When making tempura batter does there have to actually be ice in the water?!
Or just really really cold water!? I mean water from the tap isn't that cold but exactly how cold must the water be!?Www@FoodAQ@Com
Answers:
Actually the colder the water the crisper and lighter the batter will be!. What I have done in the past in the restaurant is I take ice and tap water and let it set before you put it together!. Then strain the ice out and mix my batter up!. After I make my batter I get another bowl and put ice and water into it and set the bowl with my batter in to the top of the other bowl so it sets on top of the ice and water to keep the batter good and cold!.Www@FoodAQ@Com
You want it to be really cold, but you don't want ice in it!. I fill a cup with ice, add tap water, let it set for a minute and then pour the water into a measuring cup!.
The Culinary Institute of America has in interesting article about tempura, including why you need to use icy cold water:
http://www!.ciachef!.edu/admissions/news/n!.!.!.Www@FoodAQ@Com
The Culinary Institute of America has in interesting article about tempura, including why you need to use icy cold water:
http://www!.ciachef!.edu/admissions/news/n!.!.!.Www@FoodAQ@Com
I personally have always used ice, but I've seen it done several different ways also, so I guess it just depends on how you like your batter!. The slowly melting ice makes the batter lighter and crisper, in my opinion, but I'm sure there are many different cooks and Chef's who do it their own way!. Hope this help you today!Www@FoodAQ@Com
it really does need to be "ice" cold so yes you pretty much have to have ice in the water (but not the batter if that wasn't obvious)!.Www@FoodAQ@Com
Whoever said that you need really cold water in your tempura batter!? It is not necessary!.Www@FoodAQ@Com