Batter is semi batter. From what is included in its composition, except for flour, depends appearance and taste ready meal. How to cook batter? It is easy to make and the end result will justify the effort. Even an ordinary sausage fried in batter can become a gourmet dish.

Products

  • egg 1 pc.;
  • water or milk 1 tbsp. l.;
  • vegetable oil 1 tbsp. l.;
  • a pinch of salt;
  • flour 100 g

The gastronomy of Spain in summer also influences the consumption of white and rosé wines, as the pairing is the right one for this type of wine. In order not to enter into disputes, difficult debates and evaluations that will lead us to an impasse, we decided to document ourselves by reading articles about it and evaluating the opinion of winemakers, winemakers and lovers of wine lovers and consumers of this type of wine.

In the mouth we find a point of acidity and more bitterness than in rosé wines, but very fresh and easy to drink. Legally, claret wines do not exist under this name, but they are still sold under other categories due to their development. If we need to classify burgundy wine, we must do so under the category of rosé wine. In addition, the old method of making these wines, which blended white wine and red wine, is now banned by the European Union.

Recipe

  1. Cooking batter on the water. It is necessary to beat the egg with vegetable oil. You can, if desired, beat the protein separately from the yolk, then you don’t need to put oil, so the batter will be more airy.
  2. Add salt. Add spices to your taste, such as ground black pepper or Provencal herbs. Only very little - at the tip of a knife, the main aroma of spices should come from a product that is baked in batter.
  3. Pour half a cup of flour to the eggs and butter, mix well. Add a tablespoon of clean cold water or milk. Can be cooked in this test chicken fillet or slices of boiled cauliflower and fry in hot sunflower oil.

We figured out how to make batter - it's quite simple. If you cook the batter correctly, then it will turn out to be quite thick, and will not drain from the pieces when dipped. It is enough for 100 grams of product. This is the simplest batter, in which there is nothing superfluous. egg attached golden brown, vegetable oil makes the dough soft. Water is needed just to give a liquid consistency to the dough. You can do without it by increasing the number of eggs to 2 pieces, and it is even better to use milk, it improves the taste of the batter.

How to choose the right fish

How to make burgundy wine? For the production of burgundy wine, partial fermentation is carried out with grape ink skins. The development method shares development characteristics with red wines in the early stages and with white wines from fermentation, resulting in wines with the structural aspects found in red wines.

Rosé wine is a type of wine made with red grapes or a mixture of red and white grapes, and its color is darker and usually brighter than that obtained in clarets. Within this type of wine, we can find different types depending on the time in the cellar and its type of aging.

Sweet batter for baking apples

Products

  • sour cream 100 ml;
  • flour 1 tbsp.;
  • sugar 50 gr;
  • milk 150 ml;
  • eggs 3 pcs.;
  • vanillin.

Recipe

Some helpful cooking tips

How is rosé wine made? For the development of rosés, the fermentation takes place without skin, the main characteristic that distinguishes it from burgundy wines and makes them appear white wines in their development. There are currently two methods for processing rosé wines.

So what's the difference between pink and burgundy?

Rosé wines developed with this method are characterized by more intense color and aromas of strawberries and raspberries. The grapes are pressed, giving the animal a light shade with skin pigments, and the resulting press juice is fermented in another tank without skins. Rosé wines developed with this method are characterized by being lighter and having more white fruit aromas if they were made with white grapes in their composition. This must be transferred to another tank where it ferments without skins. . So, we can say that their differences.

Cooked apples can be sprinkled with powdered sugar.

Curd batter

Products

  • low-fat cottage cheese 150 gr;
  • sour cream 1 tbsp. l.;
  • eggs 3 pcs.;
  • flour 100 gr;
  • sugar 4 tbsp. l.;
  • a pinch of salt;
  • vanillin.

