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Pastimes : Brewing, beers and the good old days

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To: Tadsamillionaire who wrote (64)	1/15/2002 2:11:16 PM
From: maceng2	of 123

Advanced beer technology reduces fat levels.. Beer batter 'can cut fish and chips fat levels' Researchers say a recipe using beer to make fish and chip batter can reduce fat absorption by almost 40%. The English recipe using one cup of beer for each cup of flour, absorbed less frying fat and kept the fillets more moist. The findings come in a paper from Auckland University researchers. The best fat-lowering method is to cook the fish in beer batter at 180 degrees Celsius (356 F) for six minutes, then bang the frying basket at least twice before draining for at least 20 seconds. Chemistry professor Charmian O'Connor said: "We suggest that this procedure be adopted in takeaway outlets and restaurants." The academics tested two commercial batters against three homemade recipes, frying fillets of Hoki, a fish found only in the Southern Hemisphere and abundant around New Zealand. The fat content of Hoki pieces in the old English beer batter was nearly 40 per cent lower than on fillets fried with commercial batter under identical conditions, the researchers found. They said the five per cent alcohol content of the beer could have caused the beer batter to dry more quickly during cooking. This produced a hardening layer on the surface which reduced moisture loss and fat absorption. She said New Zealand's "chippie" operators, whose take-out fish and chips are colloquially known as "greasies," are "generally reluctant" to bang the frying baskets in case it damages the fryer. The research also revealed high frying temperatures and long frying times (seven minutes) boost the amount of fat absorbed by the fish batter. ananova.com

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