In Japan, tempura masters train as apprentices for years before they’re allowed to make the batter, much less dip and fry the freshest ingredients until they’re golden and crisp.
The trick to great tempura is keeping the batter chilled and carbonated, both which create a final dish that’s delicate, crisp, and not doughy.
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Making your own mayonnaise is one of the most magical things you can do in your kitchen. You transform common ingredients into a legendary, luscious sauce – and it is in fact a cold sauce. Homemade mayo transcends store-bought. It’s great on sandwiches as well as with chilled seafood at an elegant dinner party.
Golden Belgium Waffles