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
It wasn't too long ago that there were very few (if any!) pelicans along the Texas Gulf Coast. They really have made a serious comeback in the last decade or so...
I love to watch them glide along the beach. There are usually a bunch flying alongside the causeway between Galveston Island and the coast too.
So graceful for such an ungainly looking creature. I still think they're beautiful.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
sforzinda
no subject
Date: 2009-07-17 01:03 pm (UTC)no subject
Date: 2009-07-17 01:10 pm (UTC)The only downside is Hurricanes.
no subject
Date: 2009-07-17 01:26 pm (UTC)Yummy Tempura
no subject
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
no subject
Date: 2009-07-18 03:29 am (UTC)It wasn't too long ago that there were very few (if any!) pelicans along the Texas Gulf Coast. They really have made a serious comeback in the last decade or so...
I love to watch them glide along the beach. There are usually a bunch flying alongside the causeway between Galveston Island and the coast too.
So graceful for such an ungainly looking creature. I still think they're beautiful.
I really am glad for you two!
no subject
Date: 2009-07-19 09:35 am (UTC)Making tempura sounds tricky.
Love the water photos.