42 batter ice water Recipes

all-purpose flour, cornstarch, salt, ice water (if you desire a beer batter) or 1 cup beer (if you desire a beer batter), egg yolk, egg whites , stiffly beaten

ice-cold water, egg, lightly beaten, plain gluten-free flour , double sifted

cake batter, sift before measuring, cake flour, resift with, sugar, add to sifted mixture, butter, softened, egg yolks, fat free milk, salt, double-acting baking powder, vanilla, icing, water, cream of tartar, sugar, egg whites, at room temperature, vanilla

flour, cornstarch, baking powder, baking soda, msg, sugar, salt, ice water, several ice cubes, egg lightly beaten

flour, cornstarch, egg, beaten, brandy, ginger powder, dark soy sauce, salt, sugar, ice water

wash fresh asparagus , parsley, spinach, mushrooms, green beans, or cauliflower; cut in bite-size pieces; dry throughtly., just before using , make batter: beat together 1 cup sifted all-purpose flour, 1 cup ice water, 1 slightly beaten egg, 2 tbsp salad oil, 1/2 tsp sugar, and 1/2 tsp salt till all ingredinets are just well moistened (a few lumps should remain). keep batter cool with a few ice cuges in the batter.

flour, cornstarch, baking soda, baking powder, sugar, salt, egg, ice water

all-purpose flour, cornstarch, baking soda, baking powder, salt, dill weed (optional), ice water, fresh lemon juice

cornflour, plain flour, baking powder, egg, beaten, ice water, hot oil, to deep fry

all-purpose flour, sugar, salt, eggs, lightly beaten, ice water, vegetable oil, baking powder

yellow onions, milk, chilled, ice water, all-purpose flour, salt, dry mustard, fresh ground pepper, eggs, at room temperature, vegetable oil, beer, at room temperature, tabasco sauce, vegetable oil or peanut oil (for frying)

slightly beaten egg, ice cold water, all-purpose flour, either : mushrooms, cauliflower, broccoli, green beans, etc., shortening or oil for deep fat frying

ice water, tempura batter mix (recommended : hime), cayenne pepper, sour cream (recommended : knudsen), ranch salad dressing (recommended : hidden valley), hot sauce (recommended : tabasco), bleu cheese stuffed olives (recommended : santa barbara) - can substitute other large stuffed olives), oil, for frying

batter : 1/2 cup boiling water, unsweetened cocoa powder (not dutch processed), whole milk, vanilla, raspberry jam (about 3 oz), butter, softened, light brown sugar, granulated sugar, eggs, all-purpose flour, baking soda, salt, icing :1/4 cup butter, cocoa powder, powdered sugar, milk, vanilla extract, raspberry jam

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.