How to Make Tempura - 3 Different Types of Batter【English subtitles】 скачать в хорошем качестве

How to Make Tempura - 3 Different Types of Batter【English subtitles】

A sushi chef shows how to make 3 different types tempura using prawn and sand borer. (1) Tempura with light, crispy batter (2) Tempura with 'blooming' batter (3) Tempura with long-lasting crunchy batter ■Contents 0:00　How to nicely deep-fry tempura 0:11　Ingredients used in the video (prawn and sand borer) 0:25　Type of prawn suitable for tempura 1:08　Comparison between red prawn and black prawn 1:22　Preparation of prawn's tail 1:40　How to prevent prawn from curling up ('nosu') 2:32　Preparation of prawn's head 3:26　Preparation of sand borer ('sebiraki' filleting technique) 6:43　How to take away the moisture of sand borer before deep-frying 7:22　(1) How to make basic tempura with light batter 9:23　Tip 1 to nicely deep-fry tempura 10:25　Tip 2 to nicely deep-fry tempura 11:14　How to check the temperature of oil (180 degrees Celsius) 11:26　Tip to dip ingredients in batter 13:06　Sign to tell tempura is nicely deep-fried 15:02　How to dish up tempura 15:18　Finished basic tempura with light batter 15:24　(2) How to make tempura with 'blooming' batter 15:47　When the temperature of oil is too high 16:25　How to make batter 'bloom' 17:00　Comparison between light batter and 'blooming' batter 17:29　Finished tempura with 'blooming' batter 17:40　(3) How to make tempura with long-lasting crunchy batter 18:08　Ingredient to add in batter for long-lasting crunchiness 20:05　Finished tempura with long-lasting crunchy batter 20:16　Summary of tips for nicely deep-fried tempura #tempura #crispy #longlasting #prawn #sandborer #kisu