Go to the Recipe: Fry Batter
Video says NO2 can be used instead of CO2 - not mentioned in the main body of the text - is this still the case?
I believe there is a typo with the recipe, 45gr eggs. The video shows 4g.
Which siphon are you using? Mine always clogs and I have the easy whip. I wrote iSi and they said batters are not compatible with the easy whip. You need the profi or gourmet.
yes you are right, you certainly need to make sure all of the chunks are smooth and dispersed otherwise it will clog. sift your ingredients if you are running into an issue with clumps
So I tried this yesterday. My siphon got stuck and the batter did not discharged. It seems it got clogged by the slurry of baking soda that was not dissolved in the batter. I would like to know what was my mistake. I did not over mix the batter and did not make sure that all baking soda was dissolved (Should I mix it vigorously next time ?). I also did not chill it in ice bath as you guys did, I just used it straight away after I mixed it.
Nonetheless, I tried to open it and it exploded in my face (no serious damages) and fried some shrimp in it and it was the best I have in my life.
You would lose the bubbles fast but it should work if you work quickly.
Is the siphon really necessary? What about just using carbonated water to begin with?
I have an iSi Gourmet Whip Plus, 1-Pint. The directions state not to use more than one cartridge for charging. What size whipping siphon are you using?
What would happen if you replace the water in this recipe with vodka/spirits?
Rice starch for the outer coating of ingredients that have a moist surface to allow the batter to stick to the surface. Rice flour for the batter to act as the body/support of the batter.
Would vodka help this become even crisper and would the Can't f--k this up Chicken sous vide method also help with doing tempura chicken?
Mine doesn't either. I just fully discharge it upright after shaking and then open it and pour it out. Seems to work fine
My batter with not discharge from the siphon?
Wait, rice FLOUR or rice STARCH? Recipe says both.
At 01:28, it's clear that you didn't devine the shrimp. ew.......
People that say they don't like fried foods probably aren't so much lying about it as misstating they don't like eating fried foods. Fried stuff can be greasy, oily and gross. From a health standpoint a nightmare. But if frying is done properly most of that can be avoided. I made this charged batter a la Heston last year and it was very good. Crisp, not greasy and very pleasant in the mouth. Folks should try it.
Instead of an ice bath, can this not just be held in the fridge?
Will n2 o cartridées work?
What size siphon are you using? And can the co2 cartridges be used in a gourmet whip?
Hi Valentin! It's equal parts mayo, ketchup, chopped onions and pickles!
Hi Brian! Sorry about the delay in response! It's equal parts mayo, ketchup, chopped onions and pickles!
Also interested, whats the sauce you dipp the shrimps? Thanks
What's the sauce you're dipping in at the end of the vid?
This recipe is going to pay for my siphon on account of all the vodka and beer I'm not going to have to use for tempura.
My fish and onion bits using this batter....Worked like a charm...
I found that it solidifies overnight into a goopy mess. So I don't use them longer then 6 hours.
How long can I hold the batter in the siphon?
How long may I hold the batter in the siphon?
