• 9/7 Beer Lover's Day - 1

    From Dave Drum@1:229/452 to All on Wed Sep 6 16:53:27 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Beard's Beer Batter
    Categories: Five, Breads, Beer, Eggs
    Yield: 4 Servings

    2 lg Eggs; separated
    2 tb Oil
    1 1/2 tb Salt
    3/4 c Beer; room temp
    3/4 c Flour

    The ultimate batter for deep frying...

    BEER! Whether it's ale, lager, pilsener, or stout, is
    terrific for cooking. Beer makes a batter for deep
    frying and smooths a French onion soup. And what could
    be more compatible for lunch on a rainy weekend out on
    the boat fishing for Spring salmon than a beer with a
    hot pastrami sandwich smothered with brown beer mustard?

    This is the late James Beard's recipe for batter to
    French-fry vegetables. Trim your veggies, wash, dry
    thoroughly, dust with flour, dip into the batter, and
    fry in oil @ 360┬║F/182┬║C until done.

    However, James "missed the boat" on this one - it's far
    better for deep frying halibut, cod, or other seafood.
    The batter puffs up because of the beer's yeast, fries
    quickly, and as a result, doesn't commit the cardinal
    sin of seafood preparation - overcooking. I think few
    of our piscine friends benefit from deep frying as a
    cooking method, but that's another story.

    To prepare, place flour in a mixing bowl and add egg
    yolks, salt, oil, and beer. Stir batter until thoroughly
    mixed. Cover bowl with plastic wrap and allow it to rest
    in the fridge for at least 2 hours or as long as 24 -
    the longer the better, to a point. Just before using
    batter, stir it well again. In a separate bowl, beat
    egg whites until stiff but not dry; gently fold egg
    whites into batter.

    Does 2 lbs. of veggies or 6 fish filets, depending upon
    their size.

    Makes 4 servings.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen


    ... "Sometimes when you lose your way you find yourself." -- Mandy Hale

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