Q. How much food with one kit cover?
A. Each kit is designed to cover 5 pounds of fish, meat, poultry or equivalent in other foods (such as vegetables).
Q. Do I need to let the batter mix stand overnight?
A. The batter may be used immediately. However, batter will coat food consistently and is more flavorful when allowed to stand overnight.
Q. Do I need to use flat beer?
A. No. You may substitute flat beer for a number of liquids. Some suggestions are soda water, wine, juice, soda pop - as long as carbonation is stirred out. We do not recommend using milk products.
Q. Do I need to mix the entire package at the same time?
A. No. If choosing to use part of the package, we recommend mixing 1/2 the package, just reduce the amount of liquid to 1/2 cup.
Q. What kind of oil should I use?
A. Any type of oil seems to work, vegetable, olive, canola, peanut - choose your favorite. The key is to keep your oil at a constant 350 degrees while cooking.
Q. Do I have to deep fry?
A. No. Pan frying is a viable option.
Q. Can I bake with the batter?
A. We have been experimenting with baking. If you choose to try this do not add liquid to the batter. Use it in the dry form. An example of baking - take a whole chicken or turkey breast. Cover in olive oil then roll in dry batter mix. (Herb batter works well on poultry.) Bake as you normally would and increase the temperature by 50 degrees for the last 15 minutes so the outside will brown. This creates a nice tasty crust!
Q. What size pieces of food can I cook?
A. For best results, food (fish, meat, poultry, game) should be no more than 3/4 inch thick. If it is thicker the cooking time will be longer and the batter and breading may become very dark. This may have an effect on the taste of your food.
Q. How long will the batter last?
A. Batter will last at least 2 years in its original dry state. Once mixed with liquid, batter will last approximately 2 weeks in the refrigerator.
Q. Why is my food not coating well in the batter?
A. Batter adheres best to food that is dry on the surface. It helps to pat food dry with paper towel before dipping into the batter. In some cases, the batter does not adhere well to some moist vegetables, like onions. Try coating them with dry batter before dipping into prepared batter.
Q. Do I marinate my food in the batter?
A. No. Batter food immediately before frying. There is no benefit to marinating food in the batter.
Q. Can I batter frozen food?
A. No. Batter will not adhere to frozen food. Food must be properly thawed and patted dry for best cooking results.
Q. Can I freeze mixed batter?
A. Yes. Mixed batter freezes well. Be sure to completely thaw batter prior to use. Thaw in the refrigerator.
Q. Can I freeze battered food?
A. Yes. Battered food may be frozen and used later. When ready to use, thaw food in refrigerator, then cook. If you have spare breadcrumbs, you may want to roll thawed food in them prior to cooking.