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Patches of that dense batter taste gluey and, small as they are (5.5cm), these are heavy going.
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Sweetbreads lightly cooked in batter tasted fine, but seemed an odd counterpoint to the veal.
Proper onion rings are an endangered species, and those whose batter tastes of a flavour beyond grease rarer still – but here in Kelso they are thriving.
The singular noun seemed apt: bits of oyster (not an entire whole one) were shrouded in greasy batter that tasted reheated.
Season batter with salt to taste.
Put the flour in a bowl and whisk in enough cider to make a thick batter, then season to taste.
Taste the batter and season with additional salt if you want.
Their biggest seller, though, is the deep-fried butter, which is dipped in a cinnamon sugar batter and resembles the taste of the amusement park classic: the churro.
To make hot buttered rum: Take one tablespoon (or to taste) of batter, put it into a mug, add 1 shot of rum.
The food coloring will not give the batter the same exact taste as the annatto powder gives it, but the color should be about the same.[2].
Fried broccoli rabe is locked inside some of the heaviest, greasiest batter I've ever tasted.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com