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Tempura

A

abc

Diamond Member
i've used the HIME brand before, and another one, but this Showa one, made in Japan and all, has got pics but the instructions are in Japanese only.

Looks like one pic says 160cc of some clear liquid - looks like water..


another pic shows 100g of another liquide, white, milk?

next pic shows a yellow batter already...

so it's water, (iced I dont know) mixed with either milk or some solution with the white tempura powder...

and then combine all...


Strange if it's milk, and strange there are no pics showing when to incorporate the tempura powder...

What I've used in the past is iced cold water and stirred in the tempura powder only until incorporating.. so it's lumpy.

I've also seen adding an egg...

anyone with Tempura experience, Showa even?

 
Originally posted by: abc
i've used the HIME brand before, and another one, but this Showa one, made in Japan and all, has got pics but the instructions are in Japanese only.

Looks like one pic says 160cc of some clear liquid - looks like water..


another pic shows 100g of another liquide, white, milk?

next pic shows a yellow batter already...

so it's water, (iced I dont know) mixed with either milk or some solution with the white tempura powder...

and then combine all...


Strange if it's milk, and strange there are no pics showing when to incorporate the tempura powder...

What I've used in the past is iced cold water and stirred in the tempura powder only until incorporating.. so it's lumpy.

I've also seen adding an egg...

anyone with Tempura experience, Showa even?
Click to expand...

where art thou pics?
 
what u need is flour and beaten egg

dash whatever u want to fry with flour, then dip in egg, then dip in tempura powder

then deep fry

mmmm

 
Originally posted by: TechnoKid
Originally posted by: abc
i've used the HIME brand before, and another one, but this Showa one, made in Japan and all, has got pics but the instructions are in Japanese only.

Looks like one pic says 160cc of some clear liquid - looks like water..


another pic shows 100g of another liquide, white, milk?

next pic shows a yellow batter already...

so it's water, (iced I dont know) mixed with either milk or some solution with the white tempura powder...

and then combine all...


Strange if it's milk, and strange there are no pics showing when to incorporate the tempura powder...

What I've used in the past is iced cold water and stirred in the tempura powder only until incorporating.. so it's lumpy.

I've also seen adding an egg...

anyone with Tempura experience, Showa even?
Click to expand...

where art thou pics?
Click to expand...

pics are on the back of the bag... u mean posting it? I could snap shot it, but i don't have a place to post it up and make a link to it on this thread....
 
lol, thanks... i thought about that, and your link makes int real conveneint for me to sign up...
 
Post a better quality pic and I can tell you, I think the white stuff is the powder...

I don't think it says anything about an egg...
 
pic1: for every 100g of tempura powder, 160cc of water

pic2:add water, whip until creamy *note: no need for eggs

pic3😱il temp 160-180C. don't add more tempura than what will cover 50% of the oil's surface area

pic4😱nce the batter hardens and the bubbling starts to calm down it is done.

damn i'm hungry, want shrimp tempura!
 
cool... wish i can read Japanese, I'm so jealous. Thank you.

Now, I'll have to figure out how much is 100g and 160cc.


Kami, it does not make any mention about water being cold/icy?

 
Originally posted by: abc
cool... wish i can read Japanese, I'm so jealous. Thank you.

Now, I'll have to figure out how much is 100g and 160cc.


Kami, it does not make any mention about water being cold/icy?
Click to expand...

none at all

and it's the first time I've heard about the ice part. My mother/grandmother always just uses water from the tap.
 
Originally posted by: kami333
Originally posted by: abc
cool... wish i can read Japanese, I'm so jealous. Thank you.

Now, I'll have to figure out how much is 100g and 160cc.


Kami, it does not make any mention about water being cold/icy?
Click to expand...

none at all

and it's the first time I've heard about the ice part. My mother/grandmother always just uses water from the tap.
Click to expand...

http://www.onlineconversion.com/cooking_volume.htm

looks like an awesome conversion site....

really, never heard of icy water? i've heard it, or read of it at one time or another... maybe i'll try both ways....
 
note to self: 100 grams powder = 3.5273962 ounce

3.5273962 ounce [US, liquid] strange, converts to liquid = 7.0547924 Tablespoon [US]


160 cubic centimeter water = 5.4102436 ounce [US, liquid]

or

5.4102436 ounce [US, liquid] = 10.8204872 Tablespoon [US]


looks like ratio is 7Tablespoons dry to 11Tablespoons wet.
 
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