Recipe

  1. This batter resembles tender cheesecakes. You can cook any fruit in it: apples, bananas; pears and even oranges.
  2. For batter, it is necessary to separate the whites from the yolks. Beat egg whites until stiff, white peaks form, and refrigerate.
  3. Grind the yolks with sugar, a small pinch of salt and vanilla. Mix the sifted flour with cottage cheese and yolks. Curd can be substituted curd mass(then you don’t need to put sour cream) or beat well with sour cream with a blender so that there are no lumps in the batter.
  4. Gently fold in the egg whites into the batter and mix. Dip slices of fruit or orange slices in batter, and fry in hot vegetable oil over medium heat.

Fish in batter - cooking features

A burgundy wine can only be a young wine, while a rosé can be of different types. Cherry burgundy wine is made with a mixture of red and white grapes, while rose can be made with grapes only or with a mixture of white and red grapes. The wine of burgundy wine resembles the original design of red wine, and the rose - to white wine. Violet wine partially fermented in contact with grape skins, but rose did not. . Despite the differences that exist in the development of these types of wines, they have many organoleptic properties.

Cooking delicious batter- creative process. In the main recipe, you can add instead vegetable oil mayonnaise or sour cream. If the dish is intended for adults, you can add wine or beer instead of water. For taste, in some recipes, finely chopped parsley and dill, mushrooms and various vegetables are added to the dough. Most often it is used for meat and fish, as this is the surest way to get tasty dish without much hassle. But fruits in such batter This is a delicious and easy to prepare dessert recipe that deserves attention.

This makes that although the intensity of these properties is different, the mating is very similar. And be careful! we are not saying that rosé wine to bordeaux are different wines with different nuances, which, as always, will mark the personal palate of each. Based on this, we recommend marrying both wines with paellas, spicy dishes, all kinds of pasta, soft cheeses, vegetables and even some types of rice.

Outlet recommendation and burgundy

According to the annals, the rose is the first wine in the history of mankind. The wine was rosé for simple reasons: he didn't know how to do it otherwise! At that time, the grapes were crushed, compressed, the liquid was separated from the skin and seeds, and then the liquid was placed in jars, and the fermentation process began. Thus began the story of the rose. It rarely happens that today, if we take the total consumption of wine, only 9% is pink.

We wish you creative success in the kitchen!

Meet - batter, this is a special relative of breading. As well as a global field for culinary experiments. Although there are not so many ingredients, their combinations are very diverse (if desired), and there are quite a few products that can be prepared using it.

Basic cheese batter

The glory of France lies not only in its white and red wines, but also in roses, especially in Provence and Bordeaux. For the French, cloves can be taken with all kinds of food. Anyway, what is done in France is to drink this drink on hot days. Why? As they say, the taste of acid and fruits is ideal for giving freshness.

These rosés are said to lack militancy and are true to the primary aromas of the grapes with which the wine was made. The difference between pink and red is that they allow the grapes to stay in contact with the skin and seeds. For reds, it can last from six to twelve days. Pink, however, usually does not exceed three days. For some carnations, this contact lasts no more than a few hours.

It is used to create a casing that protects the product (during cooking) from the loss of nutrients and flavors, which also allows you to keep the softness and tenderness of meat, fish or vegetables. The selected product is dipped in batter and fried.

Yes, you probably noticed that the function and purpose is the same as that of breading with only one difference - batters are liquid, and breading is more often a crumbly consistency (crackers, bread crumbs, flour).

There is pink with bubbles, which is pink cava. Cloister, Garnacha, Trepat and Pinot Noir are traditionally used to make these sparkling wines, which are very famous in Spain. It is important to note the difference between boron and rosé wines. The rose is fermented without skins. Wine greyhounds, on the contrary, roamed with skins, as for reds.

The fact is that the process has several steps, and therefore, in addition to patience, helping someone is always good. The first step is to prepare the dough. Here classic recipe: for every 100 g of wheat flour add an egg. To make the dough easier to process, place some of the flour on a rack and reserve what's left to add later. Add a measure of lightly beaten eggs to the flour. Anyone can add a strand olive oil. Then knead until it becomes elastic and smooth.

