It was, though the majority wasn't really tempura, because I decided I didn't want to wait and dumped the chicken and the then the batter into the pan. The scrambled egg all fell off when I put in on the rack to drain, which was good. The first batch which actually was tempura was very tasty, and the second which was tempura-like but a little burnt was also very good. And sauteed chicken is good too. But tempura is better.
Normally, yes. Last time, and this time, I basically sauteed it. It comes out very well so long as I'm patient and do it right. There was enough oil in the pan for the first batch that it was splattering a little, but it was maybe 1/4" deep. I don't like using that much oil, splattering oil all over my stove, or burning my arm with hot oil droplets. But they came out very well. I used less for the second batch, which burned more and crisped less. I dumped everything in for the third batch because I didn't have the patience to do it properly, with probably more oil than the second but a little less than the first.
Do you have to freeze anything first, or chill the batter, or just have a stiff enough batter to maintain structural integrity in oil (while sticking to meat/veg)? Tempura would be a delicious, if time-consuming, project for me to learn...
When I take my time and do it right, I still don't use enough oil to worry about structural integrity. My batter is egg whites (beaten to soft peaks), corn starch, and seasoning, as described in AB's "I'm Just Here for the Food".
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reldnahkram
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Date: 2008-10-02 03:54 am (UTC)Sounds yummy though.
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