Exploration of the science behind tempura frying oil, debunking myths and revealing the nuanced approach to achieving optimal frying results in Japanese cuisine.
Author: philsperss
The Ultimate Tempura Batter Technique
A detailed guide to preparing the ultimate tempura batter, emphasizing the importance of precise techniques and ingredients to achieve optimal results.
The Science Behind Michelin Quality Tempura Batter
Exploring the intricacies of achieving Michelin-quality tempura batter through a detailed analysis of gluten development, mixing techniques, and temperature management.
What Is The Best Flour For Tempura
Discover the science behind choosing the best flour for tempura, including detailed explanations on flour types, gluten development, and the ideal protein content.
What is tempura?
Tempura: Deep-fried Japanese delight. Discover its crispy, airy texture, spotlighting fresh ingredients’ taste
How To Make Japanese Akasu Vinegar
Guide to making traditional Japanese red vinegar. Explores production process from sake lees, aging, fermentation to replication at home.
What are Japanese Yattoko Pots?
Japanese yattoko pots, also known as pincer pots, are space-efficient cooking vessels used in small kitchens. They lack handles, allowing for easy stacking and storage.
What is Koji?
Exploration of Koji, a fungus integral to Japanese cuisine, elucidating its role in creating umami-rich flavors through extracellular digestion of grains and beans.
What Is The Best Container To Ferment Miso?
Explore the best containers for fermenting miso, considering practicality, safety, and the living nature of miso fermentation.
Traditional Barley Miso Recipe
Detailed guide to making traditional Japanese Barley Msio. Covers equipment, ingredients, and step-by-step process for fermentation
Traditional Yellow Miso Recipe
Detailed guide to making traditional Japanese Yellow Msio. Covers equipment, ingredients, and step-by-step process for fermentation
Traditional Red Miso Recipe
Detailed guide to making traditional Japanese miso, focusing on Sendai miso. Covers equipment, ingredients, and step-by-step process for fermentation.
