I'm not an expert, but I think there are some key things that make a big difference.
* Use ice water (with actual ice cubes in it - or put it in the freezer until it's cold enough for ice to form on top)
* Prepare everything in advance - preheat oil - dredge veggies with flour - etc. before mixing the batter.
* Don't overmix the batter - there should be small clumps of flour in it still. If you overmix it - it'll cause a gooey like batter.
* Once mixed - keep the batter bowl in a larger bowl of ice water so it stays cold throughout.
* Fry in new oil heated to 340F for veggies (350F for Flesh). You'll know it's 340F if you drop it in - it sinks down and hovers for a tiny bit - then comes right back up to the top (350F - when you drop it in it dips and comes right back up)
My batter recipe is: 2 eggs / 2 cups ice water / 2 cups flour
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sforzinda
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Date: 2009-07-17 02:40 pm (UTC)How do you make such wonderful tempura? When I've tried making it - well it's nasty (greasy). Can I have the carrot strips?
no subject
Date: 2009-07-17 08:33 pm (UTC)I'm not an expert, but I think there are some key things that make a big difference.
* Use ice water (with actual ice cubes in it - or put it in the freezer until it's cold enough for ice to form on top)
* Prepare everything in advance - preheat oil - dredge veggies with flour - etc. before mixing the batter.
* Don't overmix the batter - there should be small clumps of flour in it still. If you overmix it - it'll cause a gooey like batter.
* Once mixed - keep the batter bowl in a larger bowl of ice water so it stays cold throughout.
* Fry in new oil heated to 340F for veggies (350F for Flesh). You'll know it's 340F if you drop it in - it sinks down and hovers for a tiny bit - then comes right back up to the top (350F - when you drop it in it dips and comes right back up)
My batter recipe is: 2 eggs / 2 cups ice water / 2 cups flour