NewScientist The Last Word - Tag 'batter' details

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Apparently you should always chill tempura batter to ensure it remains light, crisp and fluffy after it is cooked. Why? A Japanese chef told me that I should always chill tempura batter to ensure it remains light, crisp and fluffy after it is cooked. How does chilling achieve this? Tom Dressler, Amarillo, Texas, US
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