How to Make Tempura
81.6 هزار بار بازدید -
11 سال پیش
-
FULL RECIPE BELOWLearn how to
FULL RECIPE BELOW
Learn how to make tempura with Chef Mark from LearnToCook.com.. Check out more from Learn To Cook at http://learntocook.com/
TEMPURA RECIPE: http://learntocook.com/vegetables/how...
Total Time: 1 hr
Prep 25 min
Cook 35 min
Yield: 6 to 8 servings
Ingredients:
1 cup of AP flour
1 Tbsp cornstarch
1tsp salt
1 1/2 cups cold seltzer water
1 1/2 quarts vegetable oil
1 pound seasonal vegetables, cleaned and trimmed
1 pound of deveined shrimp, butterflied
Flour for dredging
Directions:
1. Whisk the flour and cornstarch, salt and seltzer water together in a medium bowl. Set aside.
2. Heat the vegetable oil in a 5-quart rondeaux over high heat until it reaches 375 degrees F on a deep-fry thermometer.
3. Once the temperature reaches 365 degrees F, dredge vegetables in flour and dip in tempura batter. Adjust the heat to maintain between 350 and 375 degrees F. Fry 6 to 8 pieces, at a time, until puffy and very light golden, about 1 to 2 minutes. Remove to a cooling rack lined with 3 layers of paper towels set over a half sheet pan. Sprinkle with salt, if desired. Put the fried vegetables on a serving platter and serve with the tempura seafood.
4. Whisk together the remaining halves of dry and liquid batter ingredients as above and repeat dipping and frying with the shrimp and fish fillets. Sprinkle with salt, if desired, transfer the fish to a serving platter and serve immediately.
Cook’s Note: Tempura may be held in a 200 degree F oven for up to 30 minutes, though texture is compromised.
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Learn how to make tempura with Chef Mark from LearnToCook.com.. Check out more from Learn To Cook at http://learntocook.com/
TEMPURA RECIPE: http://learntocook.com/vegetables/how...
Total Time: 1 hr
Prep 25 min
Cook 35 min
Yield: 6 to 8 servings
Ingredients:
1 cup of AP flour
1 Tbsp cornstarch
1tsp salt
1 1/2 cups cold seltzer water
1 1/2 quarts vegetable oil
1 pound seasonal vegetables, cleaned and trimmed
1 pound of deveined shrimp, butterflied
Flour for dredging
Directions:
1. Whisk the flour and cornstarch, salt and seltzer water together in a medium bowl. Set aside.
2. Heat the vegetable oil in a 5-quart rondeaux over high heat until it reaches 375 degrees F on a deep-fry thermometer.
3. Once the temperature reaches 365 degrees F, dredge vegetables in flour and dip in tempura batter. Adjust the heat to maintain between 350 and 375 degrees F. Fry 6 to 8 pieces, at a time, until puffy and very light golden, about 1 to 2 minutes. Remove to a cooling rack lined with 3 layers of paper towels set over a half sheet pan. Sprinkle with salt, if desired. Put the fried vegetables on a serving platter and serve with the tempura seafood.
4. Whisk together the remaining halves of dry and liquid batter ingredients as above and repeat dipping and frying with the shrimp and fish fillets. Sprinkle with salt, if desired, transfer the fish to a serving platter and serve immediately.
Cook’s Note: Tempura may be held in a 200 degree F oven for up to 30 minutes, though texture is compromised.
STAY CONNECTED WITH US:
Facebook: Facebook: 111868668972489
Twitter: Twitter: learntocookcom
Google +:https://plus.google.com/u/0/112320848...
Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escof...
For more information about online culinary and pastry school visit: http://www.escoffieronline.com/
11 سال پیش
در تاریخ 1392/09/28 منتشر شده
است.
81,657
بـار بازدید شده