Name: Carbonated Tempura Batter Recipe
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 4
Cuisine: Molecular Gastronomy
Ingredients: 300g Water; 100g Vodka (or neutral 45% alcohol); 125g Plain Flour; 2.5g Easy Whip; A good pinch of salt; Stainless Steel Cream Whipper

Comment réaliser des pâtes incroyablement légères et croustillantes en les gazéifiant dans un fouet à crème ISI. Il s’agit d’une technique très utile et polyvalente pour préparer de délicieux aliments frits et panés, et elle est très simple et offre également beaucoup de marge de créativité et d’adaptation.

Carbonated Tempura Batter Recipe

Rated 5.0 stars by 1 users

Cuisine

Molecular Gastronomy

Servings

Prep Time

2 hours

Cook Time

10 minutes

How to make incredibly light, crisp batters by carbonating them in an ISI cream whipper.

Author:

Eddie Shepherd

Image of Carbonated Tempura Batter Recipe

Ingredients

300g Water
100g Vodka (or neutral 45% alcohol)
125g Plain Flour
2.5g Easy Whip
A good pinch of salt

Equipment

Stainless Steel Cream Whipper

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Directions

Place all ingredients in a blender and blend well
Strain the batter mixture through a fine sieve.
Pour the batter into a cream whipper and charge with CO2.
Chill the whipper in the fridge, ideally for at least two hours.

To use

Spray some of the carbonated batter into a container. Dip the items to be fried into the batter then drop them into a fryer at 190°C and cook for for your desired time / until crispy.
Remove the cooked items from the fryer and drain off any excess oil on paper towel.
Serve these immediately while hot.

Recipe Video

Déposé: Easy Whip, Molecular Gastronomy, Special Ingredients Recipes

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Carbonated Tempura Batter Recipe

Category

Cuisine

Servings

Prep Time

Cook Time

Ingredients

Ingredients

Equipment

Directions

To use

Recipe Video

Revenir à la page des recettes modernes

Dernières recettes

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