I’m an expert on tempura. Eating it, that is. I’ve never made it, though, perhaps because of my lack of confidence in frying generally (although I’m getting much better), or perhaps because I’ve heard so many times how difficult it is, and that it’s just impossible to do well in a home kitchen. I know for a fact that it can’t be impossible; literally millions of Japanese housewives make it as a matter of course.
I’ve read many recipes for tempura batter. The basics seem to be 1. The water must be very cold. The flour must be very gently incorporated, to reduce the formation of gluten. Variations include using seltzer or adding vodka, using a mixture of flour and cornstarch, and using rice flour instead of cornstarch.
If you make tempura regularly, and it turns out between very good and near perfect every time, please share your secrets with me!
I’ve read many recipes for tempura batter. The basics seem to be 1. The water must be very cold. The flour must be very gently incorporated, to reduce the formation of gluten. Variations include using seltzer or adding vodka, using a mixture of flour and cornstarch, and using rice flour instead of cornstarch.
If you make tempura regularly, and it turns out between very good and near perfect every time, please share your secrets with me!