Hi Keith , I am looking for some help developing my fish batter , currently I am using self raising flour some salt and ice cold soda water but I am finding the grease retention is way too high any ideas? I wrote you before but did not receive a reply. Hopefully you might offer up a few suggestions.
Best
Ken
Keith Hudson Perfil del Chef
Chef Keith
Biddeford, ME (Estados Unidos)
Inscribió Viernes, 01 de Octubre de 2010
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