Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
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- 16,220
When making batter for deep frying fish, prawns etc., we usually end up throwing half of it away. Today, I took that half and put it in an airtight container and then in the freezer. The batter was tempura flour, salt, bi-carb, paprika and beer (no egg). I'll see what happens.
Has anyone else frozen batter successfully?
Has anyone else frozen batter successfully?