How to cook batter (basics)

The composition of the simplest batter includes only flour and eggs. But often such a recipe is supplemented with other products.

More often, the choice of the "secret" ingredient is determined by the products. For example, for meat - beer, for fish - wine, and for shrimp, both drinks are suitable. Seasonings are used, guided by the general idea of ​​\u200b\u200bthe dish, it should be spicy, salty or sour.

At this time, add the rest of the flour. Cover the dough kitchen utensils so that it does not dry out and let it sit for about thirty minutes. After ready dough the next step is to stretch it. The stretcher will certainly have less work to do. But who does not have it, can do it with the help of a roller. For those who do not have a roller, any flat bottle is worth it. A heavier bottle will require less force. During the whole time, the dough should be sprinkled with flour so as not to stick to the workbench. It should not be too thin, but should have a uniform thickness.

Any flour can be used. Now it is not a problem to find corn, buckwheat or any other in stores. It should only be borne in mind that one flour can be denser than another, and this will already affect the consistency. Alternatively, use a mixture different types. It is best to add gradually kneading, so it is easier to adjust the density.

Then it's time to cut out small circles. They can be made with metal cutters, but anyone can't make with the same glass. Just have some lube and a glass. Then just click and you're done. With a teaspoon, place the filling pieces.

Hooded photos of chicken with sage. After placing the filling, simply close the dough like a pastry dough. Then attach the ends and tighten them. Clue. Since the dough is always floured, it is best to make with your finger or a brush to run some water on the ends and then on the tips so that it is easy to stick them in without opening the dough while cooking.

You can put flour batter in a cool place for 30 - 60 minutes (depending on the amount of flour, the more, the longer you have to wait) infused.

You also decide to cook the batter liquid or thick, the thickness of the shell of the prepared product will depend on this (the thicker, the thicker).

This is achieved in two ways:
1- more flour and "dry" additives, for density
2- more eggs or liquids so that the batter is less thick.

Impossible to resist and not want to do it again. Training fresh dough may seem like a very painful idea, but it may actually be less than you think. In addition, the taste is completely different from the industrial versions and may surprise anyone with a taste.

The variety of dishes that you can cook at home is huge, like pasta, lasagna, gnocchi, rondelli, ravioli and others. Some variants are made with just wheat flour and eggs, but others are made with oil, salt, and even water. You can also use a variety of ingredients to enhance the flavor, such as vegetables, meat fillings, cheese, etc.

By the amount of batter, it should be enough to dip each piece of meat / fish / vegetables, etc. In other words, the ratio is 1:1.

To better keep the batter on a piece of product, roll it in flour beforehand.

You can check the quality of adhesion of the batter to the surface with an ordinary tablespoon or teaspoon (dip in batter), the surface should be covered evenly, without gaps.

Gluten Free Fresh Pasta: This is a recipe that takes several ingredients and the work is very great. But savoring freshly made dough is worth all the effort, right? Because of the hack, you'll still learn how to make lactose-free bechamel sauce. The ingredients used to make this recipe are readily available and the work isn't very big. Zucchini Noodles: If you're looking for a pasta option that's gluten-free and still super healthy, this might be ideal option. It takes a bit of patience to prepare, as you have to cut the vegetable into thin slices to keep the noodles the same, but after that, you only need to pamper the zucchini and serve with a sauce of your choice.

How to cook batter (recipe)

Quite a simple composition, suitable for any dish. Let's do it with our own hands, from the products we will need:

Egg 1-2 pcs.;
Flour 0.5 cups;
Water 0.5 cups;
Salt 0.5-0.7 teaspoon.

1. It is necessary to beat / stir the egg with salt.
2. Add flour, mix until smooth.
3. Add water to obtain a batter of the required consistency (ideally, it should be similar to pancake dough, but it all depends on your taste and wishes).

