Thread: Rosette batter

On Sun, 20 Dec 2009 18:17:23 -0600, Melba's Jammin'
<[email protected]> wrote:

>How long would you keep it in the fridge, ready to fry?
>
>(eggs, flour, milk, oil)

Since rosette batter doesn't have any baking powder, you could
probably leave it in there (covered, of course) until the eggs go bad.
Like crepe batter, it would probably improve after sitting in the
fridge for an hour or two anyway.

--
I love cooking with wine.
Sometimes I even put it in the food.

Melba's Jammin' wrote:
>
> How long would you keep it in the fridge, ready to fry?
>
> (eggs, flour, milk, oil)
>
> --


One or two days only.

Melba's Jammin' wrote:
> How long would you keep it in the fridge, ready to fry?
>
> (eggs, flour, milk, oil)
>


I wouldn't keep it long. Raw eggs are a bacteria's favorite
food, nu?

Also, wouldn't sitting develop gluten and make the finished
product kind of tough?

Sorry, I know you want a favorable, experienced reply.
Let us know how it turns out.

gloria p

In article <[email protected]>, Arri London <[email protected]>
wrote:

> Melba's Jammin' wrote:
> >
> > How long would you keep it in the fridge, ready to fry?
> >
> > (eggs, flour, milk, oil)
> >
> > --
>
>
> One or two days only.

Guess I mix it tomorrow night and fry them on Tuesday morning.
Thanks, Ari and Gloria.


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/15/2009

On Sun, 20 Dec 2009 22:15:58 -0600, Melba's Jammin'
<[email protected]> wrote:

>Thanks, Ari and Gloria.

HEH


--
I love cooking with wine.
Sometimes I even put it in the food.

On Dec 20, 6:17*pm, Melba's Jammin' <barbschal...@earthlink.net>
wrote:
> How long would you keep it in the fridge, ready to fry?
>
> (eggs, flour, milk, oil)
>
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller12/15/2009

I generally don't keep raw egg mixtures in the fridge - if I were to
mix and then store rosette batter, I wouldn't let it stay in there
longer than 2 days, max.

N.

"gloria.p" wrote:
>
> Melba's Jammin' wrote:
> > How long would you keep it in the fridge, ready to fry?
> >
> > (eggs, flour, milk, oil)
> >
>
> I wouldn't keep it long. Raw eggs are a bacteria's favorite
> food, nu?
>
> Also, wouldn't sitting develop gluten and make the finished
> product kind of tough?
>
> Sorry, I know you want a favorable, experienced reply.
> Let us know how it turns out.
>
> gloria p


A batter sitting around doing nothing wouldn't develop gluten. Resting a
dough or batter helps to relax the gluten.

The raw egg thing is another matter and would depend on how fresh the
eggs were initially.