tag:blogger.com,1999:blog-7173052990851751381.post8492045364065143289..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Hugh Fearnley-Whittingstall's Not-So-Secret Beer Batter RecipeChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-7173052990851751381.post-19501901005153584042008-09-15T01:56:00.000-04:002008-09-15T01:56:00.000-04:00Man...looks delicious but I avoid fried food like ...Man...looks delicious but I avoid fried food like the plague these days.<BR/><BR/>I'll tell you what though...I've mastered the NO KNEAD DOUGH BREAD system and have made so many variations it's insane...one of which uses beer as the wet ingredient....try it with a Hefeweizen...delicious.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35268448739821648002008-09-13T08:59:00.000-04:002008-09-13T08:59:00.000-04:00BrilliantBrilliantAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49706460483655899622008-09-09T11:22:00.000-04:002008-09-09T11:22:00.000-04:00they will stay crisp in a warm oven for a short wh...they will stay crisp in a warm oven for a short while, but all batters become soft if the battered item is moist. so, eat it fresh!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4941407314210801242008-09-09T02:44:00.000-04:002008-09-09T02:44:00.000-04:00I've tried making beer batter in the past and when...I've tried making beer batter in the past and when eaten fresh its very crispy; however they get "soggy" very quickly.<BR/><BR/>Any tips for long lasting crispy-ness? =pAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90317184114360144902008-09-08T11:13:00.000-04:002008-09-08T11:13:00.000-04:00Looks simple and good, i would use a lager or ale ...Looks simple and good, i would use a lager or ale for a "beerier" taste ;)<BR/><BR/>For taking batter and cripsy fries to a nutter lever i would recommend Heston Blumenthals fish and chips episode from in search of perfection (whole series is entertaning)<BR/><BR/>http://www.youtube.com/watch?v=rcoU_0s0yx8Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83379698794574035552008-09-07T16:24:00.000-04:002008-09-07T16:24:00.000-04:00I enjoy Fosters in my beer batter. It doesn't have...I enjoy Fosters in my beer batter. It doesn't have alot of flavor, but it does add a little something to the flavor. Plus, one big can is just enough for 2 cups of flour. That makes alot of batter, but I usually cook for fish fries, so I'm feeding 10-15 people. <BR/><BR/>Another great addition to the batter is cayenne, and Old Bay. Finishing with panko will put you over the top. <BR/><BR/>Look up "Good Eats Fry Hard" on Youtube for tips on frying. There's lots to know to not screw it up, and AB is a good source. <BR/><BR/>Chef John is correct (as usual) when he says most people screw up the frying part.Pyrofishhttps://www.blogger.com/profile/11733466611336937794noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50972288115836794322008-09-07T14:49:00.000-04:002008-09-07T14:49:00.000-04:00Your reply to bill w nh: "experiement".Proof you ...Your reply to bill w nh:<BR/><BR/> "experiement".<BR/><BR/>Proof you take your own advise!childsdishhttps://www.blogger.com/profile/04228671924495550120noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18588802607222816562008-09-07T14:25:00.000-04:002008-09-07T14:25:00.000-04:00well, it is an easy recipe, but the frying usually...well, it is an easy recipe, but the frying usually messes people up. Also, great crispy fries are tough to do, but you a clearly up to the challenge! ;)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61650613433617433672008-09-07T12:56:00.000-04:002008-09-07T12:56:00.000-04:00Chef John! I emailed you once about making fish an...Chef John! I emailed you once about making fish an chips at home and you said it would be better if I go out for fish and chips. I tried it anyway, and they were the best fish and chips I've ever had. Silly!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-91853262185024382008-09-07T12:14:00.000-04:002008-09-07T12:14:00.000-04:00yes on the oil, but any veg oil will work also. I...yes on the oil, but any veg oil will work also. I use a regular beer, but some like the extra flavor and color of dark. You'll have to buy a few extra and "experiement"Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11179918848728788082008-09-07T10:26:00.000-04:002008-09-07T10:26:00.000-04:00isn't groundnut oil peanut oil to us Yanks? Dark ...isn't groundnut oil peanut oil to us Yanks? Dark Beer or ???Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6398887289210753422008-09-07T09:16:00.000-04:002008-09-07T09:16:00.000-04:00He missed a crucial step, wet doesn't stick to wet...He missed a crucial step, wet doesn't stick to wet. Dredging the fillet in corn starch will give a more even coating with no batterless spots. <BR/><BR/>If you've ever had beer battered anything and there were spots where the fish was exposed underneath, it wasn't dredged properly.<BR/><BR/>I don't consider flour an alternative dredge, as you will taste the raw flour. <BR/><BR/>There is much more to a truly great beer batter, but it isn't in the recipe, it's in the technique and preparation.Pyrofishhttps://www.blogger.com/profile/11733466611336937794noreply@blogger.com