Chef Kalani’s Batters & Coatings For the Wok; Batter & Coating Theory etc..

On Batters for the Wok:

Batter Basics

  • Flours
    • Wheat Flour
      • Pastry Flour
      • Bread Flour
      • All-Purpose Flour
    • Rice Flour
    • Corn Flour
    • Cornmeal
    • Cornstarch
    • Potato Starch
    • Tapioca Starch
  • Liquid
    • Plant Milk
    • Kombucha
    • Ginger Beer
    • Pineapple beer
    • Soda Water
    • Water
    • Vegetable Broth
    • Plant Yoghurt Mixed with other liquid above
    • Coconut Cream
    • Beer
  • Fat
    • Vegetable / Cooking Oil
    • Olive Oil
    • Grape-Seed Oil
    • Sesame Oil
    • Chili-Infused Oil
    • Herb-Infused Oil
  • Leavening
    • Baking Powder
    • Soda, Beer, or Anything Carbonated
    • Yeast, Fresh Yeast
  • Seasoning
    • Sugar
    • Salt
    • White Pepper
    • Black pepper
    • Dried Herbs
    • Dried Spices
    • Curry Powder
    • Chili Powder
    • Paprika
    • Cumin
    • Turmeric
    • Lemon Zest
    • Orange Zest
    • Nutmeg, Allspice, Cloves, etc..
    • Five-Spice Powder
    • Lemon-Pepper
    • Chili Sauce
    • Vanilla – for fruit, desserts, etc…
    • Any Other Flavorings or Seasonings
  • Amounts
    • Add More Liquid for a Thinner Batter, and a Thinly-Breaded, Crispier End Product
    • Add Less Liquid for a Thicker Batter, and a Thickly-Breaded, Softer End Product
    • Baking Powder should be about 1-2 tsp per Cup or Cup and a half of Flour, or about 1 tsp per cup of liquid
    • More Baking Powder Expands Batter Further, Less will retain more of the original denseness
    • Omit baking Powder Completely if using Beer or Soda Beverages
    • Reduce Baking Powder by Half if using Plant Yoghurt + Other Liquid
    • Fresh Yeast is about 1/2 oz per cup of flour
    • Flour and Liquid Mixed to desired thickness of End Product
    • Cornstarch or other Starch can be used for up to 75% or the Flour in the
    • Batter, 50/50 is usual
    • Cornmeal is usually just 1 or 2 Tbsp per cup of Flour, up to about 25% of the Flour
    • Corn Flour Can be used for up to 100% of the Flour
    • Rice Flour Can be used for up to 100% of the Flour
    • Egg Replacer can be one Egg equivalent per cup of Liquid or cup of batter
    • Add Sweeteners, Salt, and Other Seasonings According to your Taste
  • Other Batter Info
    • Salt has penetrating effect on the batter, and may result in not as fine a texture in the finished product
    • Items may be Marinated before dipping in batter
    • Cold Water makes Batter lighter and more expanded
    • Warm water makes Batter denser and cling closer to the food item
    • Lumpy batters are more tender and delicate
    • Well-mixed batters are more heavy & dense
    • Let Batters rest for 15 minutes, Lest Rest in Refrigerator if Cold Temperatures are Desired
    • Fry items at 350-400F
    • Items in the oil should only occupy 30% of the space at a time, 50% at most
    • Overcrowding will lower oil temperature too far and cause items to become soggy
    • Add items to oil as quickly as possible
    • Set one end in the oil, slide it back and forth a few times, then let the rest of it fall into the oil
    • Allow the oil to return to temperature fully before adding another batch
    • Remove with a slotted spoon and place on a rack
    • A rack fitted around the wok will allow excess oil to return to the wok, saving oil & money
    • Prepare Sauce in a separate Pan, then add the fried meat into the sauce just before service
  • Coatings
    • Cornstarch Only
    • Roll seasoned or marinated item in cornstarch
    • Flour Only
    • Roll seasoned or marinated item in Flour
    • Cornstarch & Flour Mixed
    • Roll item in the mixture
    • Any Starches mixed with any Flours
    • Roll seasoned items in and fry
    • Egg Replacer & Flour / Starch
  • Other Coatings Info
    • Marinate or Season items before Dredging in Coating
    • You may coat several Times, using different Materials for each, For Example:
    • Season, Roll in Wheat Flour, shake off excess, Roll in Corn Flour
    • Season, Dip in Plant Milk, Roll in Flour, Dip in Egg Replacer, Roll in Flour or Crumbs or batter
    • Dry Herbs or other such seasonings should be added to the last item you dip the food into
    • Put Floured items onto a flat Metal straining basket with a bamboo handle, and lower the full basket into the hot oil so all items begin cooking at the same time
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s