|
|||||
25 comments to Tempura Vegetables with the World’s Premier Culinary College |
|
||||
|
Copyright © 2012 Morn's Going Out Guide - All Rights Reserved
|
|||||
|
|||||
Tempura Vegetables with the World’s Premier Culinary College25 comments to Tempura Vegetables with the World’s Premier Culinary College |
|
||||
|
Copyright © 2012 Morn's Going Out Guide - All Rights Reserved
|
|||||
She’s awesome.
Love tempura.. this is awesome on so many levels.
Looks really good, but so much fried food isn’t really healthy.
oiishi!! beautiful explanation! i look forward to making this one day.
デタラメな天麩羅！
支那人の模造！
本物天麩羅じゃない！
newbie
This is not a real chef for tempura~
Well, she whisks the batter too much and cold water is not cold enough – please use iced water.
But the trick with shiso / perilla leaves was nice.
its only if you over cook them in the oil if you do it properly it can have less fat then a glass of whole milk
that stuff not seaweed its kelp -.-
talk to me… how r u gon tell an asian chef how to cook her culture?
i like it .. i will cook tempura later..
ZOMG ASIAN!!!
@Biotoasts kelp is seaweed.
i had tempura where we were suppose to dip our own vegetables and meat right at the table! it was the best dinner of my life!!!
i want to learn to make this at home!
hola yo soy de Acapulco,gro. y quisiera saber si hay algun problema si estudio en preparatoria abierta?
y to speaking english, ispeak a 50%….is that a probleme?
@poisanjp What’s wrong with chinese making japanese classic? If you’re an expert on this matter, why don’t you make an video on how to properly make tempura? I have been trying to research on this anyways.
@poisanjp 本物の天ぷらって何でしょうか？天ぷらは今の和食なんですが、元々ポルトガル料理からの影響じゃないでしょうね。誰でも作られる食べものと思います。
@Biotoasts yesss
@linychan85 if you are at a high temperature for the oil, the oil won’t really absorb into the product you are using as the base for frying.
The portuguese brought tempura to japanese, so all of you ignorant americans saying chinese or non-japanese can’t make tempura are proving your ignorance and foolishness in posting comments online which make only you look bad.
I have watched the video several times and have read the recipe on the CIA site and no where do I see how much cold water to use in the batter. I understand flour can have different levels of moisture and can throw off liquid amounts but a Tempura batter isn’t baking something delicate. To just say not to make it to thick isn’t saying much as far as consistency goes..
@DaveLombardo77 si Idiota porque no sabes donde estas preguntando
@DaveLombardo77 si Idiota
porque no le preguntas a tus pinche maestros
oye pendejo (a)…..no estoy preguntandote a ti pedazo de pendo mierda, cuita asada, evita responderme imbecil, si tu estudias ahi o no me vale verga pero yo le estoy preguntando a otra gente con amabilidad y no con egoismo…imbecil de mierda espero que algun dia te cojan o te violen…….yo estudiaria ahi pero como no tengo el examen TOEFL Y ME FALTA SABER INGLES, es una lastima, pero enserio evita respoinderme tu respuesta fue muy “idiota”…
ya ni me acordaba de esta pregunta…
chingas a tu puta madre pendeja!!!
jajajajaja
me agradas….como te llamas????