I've probably only made tempura 10 times in my life, with fairly inconsistent results. often it has been heavier than the best restaurant versions I've had. There seem to be many variables involved:
Which of these factors (and any others I've forgotten) are most important to getting a thin, light, non-greasy tempura shell?
Type of flour: rice Liquid: soda (seltzer) water
Mix as little as possible. Lumps are okay. Dip quickly, drop into 350 veg/soy oil.
In addition to what Roux suggests, I find it helps to keep the batter really cold while you're mixing and using it. I tend to keep the bowl of batter in a bowl of ice water while I'm using it.
avenues of investigation: There are a great many different types of goat cheese available; I used the standard soft/unripened type, but there are also goat cheese "spreads" that are probably less rich. Perhaps the recipe was actually referring to one of these? I used ordinary (14%) sour cream; perhaps the fat content was too high and the recipe intended for light or even fat-free sour cream? I had... the blade. The recipe actually says to use a blender or food processor but I assumed that a blender would be better. Should I have used a food processor instead, or maybe even a stick blender? Would any
What's the theory on using water vs oil for chicken marinades? I ask because of this recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1731460 After multiplying the recipe by a lot, it makes a good marinade, but almost all of the other marinades I've seen online involve oil. Why does this one use water? (In case the link goes bad, the recipe is: 1 Tbsp Honey 1 Tsp Yellow Mustard 1 Tsp Sriracha 1 Tbsp Water)
Buttermilk is one of those pantry items that I buy for a specific recipe, then don't know what to do with the leftovers (and I think this is not uncommon). In my question about buttermilk in soda bread, the topic of alternate uses came up in the comments. I'd like to make a list of these uses. Here's what I have so far: pancakes (instead of milk or yogourt) quick breads, scones (instead of milk) cakes mashed potatoes (instead of milk) low-fat muffins (replacement for oil) (Note: This should be a community wiki item, rather than a question, but I'm not sure how to flag that.)
and don't know how much time I'll have messing around with the mass on the stove to get the exact sweetness right. I also could use raspberry oil (when I've made the peppermint version I left both oil... teaspoon salt 1/2 cup warm water 2 teaspoons vanilla extract 3 or 4 drops peppermint oil (optional) 2 or 3 drops red liquid food color (optional) (Source) I would like to convert...I have the following peppermint marshmallow recipe that I know works well: 1/2 cup confectioners' sugar, plus more for dusting the marshmallows' surface and the work surface 1/2 cup plus 2
) is any flavorless oil with a decent smoke point. It may be soy, corn, or a blend, but you can use peanut (groundnut (UK)), canola (rapeseed (UK)), or extra light (not extra virgin) olive oil. oats (US... that Canada may be difficult to classify, as some regions (especially near the southern border) use US terms, while others may use UK terms. It's a community wiki, so feel free to edit and clarify or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary. If you're not sure what a term means, ask it as a new question and tag
I have heard a few suggestions for reducing gas (flatulence) from eating beans, including: Kombu (seaweed) Draining the beans after boiling Any other thoughts? How effective either of these.
I bought fresh ground peanut butter, and it's great and all, and I really like it for peanut sauces, but I really just want a peanut butter and jelly sandwich and this stuff just isn't right for that. What additives should I mix in to get a more classic PB&J peanut butter from fresh ground, raw peanut butter? I am sure I will need to adjust on the fly, but what kind of oil should I add? Sugar? Salt? What equipment should I use to mix?
. I tried just whisking the lot, but it refused to recombine, so I poured off the oil. The remaining substance (with a little oil) whisked fine when reheated slightly, so I added the butter and vanilla...I was making a butterscotch pie for the weekend, by following a recipe from the net. The ingredient list was 1 cup dark brown sugar 1/4 cup cornstarch 1/4 teaspoon salt 4 cups half-and-half cream -- (used UK double cream) 5 egg yolks , seperated slightly beaten save whites for Meringue 1/4 cup butter , sliced up 2 teaspoons vanilla extract I followed the instructions (I
I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. But, I really don't know what its called. I'm curious because I'd like to look up similar recipes to get ideas on how to tweak it. We've always called it "goulash", but it doesn't look like the goulashes I've seen on the net. (Sorry about my terrible recipes. I never measure anything for this.) Soup: A couple diced onions 3-4 lbs of chicken (I usually use breasts. Not boneless or skinless!) A bunch of paprika (I just make it nice