General fitness, health and nutrition · Public discussion

Tasty Tempura Tips

Email address hidden · 2005-12-31T03:12:27+00:00

I just did my first tempura batch ever tonight. It was perfect. Here is what I learned: - a 450 degree candy thermometer + a 5-qt pot are just as good as my Roto Deep Fryer - and only cost $10 or so - use vegetable oil - not corn or other stuff - pre-cook hard vegies like potatos, pumpkin, carrot, etc... - use the oven to ROAST veggies that need pre-cooking, NOT a steamer or boiling water; water is BAD for frying food - use a pot with a tight fitting lid - a stainless steel skimmer (search amazon.com for an excellent example) is the BEST way to remove food from the hot oil - salt the food the moment it is out of the oil - very important for proper flavor - add a bit of salt & pepper to the food BEFORE you dip it into the tempura batter; other seasonings, like Emerils Spice, etc... are AWSOME also; basic salt & pepper are equally awsome - oriental dipping sauce for tempura can be anything, BUT ponzu/terriaki/water mix is my favorite - use ICE cold water or sparkling water with the box of tempura batter; did I say ice water? The box of tempura batter has a basic recipe that rocks. I used raw/peeled/deveined shrimp, scallops, mushrooms, roasted potato (not cooked all the way, just 2/3 cooked), onion rings, and zuchinni. Have fun!

Started by Email address hidden · 31 December 2005 · Last activity 1 January 2006 · 6 posts · 248 views

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Original section: General fitness, health and nutrition
Published: 31 December 2005
Last activity: 1 January 2006
Original author: Email address hidden
Posts: 6
Discussion status: Public discussion
Total views: 248
Views / 30 days: 0

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Original post
Email address hidden
Archived post

31 December 2005, 03:12 UTC #1

I just did my first tempura batch ever tonight. It was perfect. Here
is what I learned:
- a 450 degree candy thermometer + a 5-qt pot are just as good as my
Roto Deep Fryer - and only cost $10 or so
- use vegetable oil - not corn or other stuff
- pre-cook hard vegies like potatos, pumpkin, carrot, etc...
- use the oven to ROAST veggies that need pre-cooking, NOT a steamer or
boiling water; water is BAD for frying food
- use a pot with a tight fitting lid
- a stainless steel skimmer (search amazon.com for an excellent
example) is the BEST way to remove food from the hot oil
- salt the food the moment it is out of the oil - very important for
proper flavor
- add a bit of salt & pepper to the food BEFORE you dip it into the
tempura batter; other seasonings, like Emerils Spice, etc... are AWSOME
also; basic salt & pepper are equally awsome
- oriental dipping sauce for tempura can be anything, BUT
ponzu/terriaki/water mix is my favorite
- use ICE cold water or sparkling water with the box of tempura batter;
did I say ice water?
The box of tempura batter has a basic recipe that rocks. I used
raw/peeled/deveined shrimp, scallops, mushrooms, roasted potato (not
cooked all the way, just 2/3 cooked), onion rings, and zuchinni. Have
fun!

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Steve Wertz
Archived post

31 December 2005, 05:11 UTC #2

Quoted message said:
I just did my first tempura batch ever tonight. It was perfect. Here
is what I learned:

....
Quoted message said:
- use a pot with a tight fitting lid
Why?
Quoted message said:
- a stainless steel skimmer (search amazon.com for an excellent
example) is the BEST way to remove food from the hot oil
Go to an Asian market. Why do Amazon for something so simple?
-sw

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Email address hidden
Archived post

31 December 2005, 23:26 UTC #3

Steve Wertz said:
Quoted message said:
I just did my first tempura batch ever tonight. It was perfect. Here
is what I learned:

...
Quoted message said:
- use a pot with a tight fitting lid
Why?
I keep a seperate pot with the oil in it, and a tight fitting lid is
important for when you put your pot of oil aside for future use. I
guess I should also say that you should keep the pot of oil in a cool,
dry place until its next use.
Quoted message said:

Quoted message said:
- a stainless steel skimmer (search amazon.com for an excellent
example) is the BEST way to remove food from the hot oil
Go to an Asian market. Why do Amazon for something so simple?
-sw
Because many people don't have an asian market nearby - and many people
don't know what I am talking about when I say stainless skimmer. The
amazon tip gives people a visual of the item I am writing about, as
well as a place to buy it if they cannot obtain it locally.
That last question indicates you aren't aware of how global this is,
huh?

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Steve Wertz
Archived post

1 January 2006, 02:15 UTC #4

Quoted message said:
Steve Wertz said:
Quoted message said:
I just did my first tempura batch ever tonight. It was perfect. Here
is what I learned:

...
Quoted message said:
- use a pot with a tight fitting lid
Why?
I keep a seperate pot with the oil in it, and a tight fitting lid is
important for when you put your pot of oil aside for future use. I
guess I should also say that you should keep the pot of oil in a cool,
dry place until its next use.
You gave the impression that you're supposed to deep-fry with the
lid on.
Quoted message said:
Quoted message said:
Quoted message said:
- a stainless steel skimmer (search amazon.com for an excellent
example) is the BEST way to remove food from the hot oil
Go to an Asian market. Why do Amazon for something so simple?
Because many people don't have an asian market nearby - and many people
don't know what I am talking about when I say stainless skimmer. The
amazon tip gives people a visual of the item I am writing about,as
well as a place to buy it if they cannot obtain it locally.
I guess I should have clarified. A stainless steel skimmer can't
hold a candle to a $1.29 wire/bamboo strainer from an Asian
market.
I hate to see people sitting on their asses all day thinking the
world revolves around eBay and Amazon and can supply them with
virtually anything. Sorry - pet peeve of mine.
Quoted message said:
That last question indicates you aren't aware of how global this is,
huh?
I am perfectly aware of the global-ness of tempura.
-sw

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Melba's Jammin'
Archived post

1 January 2006, 21:45 UTC #5

In article <[email hidden]>,
Quoted message said:
I just did my first tempura batch ever tonight. It was perfect. Here
is what I learned:
- a 450 degree candy thermometer + a 5-qt pot are just as good as my
Roto Deep Fryer - and only cost $10 or so
- use vegetable oil - not corn or other stuff
Corn oil is vegetable oil. Do you mean use soybean oil? Peanut oil?
--
http://www.jamlady.eboard.com, updated 12-22-05

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Melba's Jammin'
Archived post

1 January 2006, 21:47 UTC #6

In article <[email hidden]>,
Quoted message said:
I just did my first tempura batch ever tonight. It was perfect. Here
is what I learned:
Quoted message said:
- use a pot with a tight fitting lid
??? I've never deep fried anything with the lid on the pot; condensed
steam dripping would make awful splatters and spits.
--
http://www.jamlady.eboard.com, updated 12-22-05

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