Carbonated tempura batter in a siphon
Make a light, crisp batter by carbonating it in a siphon. A versatile technique for battered fried foods, with many possible variations.
Carbonated tempura batter in a siphon
Eddie Shepherd
4
2 hours
10 minutes
Molecular Gastronomy
Molecular Gastronomy
Make a light, crisp batter by carbonating it in a siphon. A versatile technique for battered fried foods, with many possible variations.
Ingredients
Ingredients
- 300g Water
- 100g Vodka (or neutral 45% alcohol)
- 125g Plain Flour
- 2.5g Easy Whip
- A good pinch of salt
Equipment
Directions
Blend all the ingredients thoroughly.
Pass the batter through a fine sieve.
Pour into the whipper and charge with CO₂ only if the model is compatible, following the manufacturer's instructions.
Refrigerate to chill, preferably for at least 2 hours.
To use
Dispense some batter into a container. Dip the foods to be fried, then transfer them to oil at 190°C. Cook for the time required for the food, until the surface is crisp.
Remove and drain excess oil on food-safe absorbent paper.
Serve immediately, piping hot.