A question about a recipe: Sweet & Spicy Calamari Whats the science behind the use of club soda?

Kitchen Butterfly added almost 2 years ago

I find that recipes that call for ingredients to soak in water are for hydration/seasoning. So for instance, in Nigeria, my sister would always soak her fish in a bowl of salted (room temperature) water, before frying. That way, each piece of fish was perfectly salted. Hope this helps

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

betteirene added almost 2 years ago

Ming Tsai and Alton Brown call for club soda in their recipes for tempura batter, and I use beer or club soda in my recipes for jalapeno poppers, cheese sticks, deep-fried mushrooms and fish and chips. The club soda or beer adds bubbles which help to aerate the mixture, making a lighter batter.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content