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Tag: niitome

Flour frozen to negative fifty degrees celcius to reduce the effect of gluten on tempura batter.

Tempura Niitome’s Recipe and -60°C Tempura Batter

Tempura Niitome’s secret: -60°C flour for crispy tempura. Flour dehydration, batter ratios, and key ingredients explored. Expert insights unveiled.

Michelin, niitome, science, Tempura
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