Batter is a
flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cul ...
mixture with liquid and other ingredients such as sugar, salt and
leavening used for cooking. It usually contains more liquid than
dough
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavenin ...
s, which are also mixtures of flour and liquid. Batters are usually a pourable consistency that can't be kneaded. Batter is most often used for
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 w ...
s, light
cake
Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate ...
s, and as a coating for fried foods. It is also used for a variety of
batter bread
Batter bread is bread made with a substantial liquid-to-flour ratio, so that the dough is a batter. It is known for its ease of preparation.
Batter bread is a staple food of the American South. Batter bread can be made with wheat flour, cornme ...
s.
The word ''batter'' comes from the French word ''battre'', which means ''to beat'',
as many batters require vigorous beating or
whisking in their preparation.
Methods
Many batters are made by combining dry
flours
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultur ...
with liquids such as water,
milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulat ...
or
eggs. Batters can also be made by soaking grains in water and grinding them wet. Often a
leavening agent
In cooking, a leavening agent () or raising agent, also called a leaven () or leavener, 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. An altern ...
such as
baking powder
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increas ...
is included to
aerate and fluff up the batter as it cooks, or the mixture may be naturally
fermented for this purpose as well as to add flavour.
Carbonated water
Carbonated water (also known as soda water, sparkling water, fizzy water, club soda, water with gas, in many places as mineral water, or especially in the United States as seltzer or seltzer water) is water containing dissolved carbon dioxide gas, ...
or another carbonated liquid such as
beer
Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...
may instead be used to aerate the batter in some recipes. Other substitutes for water are wine, or flavored liquors like
curaçao
Curaçao ( ; ; pap, Kòrsou, ), officially the Country of Curaçao ( nl, Land Curaçao; pap, Pais Kòrsou), is a Lesser Antilles island country in the southern Caribbean Sea and the Dutch Caribbean region, about north of the Venezuela coa ...
,
brandy
Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with ...
, and
maraschino.
The
viscosity
The viscosity of a fluid is a measure of its resistance to deformation at a given rate. For liquids, it corresponds to the informal concept of "thickness": for example, syrup has a higher viscosity than water.
Viscosity quantifies the int ...
of batter may range from very "heavy" (adhering to an upturned spoon) to "thin" (similar to
single cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...
, enough to pour or drop from a spoon and sometimes called "drop batter"). Heat is applied to the batter, usually by
frying
Frying is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is well-made, using tongs or a spatula, while sautéed foods are co ...
,
baking
Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred " ...
or
steaming
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking ha ...
, in order to cook the ingredients and to "set" the batter into a solid form. Batters may be sweet or
savoury, often with either sugar or salt being added (sometimes both). Many other flavourings such as
herb
In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicina ...
s,
spice
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices a ...
s,
fruit
In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.
Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in partic ...
s or
vegetable
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the edible flower, flowers, ...
s may be added to the mixture.
File:Crepesteig 040.jpg, Crêpe batter
File:Batter spatula.jpg, Batter with a batter spoon
File:Angel food cake batter 1.jpg, Close-up view of angel food cake batter
Beer batter
Beer is a popular ingredient in batters used to coat foods before frying. One reason is that a basic batter can be made from merely flour, beer, and some salt. The purpose of using beer is so the bubbles in the beer will add body and lightness to the batter. Depending on the type and quality of the beer, it may also add colour or some flavour to the batter. The practice of beer battering is popular in Australia, New Zealand, the United States, Britain, Ireland, Germany, Iceland and Russia. Foods that are commonly beer battered and fried include fish,
chips, and
onion rings.
Cuisine and batters
Batters are used in many cuisines under many names.
Tempura
is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. The dish was introduced by the Portuguese in Nagasaki through fritter-cooking techniques in the 16th century. The word ...
in Japan,
pakoda and
dosa
Dosa may refer to:
People
* Bogoljub Mitić Đoša, Serbian actor
* Csaba Dosa (born 1951), Romanian athlete
* Dosa ben Harkinas
* Dosa ben Saadia (935 - 1018), Talmudic scholar and philosopher
* Dosa or Dossa Júnior
* Edward Dosa-Wea Neufv ...
in India,
spoonbread
Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States. While the basic recipe involves the same core ingredients as cornbread — namely cornmeal, milk, butter, and eggs — the mode of preparation creates a f ...
in the US, and many other examples are all types of batters. All batters work by forming a crisp shell around the food, preventing scorching and retaining flavor and juices. The ideal batter for fried foods is to be thick enough to adhere to the food, but not so thick as to become heavy.
Batters made with wheat flour thicken with every second that passes after mixing because of the development of
gluten
Gluten is a structural protein naturally found in certain cereal grains. Although "gluten" often only refers to wheat proteins, in medical literature it refers to the combination of prolamin and glutelin proteins naturally occurring in all grai ...
. Strategies to reduce this effect include the use of ice water when mixing, alcohol (which does not mix with the flour to produce gluten), and making it at the last possible moment before use.
[The Science of Good Cooking, America's Test Kitchen, 2012]
In the
Philippines
The Philippines (; fil, Pilipinas, links=no), officially the Republic of the Philippines ( fil, Republika ng Pilipinas, links=no),
* bik, Republika kan Filipinas
* ceb, Republika sa Pilipinas
* cbk, República de Filipinas
* hil, Republ ...
, ''
galapong'' (sometimes anglicized as "rice batter") is a unique kind of batter made from rice grains (usually
glutinous rice
Glutinous rice ('' Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amyl ...
) soaked overnight to slightly ferment, then ground into a smooth paste and mixed with water or
coconut milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ...
until it achieves the consistency of batter. It is used as the base ingredient for the numerous types of indigenous Filipino rice cakes (''
kakanin
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten and are particularly preval ...
''), prepared boiled, baked, fried, or steamed.
References
External links
*
{{Authority control
Food ingredients
Pancakes
Fritters