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Thread: Rosette batter

  1. #1
    Melba's Jammin' Guest

    Default Rosette batter

    How long would you keep it in the fridge, ready to fry?

    (eggs, flour, milk, oil)

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

  2. #2
    sf Guest

    Default Re: 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.

  3. #3
    Arri London Guest

    Default Re: Rosette batter



    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.

  4. #4
    gloria.p Guest

    Default Re: Rosette batter

    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

  5. #5
    Melba's Jammin' Guest

    Default Re: Rosette batter

    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

  6. #6
    sf Guest

    Default Re: Rosette batter

    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.

  7. #7
    Nancy2 Guest

    Default Re: Rosette batter

    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.

  8. #8
    Arri London Guest

    Default Re: Rosette batter



    "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.

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