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how to make a crispy tempura batter

post #1 of 8
Thread Starter 
i always like tempura or all deep fried food coated in batter but is kind a difficult to make your own , there no consistency when i making a batter on my own , sometimes soggy and sometimes not , can someone help me how to make a perfect batter ??

also is crispiness depend on the consistency of the batter or the oil or temperature of the oil or how long u deep fry them??

thxs for all the help :smiles:
post #2 of 8
yep it does
cooking with all your senses.....
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cooking with all your senses.....
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post #3 of 8
These are not exact but this is what I use:

1 cup rice flour
1 egg
1 cup cold soda water
1/2 tsp baking powder

**also try using 3/4 cup rice flour and 1/4 cup corn starch instead of the 1 cup rice flour both ways work well

I fry at 375 until golden brown


I can never get the beer batter recipes to work very well but soda water in the batter give a very light and crispy tempura
Is a hippopotamus a hippopotamus or just a really cool opotamous? - Mitch Hedburg
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Is a hippopotamus a hippopotamus or just a really cool opotamous? - Mitch Hedburg
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post #4 of 8
A good tip for tempura is to not overmix the batter - you want it slightly lumpy - it really helps.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #5 of 8
Just as important is keeping the batter ice cold.
post #6 of 8
Go to supermarket buy a package of tempura batter. Read Ingredients and prepare as package says. Next time you use same ingredients as package has make your own.
clean oil about 360 degrees drain well. Till light brown (blond) color:roll:
CHEFED
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CHEFED
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post #7 of 8
Corn starch, soda water and ice cubes. Make a batter the consistency of ice cold heavy cream and than let the ice melt 1/2 way and you are ready to go. Still lumpy is good so you havent over worked the batter and beaten the carbonation out of it.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #8 of 8
What effect does adding acid or vinegar have on a batter?
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