Tempura is a an easy and fun way to prepare food. The quick coating gives the vegetables a platform to be fried in and allows them to drain a bit. There are a few great tips in here that show how to make almost every appropriate vegetable, from green beans (trim the ends) to zucchini (cut into batons or 1/2 circles). Using this chart will make your adventures into batter frying that much easier when you are ready to try it out.
- Tempura is cooked by chefs who train for years before ever cooking it, and who perform with precision and skill.
- Traditional tempura batter is made by combining flour with eggs and ice-cold water.
- Cooks can use tricks like adding vodka or club soda can extend the life of the batter.
“The key characteristics of a tempura-style batter are the extreme lightness of color and texture: Good tempura should be pale blond with an extraordinarily lacy, light, and crisp coating.”
(abstract 3MXX6RQ9EV5ZLU16A4HZTHRJJI44PP 3HMVI3QICJSEPTUI4CZIXU8D81Y1Y9 A2KDAMD5LF5QIB)(authorquote 324N5FAHSXBX4GN5H8DE6Q5X2SVVKR 32AT8R96GL9X24977UHDQAP92D6SUS A3FYWUZK52IC2J)(keypoints 3BCRDCM0ODUCPQ84G056UYPYLZ56KC 3ZPPDN2SLVWY8TGM8O2H5XYGO1R9EL AH6LGM0QBICIH)