| You ever wonder how they get those sushi rolls so crispy sometimes? Well.. of course you don't. They make it in front of you most of the time, and you know they're deep fried. Lots of things are deep fried like that. Some, however, have to be dressed up before taking the plunge. Just like the Colonel's 11 herbs and spices (basically lots of flour and celery salt if you want to be realistic.) Tempura 1 cup flour (Preferred: Rice flour) 1 tsp. baking powder 1 cup chilled water 1 egg yolk 1/2 tsp. salt Sift dry ingredients together and set aside. Mix the egg and water in a bowl. Add in the dry ingredients. Mix lightly until almost combined. The batter will be lumpy. When coating, don't use a heavy layer of tempura. Not only is it a waste to do so but basically you're going to be eating alot of fried flour with a side of food. Unless you're into that sort of stuff... Finally a review: Remember, different oils have different smoke temperatures. Vegetable oil can be heated to a higher temperature than olive oil, and so on with every other combination of oils. ***DREDGING*** Dredging is coating a food made for frying in a dry ingredient first before a batter. It has quite a benefits. First, it makes up a little barrier between the batter and food, causing the food not to burn or overcook. Secondly, it helps out in keeping the batter on the food. Another use for dredging is keeping the seasoning on the food and not washed away by the oil. It's always a good idea to do so when using a batter. ***EGG WASH*** Egg wash is used for lots of things. Primarily in baking, it's used to prevent breads and other pastries from browning. In frying (which we'll utilize in this time) it acts as a sort of coating of glue to keep the breading on while cooking. ***PANKO*** You know what it is... Break down the word: PAN (bread) -KO (crumb... I think? Ah, just wiki the thing. I just did.) Anyway, it's basically Japanese breading for deep frying. It's made by baking bread with electric currents, yielding breads without crust and a crispier texture. Now, for a list of things I suggest you tempura. Candy bars: Dredge in flour, dip in tempura, dredge in panko, fry just until crispy. The cooked tempura does form an outer layer, but chocolate can seep through if left in too long. Ice cream: Dredge in flour, dip in tempura, fry in oil for about 8-10 seconds, until the tempura is starting to brown. Same thing with candy bars, only ice cream melts even faster. You want something hot and crispy on the outside, yet chilly and creamy on the inside. Top with whipped cream, chocolate sauce, shaved chocolate, and a cherry. Various vegetables: Drudge in flour, dip in tempura, and fry until lightly browned. When tossing them in, make sure you don't splash yourself with oil. Use a light backhand technique, like lightly flicking your wrist, dropping the food at an angle going away from you. If you'd like, wrap your ice cream in a thin layer of pastry or dough before drudging and tempura. Seafoods (shrimp, scallop, fish fillet) : Egg wash, drudge in flour, dip in tempura, fry until cooked. Shrimps and scallops don't take very long to cook. Fish may be a little tricky at times depending on your cut. Usually when they aren't as transparent anymore. Usually around at least 5 minutes. With popcorn chicken, drudge in panko before frying. A little crisp never hurt anything. Serve with fried rice and Japanese white sauce. Chicken: Egg wash, drudge in flour, dip in tempura, drudge in panko, fry until done. Chicken takes a little longer to finish cooking. If doing cut up chicken pieces, take one of your big pieces out and cut it in the thickest spot. If it's cooked that means you're done. It can be a little over done, but not to the point where it's a piece of leather. Pretty sure you can do lots more. Go experiment on some things, you might be suprised. But don't go overboard. Sure it may enhance the flavor, but you're also turning something like a donut or candy from not so healthy to not so healthIER. |
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