FOOD i learned a lesson cooking with tempura batter tonight.

[TheRightToRemainSilent]

lower each piece of shrimp into the oil individually.

using a basket = loss of coating because it fucking sticks to the basket

it looked like hell, but the coating that stayed on was delicious...i'll do better next time

 

[MassiveGas]

Cool

 

[eric5678]

Tell the truth...did you stand at the counter and pick pieces of clumped batter out of the basket?

 

[TheRightToRemainSilent]

Tell the truth...did you stand at the counter and pick pieces of batter out of the basket?

negative.

i ran a sink full of hot soapy water and let the basket soak for awhile then scrubbed the fuck out of it

when i say it was stuck on there, bro it wasnt picking off

 

[TheRightToRemainSilent]

putting old bay and cayenne powder in the batter is DEFINITELY the strat though

 

[victor77]

Pics arent loading

 

[TheRightToRemainSilent]

Pics arent loading

i don't document failures.

only success

 

[Normie]

i don't document failures.

only success

That's why your parents don't have any pictures of you?

 

[Normie]

Sorry that was harsh.

 

[TheRightToRemainSilent]

Sorry that was harsh.

and also irrelevant, but it's cool

 

[victor77]

i don't document failures.

only success

Yet you post about your life on here.

 

[TheRightToRemainSilent]

Yet you post about your life on here.

respect the FOOD TAG

 

[mollywhop]

Bruh

 

[mollywhop]

How thick was this alleged tempura batter

 

[Miesha Taint]

deets on the batter so I can tell you it's all wrong

 

[mollywhop]

deets on the batter so I can tell you it's all wrong

Great minds

 

[victor77]

respect the FOOD TAG

My bad.

 

[TheRightToRemainSilent]

How thick was this alleged tempura batter

THICCC

it was boxed tempura mix (im not a masterchef jr.) it was my first time trying it....and i used ice cold water as directed and precise amounts

i'll try it again without the basket and then we'll know if it was me or the batter that caused this whole foul up

 

[Miesha Taint]

THICCC

it was boxed tempura, as it was my first time trying it....and i used ice cold water as directed and precise amounts

i'll try it again without the basket and then we'll know if it was me or the batter that caused this whole foul up

use seltzer instead of water next time

thank me later

 

[mollywhop]

THICCC

it was boxed tempura mix (im not a masterchef jr.) it was my first time trying it....and i used ice cold water as directed and precise amounts

i'll try it again without the basket and then we'll know if it was me or the batter that caused this whole foul up

Lort have mercy @Miesha Taint i can’t do it this is all yours

 

[TheRightToRemainSilent]

i ain't mad..

it was a learning process and the shrimp was still good.

just gotta get the batter to stick better.

 

[Miesha Taint]

Lort have mercy @Miesha Taint i can’t do it this is all yours

I was tempted to give up at boxed

baby steps tho

 

[TheRightToRemainSilent]

I was tempted to give up at boxed

baby steps tho

thats why i bought it. i wanted to try something different.

 

[Miesha Taint]

thats why i bought it. i wanted to try something different.

coat the shrimp in flour or corn starch before dipping it in the batter if it's not sticking

also your batter is probably too runny idc what the box says

also all the flavor should be in the dipping sauce, no need to add spices to the batter but that's nitpicking

 

[Miesha Taint]

this is not a difficult recipe, try not to use the box next time

seltzer and batter thickness really are the key

glhf

Tempura Vegetables and/or Shrimp Recipe | The Food Lab

Good tempura should be pale blond with an extraordinarily lacy, light, and crisp coating. To achieve this takes just a little more care than other types of batter.

www.seriouseats.com