Tempura recipes: Difference between revisions
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[[Image:Tempura.JPG|300px|thumb|right|Tempura platter]] | [[Image:Tempura.JPG|300px|thumb|right|Tempura platter]] | ||
===Tempura batter=== | ===Tempura batter=== | ||
A light batter is made of cold water (sometimes sparkling water is used to keep the batter light)[1] and soft wheat [[flour]] (cake, pastry or [[all | A light batter is made of cold water (sometimes sparkling water is used to keep the batter light)[1] and soft wheat [[flour]] (cake, pastry or [[all purpose flour]]). [[Eggs]], [[baking soda]] or [[baking powder]], starch, [[oil]], and/or [[spices]] may also be added. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in the unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice, or by placing the bowl inside a larger bowl with ice in it. | ||
Overmixing the batter will result in activation of wheat [[gluten]], which causes the flour mixture to become chewy and dough-like when fried. | Overmixing the batter will result in activation of wheat [[gluten]], which causes the flour mixture to become chewy and dough-like when fried. | ||
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* [[Tempura batter recipe]] | * [[Tempura batter recipe]] | ||
* [[Tempura onions rings]] | * [[Tempura onions rings]] | ||
* [[Courgette blossoms tempura]] | |||
====Reference==== | ====Reference==== | ||
* http://en.wikipedia.org/wiki/Tempura | * http://en.wikipedia.org/wiki/Tempura | ||
{{disambig}} | {{disambig}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 11:30, 24 December 2014
Tempura batter
A light batter is made of cold water (sometimes sparkling water is used to keep the batter light)[1] and soft wheat flour (cake, pastry or all purpose flour). Eggs, baking soda or baking powder, starch, oil, and/or spices may also be added. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in the unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice, or by placing the bowl inside a larger bowl with ice in it.
Overmixing the batter will result in activation of wheat gluten, which causes the flour mixture to become chewy and dough-like when fried.
Specially formulated tempura flour is available in worldwide supermarkets. This is generally light (low-gluten) flour, and occasionally contains leaveners such as baking powder.
Tempura generally does not use breadcrumbs (panko) in the coating.
Tempura recipes
We have a number of tempura recipes on Cookipedia.
