with different types of flour and spices to find the perfect combination for your dish. Some good bases to start with include all-purpose flour, rice flour, or cornmeal. You can also add a pinch of baking powder or baking soda to help the batter rise and create a lighter texture.
Common Ingredients for Dry Batter Recipes
Once you have your base flour and cornstarch, it's time to start adding some flavour. Here are some common ingredients you can use to spice up your dry batter:
- Garlic powder or fresh garlic
- Onion powder or fresh onion
- Paprika (smoked or sweet)
- Cayenne pepper or hot sauce (for a spicy kick)
- Cumin or other spices (for a more complex flavour)
For a sweet twist on a dry batter, you can also add sugar or honey to the mix.
Choosing a Liquid for Your Batter
To make your dry batter stick to your food, you'll need to add a liquid. Water is the simplest option, but you can also use beer, club soda, or even buttermilk for added flavour. Just be careful not to add too much liquid, as this can thin out your batter and make it less crispy.
Binding Agents for Dry Batters
In some cases, you may need to add a binding agent to your dry batter to help it stick better. Common binding agents include egg whites, mayonnaise, or mustard. You'll only need a small amount of these ingredients, so they won't affect the overall flavour of your dish.
Types of Dry Batter
There are a few different types of dry batter you can choose from, depending on what you're cooking:
- Tempura batter: This is a very light, crispy batter that's perfect for vegetables and seafood. It's made with all-purpose flour, cornstarch, and ice-cold water, which helps create a delicate texture.
- Beer batter: As the name suggests, this batter is made with beer, which gives it a distinct flavour. It's great for fish and chips and other hearty dishes.
- Southern-style batter: This batter is typically made with buttermilk and spices, and is perfect for coating chicken or fish. It creates a crispy, crunchy crust with a hint of tanginess.
Tips for Perfect Dry Batter Results
When working with a dry batter, there are a few tricks you can use to get the best possible results:
- Make sure your food is dry before adding it to the batter. Moisture can cause the batter to slide off or create a soggy crust.
- Use a thermometer to monitor the oil temperature. If the oil is too hot or too cold, your batter may not cook evenly.
- Don't overcrowd the pan. Fry your food in small batches, and allow enough space for each piece to cook evenly.
- Let the fried food rest on a wire rack to prevent the crust from becoming soggy.
Conclusion
All round dry batter recipes are an essential tool for any home cook who loves crispy, golden fried foods. With a few basic ingredients and some experimentation, you can create a wide range of batters that will add delicious flavour and texture to everything from chicken to veggies to seafood. Just remember to keep the oil hot, fry in small batches, and let your food rest before serving for best results!