Tempura temperature. Eating fried vegetables is an oxymoron sort of like committing a healthy sin. These instructions are from the november 2012 article tempura batterlight as a feathera by harris salat. Any higher and it will be too crispy.
There are several important steps for achieving this texture. Each restaurant has its own secret recipe and blends that they perfected over the years. Theyre not difficult to make at home and can be the perfect way to have the family gather round for some serious fun and conversation.
The temperature has to be between 320 3560f 1600c 1800c depending on how long it takes to cook through the ingredients. The right temperature to fry tempura is around 340 f to 360 f. Tempura can get mushy if it sits too long.
Plus its a great way to clean out the fridge. Once fried serve immediately with a dipping sauce and dig in. The key to achieving perfect tempura is to make a seemingly imperfect batter.
The difference between good and bad tempura is the batter the goal is a light crisp coating that doesnt absorb oil when fried. Any lower and the tempura will absorb too much oil and wont get crispy enough. Between 170c and 180c 335f 350f is the general consensus on frying temperature though for things that will take longer to cook such as sweet potato for example haras 150c 160c.
If the batter comes up right away instead of sinking to the bottom of the pan its higher than 370 f and too hot. If you dont have a deep fry or candy thermometer check the temperature by dropping a little bit of batter into the oil.
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