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/ck/ - Food & Cooking

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15722857 No.15722857 [Reply] [Original]

hey /ck/ I made these for the first time last night and while they were tasty, the egg/flour coating would not stick to my poblanos and it ended up just being a big sloppy and delicious mess. any tips for getting the batter just right?

I fried it in 350F canola oil if that matters.

>> No.15722899

what order did you dip them?

>> No.15722947

>>15722857
Roast them in an oven or directly on a burner. Peel off the skin and coat in flour, batter as normal.

Peeling off the skin makes the flour stick and the flour makes the batter stick.

>> No.15722971

>>15722947
ahhhhhh ok. we didn't roast them at all. I have a gas range so I will try charring them over the flame and peeling the skin before battering them.

>> No.15722986
File: 45 KB, 430x391, 1614875286062.jpg [View same] [iqdb] [saucenao] [google]
15722986

>>15722947
Consuela here is correct, you can do a lil cornstarch in both the flour and the batter as well

>> No.15722990

>>15722857
>>15722947
It helps if the chiles are not too hot when you try to batter them, flour has a tendency to gel at higher temperatures which runs counter to your designs.