Best tempura preparation?
I haven't even attempted tempura in, well, maybe 15 years. The few times I did, I made something that tasted good, but it really wasn't tempura. Not lacy, not right. I've read threads on the Cooking Forum, but I'm curious about whether anyone over here has any pearls. Is there a best pan to use? Do you use a deep fryer? If so, which one? Is 370 truly the ideal temp.? Recommendations?