Why is beer batter just so good? Fish and chips fans take note: the secret is in the carbon dioxide. The gas makes the final product lighter, crisper, and faster to cook. Oh, and delicious. Don’t forget delicious. [Scientific American]
Why is beer batter just so good? Fish and chips fans take note: the secret is in the carbon dioxide. The gas makes the final product lighter, crisper, and faster to cook. Oh, and delicious. Don’t forget delicious. [Scientific American]
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