Your Kamut beer batter

[Guest guest]

Hi Betsy in Miami,

I am glad you agree with the comparison to cornmeal and kamut. Thankx for

the batter recipe too. It reminds me of oriental tempura batter. As

Child says, " Always have a glass beside you and drink whatever you are

cooking with to keep the flavor of the meal going " . But don't drink cooking

sherry because that has salt in it. . .yuck! I use and iron wok for deep

frying as well. In the Chef's Catalog there is a tool that you can " blossom "

an onion with and dip it into your batter and deep fry. WOW. . . is this

GREAT!

Aloha

CB

I don't know who to thank, as I can't remember who offered the thought that

kamut (ancient grain) had a flavor and texture that resembled cornmeal, but

I

have experimented with using it for coatings and breads, and there is

definitely a similarity. Which leads me to last night's resounding dinner

success!

I have used for many years a recipe for batter coating using flour, egg, and

beer. A shrimp or an onion ring dipped in it comes out incredibly light

and

crispy. Milk or other liquids just don't do it - use beer!

Last night's batter was 1/2 c. kamut flour, 1/4 c. glutinous rice flour

(tapioca flour would also do), 1 t. of baking powder, 1 egg, and enough beer

(towards half a bottle, minus a few sips for me) to make a batter that is

about pancake batter consistency. Seems maybe a little runny, but fries

into

an extremely light crisp coating.

I use a cast iron wok for deep frying, really hot. I battered and fried

several fish fillets, then sliced come onions to turn the remaining batter

into onion rings. Fry until the coating is a nice golden brown. The

results

were better than the old " pre-O diet " flour version.

Betsy, in Miami

You are receiving this email because you elected to subscribe to the

mailing list.