Batters are made by combining some sort of flour with egg, milk and/or water and coat foods in a thick layer. When making batter at home, do you check its thickness by scooping the batter with chopsticks? This is also a proper way of checking viscosity. Professionals check to make sure that the batter has good viscosity so that food would have good contact with the frying oil and proper texture after fried. A viscosity of the batter is an important element and the deciding factor as to whether deep fried food has the crispy or crunchy texture.
Viscosity of Frying Batter
VISCO™ measurement examples
Spindle : ULA
Sample temperature : 30℃
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