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I am curious to know if replacing some of the water with alcohol is a viable strategy for reducing gluten development in a batter like it is in a pie crust.
Water as the liquid for now OwO
I wish you would consider not using imperial measurements, the internet is global and most of us do not use imperial measurements.
It would be so easy to say '10% corn starch to flour' instead of '3 table spoons of cornstarch in 2 cups of flour'.
I use Xanthum…
The team at America’s test kitchen is doing God’s work
Try gluten free flour. No need for cornstarch to block sugar.
50/50 is better
Very helpful information – thank you for figuring this out😋
I wonder if you can just use cake flour?
Trick to onion rings. Try and prep pan and dip and freeze then fry later, next day, weekend, etc. The freezing breaks down the onion and makes easy to bite through rather than pulling the entire onion from the batter. 😊
I want to test the different starches (with wheat flour) Corn, potato, rice. Are any of them appreciably different in the final result?
I think thats how my local bar makes the best rings ever
What about potato starch? Does it have its own benefits?
My autistic daughter loves the Newtonian properties of cornflower.
I’m liking this a lot, so 2 cups of flour and 3 tablespoons of cornstarch but how much water do I mix with that for say, onion rings?
Nah!
Dust the veg w/cornstarch first.
Dip in batter of choice.
For panko- dust, beaten egg, panko.
Best way I've found…….
What does that work out to by weight, please?