http://christopherming.com/2010/05/06/tempura/ Sun, 08 Jan 2012 19:06:31 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://christopherming.com/2010/05/06/tempura/comment-page-1/#comment-2404 Ming Sun, 28 Aug 2011 15:54:39 +0000 http://chrisminglee.com/?p=97#comment-2404 Hey Kino - I wish I had a video! When I visit the restaurant during the holidays, I'll see if I can shoot some video and post it. Yes, the batter should have no lumps, but not exactly runny. The closest comparison I can think of in terms of its consistency is pancake batter -- once it's this consistency, you can stop mixing. Best of luck! Hey Kino – I wish I had a video! When I visit the restaurant during the holidays, I’ll see if I can shoot some video and post it. Yes, the batter should have no lumps, but not exactly runny. The closest comparison I can think of in terms of its consistency is pancake batter — once it’s this consistency, you can stop mixing. Best of luck!

]]> http://christopherming.com/2010/05/06/tempura/comment-page-1/#comment-2402 Kino Tongan Mon, 08 Aug 2011 19:54:48 +0000 http://chrisminglee.com/?p=97#comment-2402 I love your post. I've been trying to learn how to cook shrimp tempura right. And this is the same process I am trying to do. Do you have a video by any chance how he does it? So the batter should be runny? no lumps? I have read online that mixing it too much will activate gluten, resulting to pancake like coating. Thank you so much for posting this it really helps! I love your post. I’ve been trying to learn how to cook shrimp tempura right. And this is the same process I am trying to do. Do you have a video by any chance how he does it? So the batter should be runny? no lumps? I have read online that mixing it too much will activate gluten, resulting to pancake like coating. Thank you so much for posting this it really helps!

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