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Old 03-16-2019, 06:34 PM   #21
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What beer does to the batter (tempura, fish, etc.) is make it lighter from the bubbles. Club soda would do the same thing and there would be little or no difference in taste.

I have been using cornstarch and club soda (or a GF beer if we have any) for years.
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Old 03-16-2019, 10:29 PM   #22
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Quote:
Originally Posted by JustJoel View Post
The beer is an interesting idea. It would probably alter the taste enough that you couldn’t call it “tempura” anymore...
Depends on which beer you use. Guinness or anything strong tasting would, but for the bubbly effect without flavor, use Natural Light or some other version of "how can you possibly call THAT beer?" beer.
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Old 03-31-2019, 10:35 AM   #23
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I’ve been reading up on tempura a bit; the apparent secret to a good batter is to keep it ice cold and don’t overmix. Both of these ensure that gluten doesn’t start to form.

But if you don’t want a glutinous batter, why don’t you use a flour with little or no gluten? Rice flour, cornstarch, even cake flour or pastry flour?
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