Compare pour batters with drop batters?
What is the baking procedure for biscuits?
http://en.wikipedia.org/wiki/Quick_bread
http://busycooks.about.com/od/quicktips/qt/makebiscuits.htm
To compare pour batters with drop batters, we first need to understand what each term means:
1. Pour batter: It refers to a type of batter that has a thin consistency and pourable texture. It is typically used for making pancakes, crepes, waffles, or thin batters for frying. This batter is relatively easy to pour and spread into a desired shape.
2. Drop batter: It refers to a type of batter that has a thicker consistency and a spoonable texture. It is typically used for making drop cookies, muffins, scones, or other baked goods that require the batter to hold its shape when dropped onto a baking sheet. This batter is usually dropped in spoonfuls onto the baking surface.
Now, let's compare these two types of batters based on the following factors:
1. Consistency: Pour batters have a thin consistency, while drop batters have a thicker consistency. Pour batters can be easily poured and spread, while drop batters hold their shape when dropped.
2. Uses: Pour batters are commonly used for making thin, flat items like pancakes and crepes, while drop batters are used for making cookies, muffins, and other baked goods that require a spoonful of batter to be dropped onto a baking sheet.
3. Mixing method: Pour batters are usually made by combining the wet ingredients first and gradually adding the dry ingredients, while drop batters typically involve creaming the butter and sugar together, then adding in other ingredients.
4. Texture: Pour batters result in a smoother, more liquid-like texture, while drop batters create a thicker and denser texture.
5. Cooking method: Pour batters are often cooked on a stovetop or griddle, while drop batters are primarily baked in the oven.
In summary, pour batters are thin and pourable, used for making thin items cooked on a stovetop, while drop batters are thicker and spoonable, used for making baked goods that hold their shape when dropped onto a baking sheet.