Subj : National Beer Week - 1
To   : All
From : Dave Drum
Date : Mon Oct 09 2023 18:14:00

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 @ 360ºF/182ºC 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
 
MMMMM

.... "We made too many wrong mistakes." -- Yogi Berra
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