Label
All
0
Clear all filters

Trick of the Trade

Making a Smooth Batter

Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
If making batter by hand, blend the flour and eggs with a balloon whisk for best results, and add the liquid gradually. If lumps occur, pour the batter through a sieve. For a foolproof method, work all the ingredients together in an electric blender there should be no need to sieve.
After making batter by hand, pass it through a fine-meshed sieve to ensure smoothness.
For an ultra-smooth batter work the ingredients in an electric blender for 1 minute until smooth.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title