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Old 10-25-2004, 08:34 PM   #11
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Depending on the beer, the yeast is not all killed. My SO brews beer and he can make a good yeast starter from the yeast left over in the bottom of a good beer.

Paula Deen doesn't have a fake southern accent.

And here's another vote for Blackened Catfish.... YUM!!!
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Old 10-25-2004, 08:53 PM   #12
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ABSOLUTELY! The life of an open beer around here is usually about 3 MINUTES, not hours...

But then I was keying on the foodtv program and she clearly said "let it sit/rest for 3 hours so the yeast in the beer can interact with the flour" or words to that effect...

But yeast dies at about 120 degrees or so as I recall so I don't see how it could be still active in beer that's been "processed", however they do it... the beer must be heated above 120 degrees during processing I'd think? or some beer is..

oh well, just wondered if anyone here had any ideas.
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Old 10-25-2004, 08:56 PM   #13
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I forgot foodtv usually has the recipes on their site...

This is the specific recipe under her 10/25 show...

Beer Batter
2 1/2 cups beer
2 cups all-purpose flour
Pinch Cajun seasoning
Pinch salt
Whisk together beer, flour and seasonings; let sit on the counter for several hours.
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Old 10-25-2004, 09:10 PM   #14
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It is quite common when frying with a beer batter to let equal parts flour and beer set on countertop for 3 hours before using. It won't hurt anything, I promise.
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Old 10-25-2004, 09:12 PM   #15
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One of my favorite catfish recipes is to take a packet of Italian dressing mix and mix with about 1/4 cup dry Italian herbs with enough olive oil to make a thick paste.

Coat catfish filets and bake in oven at about 375 - 400 for about 2o-25 minutes or until done. They will start browning along the edges.

I also do this on the grill - place the seasoned filets on a cookie sheet with sides, close grill, and cook for about 20 minutes.

No need to turn them over.
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Old 10-25-2004, 09:25 PM   #16
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The yeast is added to the beer after brewing. When the brewing has been completed, the beer goes through a chiller then the yeast is introduced to the chilled beer (wort) to start fermentation.

Beers that have been pasteurized contain no living yeast. The modern mega brews like AnheiserBusch are pasteurized. I believe draft beer is not pasteurized. Also micro brews are likely to be unpasteurized and therefore will contain active living little yeasties.

And I don't even drink beer!!! I got that just from hanging around with my SO.... the beer connessiuer!

=)
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Old 10-25-2004, 09:26 PM   #17
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*clears throat* ummmm sorry for hijacking your thread :oops:


I like my catfish blackened!!! =)
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Old 10-25-2004, 09:33 PM   #18
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Thanks, Spryte.. I think that answers my question.. it depends on the beer you use... and the beer I'm using I could let sit until hell froze over and it wouldn't add anything to my batter because the yeast is DOA :)

So, I'll add baking powder or some active yeast to my batter, then let it sit around for awhile... I'll try that next..
thank ye...

Did I hijack the thread too? Hummm...
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Old 10-25-2004, 09:38 PM   #19
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Paula Dean's accent is as authentic as they come. There are several versions - and hers is one of them. I know many people with that exact same accent.
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Old 10-25-2004, 09:49 PM   #20
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Quote:
Originally Posted by kitchenelf
Paula Dean's accent is as authentic as they come. There are several versions - and hers is one of them. I know many people with that exact same accent.
My daughter sounds a lot like Paula Dean!
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