Friday, February 4, 2011

Beer Batter Is Better

Why beer batter makes scientifically superior fish and chips.

Beer is saturated with CO2. Unlike most solids, like salt and sugar, which dissolve better in hot liquids than they do in cold, gases dissolve more readily at low temperatures. Put beer into a batter mix, and when the batter hits the hot oil, the solubility of the CO2 plummets, and bubbles froth up, expanding the batter mix and lending it a lacy, crisp texture.

Read the whole tasty article at Scientific American.

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