Recette de pâte à tempura gazéifiée (technique du fouet à crème)
Comment réaliser des pâtes incroyablement légères et croustillantes en les gazéifiant dans un siphon à crème ISI. C'est une technique très utile et polyvalente pour préparer de délicieux plats frits en pâte, très simple et offrant une grande liberté de créativité et d'adaptation.
Carbonated Tempura Batter Recipe
Eddie Shepherd
4
2 hours
10 minutes
Molecular Gastronomy
Molecular Gastronomy
How to make incredibly light, crisp batters by carbonating them in an ISI cream whipper.
Ingredienti
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300g Water
100g Vodka (or neutral 45% alcohol)
125g Plain Flour
2.5g Easy Whip
A good pinch of salt
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Stainless Steel Cream Whipper
Indicazioni
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.
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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.