http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290?format=rss Tribe.net. Local Connections http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#4568c1b6-ebc5-49b3-9a81-b97f0ec1c8bb Flour water egg a dash of salt Make it thin and runny DO NOT work the mix~!!!!!!! Stir only until incorporated. Otherwise you work up the Gluten in the flour and the result will be tough chewy and not tempura. Take that advice to the NNNNth degree when ever trying to make anything that needs to be light, flaky, etc. When ever you bring a flour together with any moisture be ever sooooooo careful not to work it Unless you are making bread then you do knead it but, just a tad. Thu, 11 Jun 2009 21:45:05 GMT http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#4568c1b6-ebc5-49b3-9a81-b97f0ec1c8bb ALLAH God of all 2009-06-11T21:45:05Z http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#eec91b30-e5fd-4d6a-8c2d-dde695785a5c The tempura went well! We didn't use chutney, but we did fry up some bananas with honey, some onion rings, yams, scallops, and even some olives stuffed with garlic and cheese. So good! Wed, 03 Jun 2009 18:22:26 GMT http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#eec91b30-e5fd-4d6a-8c2d-dde695785a5c Belen 2009-06-03T18:22:26Z http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#c1ede6fe-a154-4540-95b4-d25afad31ab1 Wow... chutney. Maybe! I think we're going to be tempura-frying bacon. I've never eaten pickled chutney with bacon. Why not try it out now? Fri, 22 May 2009 04:24:29 GMT http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#c1ede6fe-a154-4540-95b4-d25afad31ab1 Belen 2009-05-22T04:24:29Z http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#4f8e5797-6b37-44d4-a8cc-d3db8dd1c2a9 Ghee sounds delicious, perhaps you might want to make a topping sauce with pickled mango chutney to balance out the buttery flavor with some sour and fruity notes. Let me know how it works out. Avocado oil I never tried. Fri, 22 May 2009 00:51:53 GMT http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#4f8e5797-6b37-44d4-a8cc-d3db8dd1c2a9 Bruecke Bautraeger 2009-05-22T00:51:53Z http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#8c32b536-2421-4144-82d8-ead22f26f488 Has anyone ever fried tempura in ghee (clarified butter) ? How about avocado oil? How did it go? I heard that both of these oils can be heated to a high temperature without breaking down... I'm curious because we're planning to make tempura this weekend :) Thanks! Fri, 22 May 2009 00:37:50 GMT http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#8c32b536-2421-4144-82d8-ead22f26f488 Belen 2009-05-22T00:37:50Z http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#70f30436-9c79-4eb7-96f1-900f64fc1abc *************1 egg mixed with a little cold water and flour. Give up the urge to make it smooth, you want it a little lumpy ************ Indeed. If you work it too much it'll be tough cause the gluten will have been worked. The trick with tempura is delicacy. It's like making pie crust in that respect. The less you mess with it the better. Fri, 01 May 2009 20:54:34 GMT http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#70f30436-9c79-4eb7-96f1-900f64fc1abc ALLAH God of all 2009-05-01T20:54:34Z http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#92f5e68b-1920-40a6-99b7-38130bd8b0ee Tempura is never painless, but often worth the suffering. Thu, 17 Apr 2008 12:54:06 GMT http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#92f5e68b-1920-40a6-99b7-38130bd8b0ee Kushtakah 2008-04-17T12:54:06Z http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#a32a82ef-7f0a-4f37-b32d-3e3ce0aa1789 it is all about having the right temperatures! the batter must be ice cold. Use ice water and keep ice cubes in it to keep it chilled. The vegetables should also be cold. And just as important, the oil must be the right temperature (385 F). If the oil is colder your food will be dripping with oil and your liver will freak out after you eat it. If it is too hot, the outside will burn while the inside will be raw. Deep frying is probably the hardest cooking technique to really do correctly. for a dipping sauce, stock (never use water for any kind of sauce!), mirin, and shoyu. For stock i make it from kombu and shitake enjoy! phil Mon, 24 Mar 2008 17:37:31 GMT http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#a32a82ef-7f0a-4f37-b32d-3e3ce0aa1789 Philip 2008-03-24T17:37:31Z http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#34850c27-45e7-4634-9086-fac2b5b1400c I use a tempura batter and then roll in panko. So frickkun good. Mmmmm, onion rings dipped in red pepper mayo :) Mon, 24 Mar 2008 16:45:24 GMT http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#34850c27-45e7-4634-9086-fac2b5b1400c Spark-a-licious 2008-03-24T16:45:24Z http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#c4fffee0-4f9b-44c9-953c-d22872edef23 if you want to try something simple and painless you take white flour and mix with water to the point of still being a bit pasty. add ice cubes and as this melts, the batter will become cold and of an easier consistency to work with. oil should be heated to frying