The Science Behind Beer Batter's Finger-Licking Perfection [Booze]

Why is beer batter just so good? Fish and chips fans take note: the secret is in the carbon dioxide. The gas makes the final product lighter, crisper, and faster to cook. Oh, and delicious. Don't forget delicious. [Scientific American] More »

Source: http://feeds.gawker.com/~r/gizmodo/full/~3/Zlbr9xfK4ec/

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