How to make tempura batter at home

Рет қаралды 112,658

Kitchen Draft

Жыл бұрын

Пікірлер: 33

@ryan6daysaweek 5 ай бұрын

100g AP Flour 50g Corn Flour Pinch of Salt 230 mL COLD Water 1 Egg 5 Ice Cubes

@PapaEnoch052 7 ай бұрын

Wow that is it...i always thought it was just some form of special flour. I can make this myself!

@KitchenDraft 7 ай бұрын

Yep, nothing complicated here, I hope it works well for you😁

@ramzeneger 9 ай бұрын

The best video ever on tempura batter

@KitchenDraft 9 ай бұрын

Thank you, great to hear this🙏

@ratbeau400 3 ай бұрын

I agree. I used corn starch though I couldn't find crorn flour. Used this for fish fillet and stays crispy for about 4hrs.

@cksyedsadath7957 8 ай бұрын

This is real ❤❤❤❤❤❤❤❤

@KitchenDraft 8 ай бұрын

❤️

@soaeqs 9 ай бұрын

making me hungry

@KitchenDraft 9 ай бұрын

Thanks for watching. Will you give this a try?

@IScreenshotNFTs 8 ай бұрын

Dont you use panko breadcrumbs?

@KitchenDraft 8 ай бұрын

Hi, thanks for watching. That would be a different process but you could use panko if you want.

@shmwmlam3953 9 ай бұрын

Is there a long video? You explain very nicely

@KitchenDraft 9 ай бұрын

Sure there is kzfaq.info/get/bejne/qNOAZpmQp8eomXk.html Thanks for watching and for the positive feedback 🙏

@shmwmlam3953 9 ай бұрын

@@KitchenDraft thank you. Just watched it. BeSt tempura video I saw. you deserve way more followers. Great content

@KitchenDraft 9 ай бұрын

Thank you, see you around 😁

@Firstname137 7 ай бұрын

No do not mix it that much, you want some clumps! Put an ice bowl under the container you're using for the batter and flour whatever you're gonna make before yoy put it in the batter so it sticks better.

@KitchenDraft 7 ай бұрын

Thanks for the tips. To be honest I don't really like it with lumps much, but you are right that is a great option for those who like it. Thank for watching 🙏

@Firstname137 7 ай бұрын

@@KitchenDraft Thats understandable. But by overmixing it makes the batter less light and a bit less cripsy, more prone to absorbing oil and making it soggy. Im not judging, to each their own .

@KitchenDraft 7 ай бұрын

@Firstname137 Sure, I totally get it. Appreciate the comments 😁

@thelmadelin1077 3 ай бұрын

We do different from our restaurant. I worked in the Japanese restaurant. We don’t put egg in our batter. And we used ice cold water for our batter and put a big bowl with ice at the bottom of our bowl with batter. We used egg if we make a Cameron rebosado. That’s where we put egg and mix it with batter. But I’m impressed on how you make your own batter.

@lyrexices9965 9 ай бұрын

Seasonings optional?

@KitchenDraft 9 ай бұрын

Up to you really, salt will do the job because most of the time you would marinate or season the meat or fish prior to frying, but there is no right or wrong.🙂