I have a question about step 2 on the recipe "Sweet & Spicy Calamari" from SouffleBombay. It says:
"Pour the club soda into a medium bowl, place the calamari rings in the club soda, stir until all are submerged. Let sit for 10 minutes.
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
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.
Please enter a valid email address.
Well played. You deserve a cookie.
The only think between you and dinner is a batch of pie dough
Cheesy, Mustardy Tomato Galette
Sides That Complete Korean Meals
Party Starts Here!
Burnt Toast: Road Trip Edition
Clear Eyes, Blue Jars, Can't Lose
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.