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Unread 11-13-2006, 03:32 PM   #2
chad
somebody shut me the fark up.
 
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Batter and the flour are usually (must/should be) kept cold. Batter (I'm hoping you mean the egg/milk mixture) is usually made in relatively small batches and kept cold.

We used to keep our flour/seasoning mixture cold, too. and sifted it frequently.
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