Fresh pasta with rice flour: rice flour- a great ingredient to replace wheat flour. In addition to this ingredient, you only need eggs. The preparation is a bit more labor intensive than the traditional version, but the result is very tasty. Preparing your own test can be a bit of a challenge, but the result is likely to be satisfactory. Also, is it hotter than homemade food?

Be sure to read the tips below to optimize your success.

Sand the butter and flour to get a coarse semolina look, wet with milk and knead to get a ball without working too hard. Roll it between two sheets of paper or film paper and place it in the refrigerator overnight. Proceed like a classic broken dough by adding 20 to 50 grams of sugar to the flour according to your tastes. These 2 pastes self made no problem.

You can do all this with a fork, whisk, mixer, food processor or blender, nothing limits you here.

We dip the pieces (about 3-5 centimeters in size) of “what we are cooking” into the batter and put it into a preheated frying pan with oil. We make sure it doesn't burn. For example, you can fry a chicken this way in 5 minutes, and if you use a deep fryer, then even faster.

Drain the ointment oil and icing sugar, add the egg, almond powder, and then the sifted flour. Do not bake the dough, and once it is smooth, spread it finely between two sheets of guitar or no paper preparation. Reserve a few hours in the refrigerator.

Sandbox Christine Ferber. Ideal for fruit pies. 250 g flour, 90 g icing sugar, 150 g ointment oil, 1 whole egg, 25 g almond powder, 15 g praline paste, 2 g salt, 5 g vanilla sugar. Mix with butter, sugar, praline, flour and almond powder to mix or stir, get a gritty mixture, include a lightly beaten egg, do not overwork the dough. Spread it between two sheets of paper or cling film and store in the refrigerator for several hours.

Recipe Changes

Instead of plain water you can use mineral, without any loss of versatility of the recipe. Cream or milk gives a special tenderness, the aroma characteristic of these liquids. Sometimes a batter recipe is supplemented with juice as a liquid if it is used for fruits and vegetables, and sometimes it makes sense to use it instead of a liquid. meat broth. Beer (any, both dark and light) / wine - for fish and meat dishes (sometimes cognac is used in small quantities). Wine and cognac additives are also added to the batter for a larger, specific flavor (1-3 tablespoons). It is recommended to cool the liquid before preparing the batter.

Walron almond shortbread. In the robot-cream vat at low speed, ointment with a mask of fine salt and powdered sugar. Sweet dough by Cyril Lignac and Benoît Couvrand. In the robot bowl butter With sugar icing, almond powder, starch and salt. When the apparatus is smooth, quickly add the remaining egg and flour.

Do not bake the dough, spread it lightly between two guitar sheets and let it rest in the refrigerator for 1 hour. What is the difference between sweet dough and shortbread cookies? Sandbox is looser because it has more oil than sugar, while sweet is more "hard" and easy to spread because it has less oil.

Vegetable oil (1-3 tablespoons) or butter (plastic 0.5-1 cm thick).

Mayonnaise and sour cream sometimes replace eggs (1 egg is about 3-4 tablespoons of sour cream) or supplement them, but in this case they take 1 less eggs.

Lemon (or rather the juice of half a lemon) or lemon acid if there is a need for sour batter.

Mustard (1 teaspoon) for a sharp taste and sensation when roasting meat.

Seasonings and spices are easy to select, just find information on what this or that seasoning is suitable for, or vice versa - which seasoning is best suited to the selected product. For example, nutmeg for meat, ginger for fish, and cinnamon and vanilla for a sweet composition.

Vegetables and greens. You can safely grind onions and carrots (1 pc. Small) into batter for frying. It would also be nice to chop dill and green onions.

Breadcrumbs (a few tablespoons in the batter itself, or plan after dipping) will add a delicious crunch to your dish.

Sugar or honey (2-3 teaspoons) for frying fruits, you need a sweet batter. I hope it’s clear that seasonings for baking and baking go into the sweet batter. confectionery but not mayonnaise and garlic. Unless cream, sour cream and butter will be neutral.

What products do you use?