temp and then dip whatever you're frying into the ice cube batter and fry. I haven't tried refrigerating the batter in lieu of ice cubes but I can't imagine it being any different. Mon, 20 Sep 2004 03:48:26 GMT http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#c4fffee0-4f9b-44c9-953c-d22872edef23 Irenie 2004-09-20T03:48:26Z http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#bd83720e-acb9-4d7b-88d4-72009c31b08f Nevertheless, it's a cool site! Sat, 18 Sep 2004 20:56:32 GMT http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#bd83720e-acb9-4d7b-88d4-72009c31b08f eiburamu 2004-09-18T20:56:32Z http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#c37a0185-a797-4012-b52e-e1d12637c706 I think maybe you were referring to these, Safeway may even carry them: http://www.asianfoodgrocer.com/index.asp?PageAction=PRODSEARCH (p.s. not recommending this website, only pointing out the product) Sat, 18 Sep 2004 20:51:11 GMT http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#c37a0185-a797-4012-b52e-e1d12637c706 $item.owner.firstName 2004-09-18T20:51:11Z http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#2dda52ad-abc6-40e8-ad64-004cf70b5d23 I will likely to get the taste right, but I think I'm getting too old to not know how to cook. I'll end up starving to death if I don't learn how to de-instant-food myself. Fri, 17 Sep 2004 23:16:18 GMT http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#2dda52ad-abc6-40e8-ad64-004cf70b5d23 Monsta! 2004-09-17T23:16:18Z http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#47f03f55-0846-4e72-bad2-45c0b74f8029 I'm sure she meant before you cook it. In fact, I usually keep my batter in the freezer when I'm not dipping something in it. The cold REALLY does make a difference. If you are inexperienced (as you say you are) you should just go with the store-bought Tenpura batter and 'Tsuyu no moto' or 'soup base' in English instead of making your own dipping sauce. Fri, 17 Sep 2004 07:20:41 GMT http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#47f03f55-0846-4e72-bad2-45c0b74f8029 eiburamu 2004-09-17T07:20:41Z http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#1035e821-43e0-4273-b1f5-e67c82b4fcb5 Jay, did you mean putting it in the fridge while it's still hot? Oh and thanks for the tips/recipe Niki! I'm going to try this very soon. Hopefully I won't get annihilated by the hot oil. ;) Fri, 17 Sep 2004 05:35:24 GMT http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#1035e821-43e0-4273-b1f5-e67c82b4fcb5 Monsta! 2004-09-17T05:35:24Z http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#8dab5b17-1dfc-4762-8448-78d391f95336 putting it in the fridge is supposed to make it crispier. same theory with tonkatsu. Fri, 17 Sep 2004 01:26:36 GMT http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#8dab5b17-1dfc-4762-8448-78d391f95336 Jay 2004-09-17T01:26:36Z http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#92c73681-4e75-401a-8073-2ebd208efd1f I think its basic frying. My grandmother told me the key is to keep everything cold. So after preparing, she puts everything in the fridge for 20 minutes or so. Sorry if my recipe is kind of vague...I'm use to just doing it and I don't have anything written down. *Cut Veggies no more than a 1/4 inch thick. We actually do very small slices then bunch a group together to fry *1 egg mixed with a little cold water and flour. Give up the urge to make it smooth, you want it a little lumpy Dip your veggies in the egg mixture then roll them around in the tempura bread crumbs. (Sorry, can't think of the name but you can buy it as Safeway...it's in the Tempura box) Make sure your Oil is SUPER hot! To test you can put a drop of your egg mixture into the oil. It should start to bubble and cook right away. Place veggies into the oil...Don't try to fit everything into the pan at once. My pan is a medium size so I put about 8 pieces in together. Once in the oil, I only touch the vegetables twice; once to flip them, and lastly to pull them out. Place on a paper towel to catch excess oil. Grandmother says where I usually mess up is that after one batch, I throw a second on right away. I should let the oil heat up again. For the dipping sauce...I'm not sure what the actual recipe is but I usually just mix the following to taste: Shoyu water mirin sugar Thu, 16 Sep 2004 17:17:02 GMT http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#92c73681-4e75-401a-8073-2ebd208efd1f Niki 2004-09-16T17:17:02Z http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#b3687c6d-0686-455a-acd3-9265bb58b2b5 No, I'm the worst cook... Thu, 16 Sep 2004 10:45:11 GMT http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#b3687c6d-0686-455a-acd3-9265bb58b2b5 $item.owner.firstName 2004-09-16T10:45:11Z http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#dd2b69b8-b627-47c4-8a0e-fa243b957c5d I am the worst cook!! (nearly!) Does anyone out there have a painless recipe (or recipes) for tasty tempura they'd like to share? Thu, 16 Sep 2004 01:54:23 GMT http://asianhomestylecooking.tribe.net/thread/499d250d-43aa-488c-ae60-4fec8e268290#dd2b69b8-b627-47c4-8a0e-fa243b957c5d Monsta! 2004-09-16T01:54:23Z