@@KitchenDraft well we managed to get some awhile ago. You see during the time I was asking this, we were out of power and we didn't have any ice on hand 😅
Neither of them 😂 I've never been told that I sound Scottish, this is new to me. I had people saying that I am Italian quite a few times. 100% Romania living in Jersey, Channel Islands. 🙂
Hi Sarah, the frying temp is 180C - 350F and when it comes to oil you will get 1000 answers. I used canola oil but traditionally (as far as I know) it should be sesame oil.
I have seen other flour like cake flour or something else they add but this recipe have simple ingredients which i already have at home so i hope it works for me
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.🙂
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.
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 🙏
@@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 .
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.
@@manuelmacalinao500 No it is not (well you are right in that starch is found in flour), starch is the name given to carbohydrates present in wheat flour and any other flour, gluten is the name given to protein in wheat flour, AP flour has about 11% protein content and Cake Flour has about 8% protein content, proteins form a bond when mixed together which is why you want low protein flour for cakes as you don't want gluten to form long chains. The reason you mix cornstarch into AP flour is to lower the total gluten % which makes for a crispier batter.
100g AP Flour
50g Corn Flour
Pinch of Salt
230 mL COLD Water
1 Egg
5 Ice Cubes
Thanks ！
Corn Flour = Cornstarch in the USA
You're a real one 💯💯@@yankeejade
Wow that is it...i always thought it was just some form of special flour. I can make this myself!
Yep, nothing complicated here, I hope it works well for you😁
God bless you my friend from scotland ❤
Love from Jersey. Thanks for watching
Sorry if this is a weird question but is it ok to make tempura even though we don't have cold water at the moment?
Hi, that would be a bit of a challenge. I would cool the water down first and then give it a try. I hope this helps. Do you have ice?
@@KitchenDraft well we managed to get some awhile ago. You see during the time I was asking this, we were out of power and we didn't have any ice on hand 😅
@@VIXXlight_VIXXComeBack I hope it goes according to plan. let me know
Is he italian or Scottish?
Neither of them 😂 I've never been told that I sound Scottish, this is new to me. I had people saying that I am Italian quite a few times. 100% Romania living in Jersey, Channel Islands. 🙂
What options could I use besides corn flour?
Unfortunately I don't know a better alternative
In the USA it is called “corn starch”
Rice flour
Best oil, and perfect temp??
Hi Sarah, the frying temp is 180C - 350F and when it comes to oil you will get 1000 answers. I used canola oil but traditionally (as far as I know) it should be sesame oil.
I have seen other flour like cake flour or something else they add but this recipe have simple ingredients which i already have at home so i hope it works for me
Try it, I am sure it will and let me know after that 🙂
Dont you use panko breadcrumbs?
Hi, thanks for watching. That would be a different process but you could use panko if you want.
Corn flour = corn starch, in the USA
Good to know, thanks 👍🏻
Seasonings optional?
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.🙂
Is there a long video? You explain very nicely
Sure there is th-cam.com/video/rmP36_BaDiE/w-d-xo.html
Thanks for watching and for the positive feedback 🙏
@@KitchenDraft thank you. Just watched it. BeSt tempura video I saw. you deserve way more followers. Great content
Thank you, see you around 😁
Quick and Cool 🧊 recipe, but best part of the video is the funny english accent 😂
The English accent is more of a Romanian one 😜 thanks for watching though, much appreciated 🙏🏻
The best video ever on tempura batter
Thank you, great to hear this🙏
I agree. I used corn starch though I couldn't find crorn flour. Used this for fish fillet and stays crispy for about 4hrs.
Hi, does the coldness determine how crispy it will come out?
I believe the ice helps, but obviously you need to get right the rest of the ingredients too.
This is real ❤❤❤❤❤❤❤❤
❤️
Hm
Good or bad?😂
@@KitchenDraft dunno til I try it
@rolandphillips6735 let me know what you think after you do. Thanks for watching 🙏
True tempura batter has no eggs
Well, it might not have, but I? know this recipe just works. Thanks for watching
making me hungry
Thanks for watching. Will you give this a try?
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.
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 🙏
@@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 .
@Firstname137 Sure, I totally get it. Appreciate the comments 😁
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.
Wrong flour, should have used cake flour only.
You are probably right, but it came out really well this way
Cake flour is just AP flour with less protein, you get the same effect by mixing corn starch (no protein) with plain flour.
@@novah589 starch is totally different from flour
@@manuelmacalinao500 No it is not (well you are right in that starch is found in flour), starch is the name given to carbohydrates present in wheat flour and any other flour, gluten is the name given to protein in wheat flour, AP flour has about 11% protein content and Cake Flour has about 8% protein content, proteins form a bond when mixed together which is why you want low protein flour for cakes as you don't want gluten to form long chains. The reason you mix cornstarch into AP flour is to lower the total gluten % which makes for a crispier batter.
i just eat that
how was it? 🙂
Wrong batter
It worked for me🙂
No butter in tempura butter 😊😊😊
No if you want it to stay crispy 😂 Thanks for watching
i just eat that
I hope it was cooked 👀