I want to make corn dogs, but the batter will not stick. What should I do?
According to concessionaires who are in the business of making corn dogs, the key to a good corn dog is keeping the ingredients cold. The batter adheres better to the hot dog if everything is cold. Prior to dipping in the batter, the hot dog must be completely dried with paper towels. Once the battered dog is in the hot oil, turn it on the stick, using tongs, after 5 seconds. Otherwise, the corn dog will be triangular, instead of cylindrical.
Are the bagged salads and wrapped precut vegetables a good idea, nutritionally speaking?