"Bob Myers" > ha scritto nel messaggio
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> "Pandora" > wrote in message
> ...
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>> I know that to make a very light original tempura dough, you must put
> inside
>> the eggs white lightly beaten.
>
> Hi, Pandora -
>
> I've never tried it with just the whites, although I can certainly
> see how that would give you a light batter - the recipe I
> always use for tempura is from Shizuo Tsuji's "Japanese
> Cooking: A Simple Art" (a book I can't possibly recommend
> too highly, by the way - excellent on all manner of authentic
> Japanese recipes and techniques), and is just:
>
> 2 cups flour
> 2 egg yoks
> 2 cups ice water

I don't know why they use the egg yolks. I use egg yolks (and sometime
yeast) when I want to do a very dense and covering dough (for example when
you fry fruit, such as bananas or cherries).
Perhaps I have the recipe of Italian tempura ...))
>
> A couple of things about traditional tempura batter - first,
> it is never mixed well; you just fold the ingredients together
> loosely, and that's it. It SHOULD be lumpy. (Make it with
> chopsticks - they're lousy mixing tools, and therefore
> just what you want!) Making the batter with ice water, and
> keeping the batter cold (in tempura restaurants in Japan, the
> batter is often kept in a bowl which is then itself in a larger bowl
> of ice water) is the other important traditional bit.

Yes I knew this thing of icing water: it is used to avoid that oil become
cold!

Also,
> tempura batter is never made in advance; ideally, you mix it
> up JUST before dipping the ingredients and frying them. A
> Japanese tempura chef will keep mixing up fresh batches of
> batter, a little bit at a time, as needed throughout the evening.

I didn't know this. Why?
>
> Also, all ingredients need to be completely dry, and dredged
> very lightly in flour before being dipped into the batter.

I didn't know this thing of flour . It's a japanese tip. I imagine.
I want to try next time. Thank you for this recipe.
pandora
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> Bob M.
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>