tempura

[wargarden Profile]

Does any one do tempura if so what vegetables, seafood, mushroom, meats do you cook this way?

[Amyw Profile]

Aubergine and courgette tempura are my favourites . As they have a similar texture, I love the contrast with the tempura batter

[Alexandria Profile]

Tempura:

Jumbo sized prawns ..

An extraordinarily large deep red prawn called a Crevette in English which are called
Carabiñeros in Spanish and these are caught wild during late Autumn and Christmas time.

Squid.

Eel.

Fresh Anchovies ..

Courgette ( Zucchine ) ..

Aubergine ..

Carrots ..

[Pampy Profile]

Cauliflower and courgette for me.

[Joanbunting Profile]

Courgette flowers, baby aubergines, prawns, squid rings are the most frequent.

[jeral Profile]

I'll add chopped bell pepper slices and very small (or halved lengthwise) broccoli florets.

Mushrooms contain and exude a lot of water so aren't really suitable for tempura IMO. Meat or flaky fish strips also exude juices so tend to need a more encapsulating batter which takes long enough to cook so that the meat/fish is adequately cooked also.

The trick (as explained above I hope) is to cut things to a size that will cook in the same time as the light tempura coating will.

If I can ignore batter altogether, deep fried finely shredded dark cabbage leaves make "crispy seaweed" (if you're familiar with that). Whole sage leaves are popular too. I personally like deep fried orange/mandarin/satsuma skin squares, minus pithy lining, but beware it can taint the oil.

What have you tried so far wargarden?

[Binky Profile]

We have never cooked tempura ourselves, but this thread has reminded me of a visit to Japan, where we spent several days in Kyoto.

Old Kyoto has narrow streets lined with wooden buildings, no street lights apart from lanterns. It's very atmospheric. We found ourselves in a tempura restaurant and sat at the counter.

With a bit of pointing and smiling, we ordered some vegetables and prawns. My goodness me, such a tedious process as the hostess cooked each piece separately and also served other customers. I think we had six bits each, spread out over 30 mins.

We left hungry and poorer as (from memory) each piece of food was about £2.


https://www.japan-guide.com/e/e3963.html

[wargarden Profile]

jeral i find you post slightly funny since one things i tempura most
is mushrooms usually sliced Portobello mushrooms.

I've also tempura whole eggs.
take two uncooked large egg in shell put in small freezer bag.
once frozen peel shell off or put under tap minute help get shell off. dry the frozen shelled
eggs. Dust with corn starch, dip into tempura batter.
fry 6 minute at oil temperature 320F/160C

I have also tempura meat and fish.
different ingredients require slightly different oil temperatures.

[Lusciouslush Profile]

I like carrot batons in tempura plus broccoli/cauli etc. but I love squid rings & tentacles adding ground schezwan peppers to the mix.

Bad experience tho' the last time I had them in a resto - they looked lovely & the tempura was very good, but when I bit into them the squid had not been properly prepared & had a layer of 'skin' that had not been taken off - it was like biting into a condom.........(I imagine!)

[Pampy Profile]

If trying to freeze eggs in their shells, take note of this https://www.thespruceeats.com/what-to-d ... gs-3016570

[wargarden Profile]

Pampy that info is out of date. both USDA and UK food service says salmonella a limited problem if proper sanitary
measures are taken,

[Pampy Profile]

The article is dated 27 June 2019 - are you saying it's incorrect?

[wargarden Profile]

when it comes food inspection and safety government source are what matters. the magazine provides no source
that prove it point.

[Suffs Profile]

when it comes food inspection and safety government source are what matters. the magazine provides no source
that prove it point.

Yes it does ... it quotes the US Department of Agriculture here https://www.fsis.usda.gov/wps/portal/fs ... zo41c!/#18

and via other links throughout the article https://www.thespruceeats.com/what-is-s ... ing-995395

[miss mouse Profile]

It is the salmonella rampant in US eggs, well known I would have thought and thanks to the factory farming methods. The eggs are washed in chlorine which destroys the shell's natural protective later. As we know from chlorine washed chicken it doesn't work, clean bacteria are the end product.

[Pampy Profile]

Suffs and Miss Mouse

[Renee Profile]

Yes, it is now considered safe even for elderly people to eat lightly cooked eggs. Problems can arise with cracks in eggs which allow harmful pathogens from the surface of the shell to get inside.

I do enjoy these discussions, but must get something done now!

[wargarden Profile]

miss mouse USA chicken has lower count of harmful bacteria then the UK.

[Suffs Profile]

Yes, it is now considered safe even for elderly people to eat lightly cooked eggs. Problems can arise with cracks in eggs which allow harmful pathogens from the surface of the shell to get inside.

That’s certainly the case here in the UK https://www.theguardian.com/lifeandstyl ... d-watchdog ....... but not in the USA https://www.homemade-dessert-recipes.co ... nella.html

[miss mouse Profile]

Believe that if you will warden. It is not true but whatever, if that makes you happy who am I to spoil your delusions.