I was watching Jacques Pepin, when he was creating a batter to dip and fry apple slices. He put all his dry ingredients together and then added a tiny bit of soda water and used a Whisk to blended. he said by whisking it this way, you beat out all the little tiny "globbie" pieces that you would get if you poured all the liquid into the dry
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Thanks for the tip, will be passing it along.
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