Tempura

Tempura anyone?

Crunchy, warm, moist, salty – tempura has all of these features. No wonder we love tempura in America. It just occurred to me that it might be a great way to get finicky kids to try vegetables – tempura vegetables are extremely tasty, especially broccoli.

So what is tempura? In short, battered and deep fried food. Typically made with wheat flour, it can be made gluten free, such as we did in our lab class. You also need a substance to give the flour lightness. This is usually accomplished with beer, bubbly water, or baking powder. These substances create gas in the dough which creates air pockets that give the resulting batter a light feel.

To make tempura batter, just combine equal parts flour and beer/sparkling water. Also add a couple of tablespoons of a thickening powder such as arrowroot or kuzu (cornstarch could be used, but it’s often genetically modified).

Below: Non alcoholic beer was used, so we couldn’t be tempted. 🙂

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You can tempura almost anything, but vegetables are terrific. You want your pieces to be cut thinly without being flimsy. You don’t want the vegetable to be overwhelmed by Continue reading

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