Food-Safe Volatile Liquid

Hi Guys,

I was thinking of making a tempura-esque batter. Replacing some of the water with alcohol (typically vodka) helps with the crisping up of the batter. However, are there any other food-safe volatile and non-alcoholic liquids, ideally with a boiling point less than or equally to vodka, that I can use to achieve the same goal/result?

Thanks.

Best,

Saad.

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Brandon_Byrd_40557

The ChefSteps siphon batter is now my go-to tempura batter recipe, and the great thing is that it doesn't require any alcohol. I have no aversion to cooking with booze, but I personally detest vodka and don't drink the types of beer that are typically used in batters. This recipe is a godsend. not only because it's more convenient (in that I don't have to make a special trip to buy alcohol I don't normally drink) but also because it's cost effective. If you have a siphon, give it a try!

tshewman

See @Brandon Byrd's response. Also consider replacing baking soda with powder and using REALLY cold carbonated water (no siphon needed). I actually prefer the siphon and alcohol method, but when I'm in a crunch (pun intended) I opt for this.

bkeene12

@Brandon_Byrd_40557 - how long did you let the siphon sit in the ice water bath?

fisher23

Sake is about 20% alcohol. Use Sake ice cold with some ice cold seltzer water. This is how I learned to make it:

1 egg
3/4 cup pastry flour
1/4 cup corn starch
1 cup ice cold seltzer water
1 tablespoon ice cold Sake

Beat egg, water and Sake together. Mix corn starch and flour then sift over egg mixture and gently stir, leave some small lumps and use immediately. You can play with the ratios of Sake and seltzer. I have found if I go much over 25% Sake it gets too sweet, at least for me. I haven't done the siphon method so I can't compare. But Todd and Brandon are my go to people, so if they recommend it I would make bank on it.

Brandon_Byrd_40557

Honestly, I skip the ice bath step and just stick the ISI in the fridge while I prep everything else.

Saad_94717

Hello Guys,

Thank you so much for your helpful responses. However, my actual question remains unanswered. Perhaps I should have asked it more directly:

Q: Does anyone know of a food-safe liquid(s) that is not an alcohol, and has a boiling point less than or equal to the boiling point of vodka?

If the liquid can have a neutral taste, colour and aroma, then that would be a plus too.

brian_martin2001

I find that folks here are usually very Good at answering questions asked. If you want to know something specifically, it's best to ask it. As for the actual question, not that I'm aware of. The ethanol in vodka boils around 78°C. The water content of the vodka drives up the boiling point, but overall, it had a lower boiling point than distilled water. Carbonated water boils a few degrees below that of distilled water due to the carbon dioxide dissolved in the water. The difference of boiling points between carbonated water and distilled water it's not As extreme As vodka and distilled water. There are chemicals out there that boil at much lower temperatures, however, none that I'm aware of that are safe for human consumption. Those with dietary restrictions, for whatever reason, against alcohol are best to utilize a whipping siphon due to the fact that it impregnates gas into the batter, and use a high temperature oil to avoid much oil absorption. I hope this is somewhat useful to you. Good luck!