Hello everyone. I am new here. I was looking up information on crab legs the other day (I wanted to know the taste difference between snow, king, and dungeness crabs) and came across this site. I am a busy college student with a bartending job and don't have a lot of time to cook, but lately I have been spending too much money on eating out.
Anyways before I tell my life story, I just wanted to know a good tempura recipe. I have made it a few times already, but they always come out different for some reason. I bought a different flour and it made it kind of doughy and chewy instead of crispy. And also, am I supposed to use the entire egg or just the yolk/white? How thick should the batter be?
Anyways before I tell my life story, I just wanted to know a good tempura recipe. I have made it a few times already, but they always come out different for some reason. I bought a different flour and it made it kind of doughy and chewy instead of crispy. And also, am I supposed to use the entire egg or just the yolk/white? How thick should the batter be?