Your Kamut beer batter
Hi Betsy in Miami,
I am glad you agree with the comparison to cornmeal and kamut. Thankx for
the batter recipe too. It reminds me of oriental tempura batter. As Julia
Child says, “Always have a glass beside you and drink whatever you are
cooking with to keep the flavor of the meal going”. But don’t drink cooking
sherry because that has salt in it. . .yuck! I use and iron wok for deep
frying as well. In the Chef’s Catalog there is a tool that you can “blossom”
an onion with and dip it into your batter and deep fry. WOW. . . is this
GREAT!
Aloha
CB