Tempura batter in a soda siphon/whipper
Posted 16 September 2012 - 07:33 AM
Has anyone had good results using carbonated batters? I feel like it was way too carbonated to get results similar to tempura made with commercial tempura flour that has baking soda in it.
Posted 16 September 2012 - 07:54 AM
Posted 16 September 2012 - 08:11 AM
Posted 16 September 2012 - 12:25 PM
Posted 17 September 2012 - 08:33 AM
Usually when you make tempura you mix the batter before frying every time. It is quite time consuming so I would like to get similar results in less time and I thought that using a siphon might work.
Posted 17 September 2012 - 02:27 PM
Posted 18 September 2012 - 02:14 AM
How does it compare to traditional techniques and results? I'm really not qualified to answer this as although I often eat out at and love Japanese restaurants I'm a little dubious of the quality of these places we have here in New Zealand. Plan to travel to Japan next year and hope to experience the genuine article! I hope this helps.
Edited by Merkinz, 18 September 2012 - 02:14 AM.
Posted 18 September 2012 - 05:16 AM
Posted 18 September 2012 - 09:12 AM