Fried Batter Storage Q&A
- Does the batter need to be refrigerated after making it?
If you're using it the same day, it generally doesn't need to be refrigerated; just store it in a cool, dark place.
However, if the weather is hot and the air temperature exceeds 28°C, you should cover it with plastic wrap and refrigerate it. The batter will generally settle after refrigeration, so you need to stir it thoroughly before using it. If the batter settles overnight, you need to stir it thoroughly before using it.
- If the batter isn't used up on the same day, can it be used the next day?
Yes, you can cover the remaining batter with plastic wrap and refrigerate it.
However, please note that any remaining marinade or moisture from the meat may dilute the batter. Before using, be sure to stir it thoroughly and check the consistency. You can adjust it to the original consistency by adding water or frying powder.
You can also mix the remaining batter from the previous day with the new batter and stir thoroughly before using it. It's recommended that all batter be used within 1-2 days.
- Why does the color of fried food vary from dark to light even with the same batch of batter?
(1) The color of the finished product varies depending on the part of the meat and the length of frying time.
(2) This is more likely to occur if the meat has been marinated.
Residual marinade may settle in the batter, potentially affecting the color of the fried food, causing it to darken the longer it's fried. If the color is too dark, add more batter to adjust.
- Can unused batter be reused by adding new batter?
Not recommended!
The batter has been in contact with raw meat, so reusing it can increase the bacterial count. It's recommended to use it within the same day to ensure it's fresher and has a proper texture.
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