How To Make Tempura

[@manwe_sulimo]

Oh my god man! This is one of the most scientific cooking shows I’ve seen. I’m loving what you explain how what the different ingredients are doing, how they interact with one another and how they come together. Keep it up!

[@edouardballadur4125]

Gotta say I love the normal kitchen , nothing extra fancy, just a everyday kitchen , it makes it feel way more familiar to me and I love it !

[@rinwang2602]

love your videos! I always learn a lot!

[@Non.Nobis.Domine]

Excellent work, cheers.

[@Red_Belly]

2:15 you can tell he smoked that shot by his reaction 😂

[@x-75hurricane65]

This bloke talks an awful lot but by gum, I've learnt sooo much from him....and his recipes are bloody awesome!

[@sunshineflyer]

They are! I’ve used techniques he’s taught us for other recipes I’ve been putting together. Really expert!

[@Sylian]

What about using sparkling water? will that make the batter more airy?

[@w2kitchen]

Definitely! The carbonation also gently inhibits gluten developments. It's a wonderful idea.

[@williebob100]

Good video, could you use rice flour or tapioca flour instead of the potato starch, thank you.

[@w2kitchen]

Absolutely! Both flours have properties that help create a light, crispy texture, similar to what potato starch achieves. Rice flour results in a delicate, crackly texture that feels slightly lighter than potato starch, while tapioca flour creates a crisp yet slightly chewy finish. Because tapioca flour is more elastic than potato or rice flour, the texture may become a bit softer and chewier as it cools.

[@l.l.2463]

I feel like I just had a science lesson. :) What about dipping sauce? The ones I've had in restaurants have a very mild and subtle flavor. I appreciate this because it doesn't overpower the tempura. But I have no clue how to replicate it at home.

[@w2kitchen]

The sauce is made from dashi, soy sauce, and mirin in roughly a 4:1:1 ratio. For extra depth, I’d heat it in a saucepan, starting with the mirin (to concentrate its sweetness a bit), then adding the soy sauce and finally the dashi. Serve with plenty of grated daikon (or substitute with turnip or radish) and a hint of grated ginger. Besides enhancing the flavours, they help the sauce cling to the tempura.

[@l.l.2463]

@@w2kitchen Ooooh -- Thanks so much! Even I can remember that. :)

[@sunshineflyer]

@@l.l.2463- that was exactly my response - ooooo!

[@PotatoSho_]

Is the switch to a gas stove just happenstance, or do you prefer gas to make tempura?

[@w2kitchen]

My countertop induction burner actually broke midway through filming my beef and broccoli video-even caused a power cut! 😂 For filming, I now prefer gas since it’s quieter.

[@hilly971]

Those prawns are baby lobsters :D

[@sunshineflyer]

First! (Do people say first anymore?)

[@chubby_deity3143]

Frying stuff always scare me, the temp needs to be so accurate.

[@REMY.C.]

1 to 1 by weight because you have different densities. Thanks for not using volumes and stones and feet 😂

[@gettem6341]

if youre making tempura batter without an egg, you could have just NOT had the egg there, no reason to bring it then throw it away XD

[@w2kitchen]

You’re absolutely right. I thought I needed to provide at least some visual entertainment since I was talking for six minutes straight in a seven-minute cooking video. 😂

[@l.l.2463]

Actually, I have a poor memory. That will now stick in my mind in a way it wouldn't have otherwise. I deeply appreciate the sacrifice of an egg for my benefit and entertainment. :)

[@londonfan1019]

😂😂😂😂