NewScientist The Last Word - Tag 'chilling' details

Tag 'chilling' 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
Editorial status: In magazine. (no votes) There are 2 answer(s) for this question. View answers \| Submit an answer

Asked by Moderator
on 2010-06-16 12:46:43

Member status
none

Last edited on: 2010-06-16 12:47:04

Categories: Domestic Science, Unanswered.

Tags: Food, cooking, chilling, refrigerate, batter, tempura.

Why does the sound of somebody scraping their fingernails along a blackboard send shivers down your spine?
(no votes) There are 1 answer(s) for this question. View answers \| Submit an answer

Asked by jams5000
on 2009-08-25 14:10:07

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none

Categories: Human Body.

Tags: sound, Fingernail, chilling, nail, blackboard.

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