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Tue, Sep 16, 08 at 22:12
| 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? |
Follow-Up Postings:
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- Posted by claire_de_luna (My Page) on Wed, Sep 17, 08 at 16:24
| There is a posting at Chowhound that you might find illuminating. Typically when frying, I always use my cast iron wok, since I have can get the depth of oil I want without having to use so much. |
Here is a link that might be useful: Chowhound on Tempura batter
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