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Batter (cooking)

Index Batter (cooking)

Batter is thin dough that can be easily poured into a pan. [1]

30 relations: Aeration, Angel food cake, Baking, Baking powder, Beer, Cake, Carbonated water, Crêpe, Cream, Dough, Egg as food, Fermentation in food processing, Flour, French fries, Fruit, Frying, Gluten, Herb, Leavening agent, Liquid, Milk, Onion ring, Pancake, Spice, Steaming, Umami, Vegetable, Viscosity, Water, Whisk.

Aeration

Aeration (also called aerification) is the process by which air is circulated through, mixed with or dissolved in a liquid or substance.

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Angel food cake

Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar.

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Baking

Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones.

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Baking powder

Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid and is used for increasing the volume and lightening the texture of baked goods.

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Beer

Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea.

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Cake

Cake is a form of sweet dessert that is typically baked.

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Carbonated water

Carbonated water (bubbly water, fizzy water) is water into which carbon dioxide gas under pressure has been dissolved, either by technology or by a natural geologic source.

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Crêpe

A crêpe or crepe (or,, Quebec French) is a type of very thin pastry.

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Cream

Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization.

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Dough

Dough is a thick, malleable, sometimes elastic, paste made out of any grains, leguminous or chestnut crops.

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Egg as food

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.

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Fermentation in food processing

Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.

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Flour

Flour is a powder made by grinding raw grains or roots and used to make many different foods.

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French fries

French fries (North American English), chips (British and Commonwealth English), finger chips (Indian English), or French-fried potatoes are ''batonnet'' or allumette-cut deep-fried potatoes.

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Fruit

In botany, a fruit is the seed-bearing structure in flowering plants (also known as angiosperms) formed from the ovary after flowering.

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Frying

Frying is the cooking of food in oil or another fat.

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Gluten

Gluten (from Latin gluten, "glue") is a composite of storage proteins termed prolamins and glutelins and stored together with starch in the endosperm (which nourishes the embryonic plant during germination) of various cereal (grass) grains.

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Herb

In general use, herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, in medicine, or as fragrances.

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Leavening agent

A leaven, often called a leavening agent (and also known as a raising agent), is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture.

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Liquid

A liquid is a nearly incompressible fluid that conforms to the shape of its container but retains a (nearly) constant volume independent of pressure.

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Milk

Milk is a white liquid produced by the mammary glands of mammals.

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Onion ring

Onion rings are a form of appetizer or side dish commonly found in the United States, Canada, United Kingdom, Ireland, Australia, New Zealand, South Africa and some parts of Asia, Continental Europe, and Latin America.

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Pancake

A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter.

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Spice

A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food.

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Steaming

Steaming is a method of cooking using steam.

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Umami

Umami, or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness).

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Vegetable

Vegetables are parts of plants that are consumed by humans as food as part of a meal.

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Viscosity

The viscosity of a fluid is the measure of its resistance to gradual deformation by shear stress or tensile stress.

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Water

Water is a transparent, tasteless, odorless, and nearly colorless chemical substance that is the main constituent of Earth's streams, lakes, and oceans, and the fluids of most living organisms.

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Whisk

A whisk is a cooking utensil which can be used to blend ingredients smooth or to incorporate air into a mixture, in a process known as whisking or whipping.

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References

[1] https://en.wikipedia.org/wiki/Batter_(cooking)

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