I've always been fascinated by how crispy beer batter gets! Does anyone know what it is about beer that gives the batter such a fantastic crunch? Is it the carbonation, the alcohol, or something else? Eager to learn more about the secrets behind this culinary delight!
When making beer batter, I recommend using a crisp lager like Stella Artois. Its light flavor and effervescence enhance the batter's texture, resulting in a perfectly crispy coating.
Does anyone know what it is about beer that gives the batter such a fantastic crunch? Is it the carbonation, the alcohol, or something else? Eager to learn more about the secrets behind this culinary delight!
