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Beatifully conveyed, Eggy! I just have

Misc.
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one small addition to your tempura procedure. I have found that in addition to using COLD water for the batter, it is also helpful to keep the bowl of batter in a larger bowl of ice water to maintain a very cold tempurature. This has a made a very favorable difference in my tempura. Keeping the batter cold and maintain the oil temperature by cooking only small amounts (as you said) are the what I have found to be key elements to very succesful tempura. Thanks for your beautifully written recipe. Be well.


MsgID: 0040660
Shared by: Seppo
In reply to: Recipe(tried): Tempura and sauce
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1 ISO: tempura sauce
  Marts
2 Recipe(tried): Tempura and sauce
  eggy/oz
3 Beatifully conveyed, Eggy! I just have
  Seppo
4 re: Seppo
  eggy/oz
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