"Versy Tyle" > wrote:
> Sorry if it's a FAQ, but how do you get tempura batter to be crisp, and
> not like an omlette hanging off your chunks of pork? I had believed it
> was, possibly, the way I stored the morcels before serving; but spacing
> them all apart on a grill at moderate heat, is something that one would
> think would dry them out - but still I feel it's too soggy; it seems that
> way the moment I take them out of the (very hot) fat.
> Thanks,
>
Versy, four questions:

How do you make your tempura batter? Do you pre-cook and drain the pork
chunks? Do you dredge them lightly in flour before dipping them in the
batter? What kind of oil do you fry them in?

Also, when I do tempura, I dip the shrimp or mushrooms one at a time in the
batter and immediately put them in the hot oil two or three at a time. I
drain them on paper towels, but a rack should be fine. While they're
draining, I put in the next batch. While they're frying, I bring the last
batch out to the table. I serve them hot and don't store them. It cuts into
socializing time, but the result is much more attractive. The alternative
is to hire a chef or three. ;~)

--
Nick, Happy Thanksgiving!

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