(no subject)

Tonight I tried to make tempura. Note: I said tried. What we had was yummy (if a little too much food), but I'm not sure it was actually tempura. The batter seemed to be too thin and didn't stick to and puff up around the veggies. I had drained them thoroughly after I cleaned and cut them. I think I need a different recipe.

Also, trying to fry the tempura in a wok on a ceramic range doesn't work well. I just can keep the temperature high enough because the burner keeps turning off. So my temperature (on high) would fluctuate between 173C and 165C -- this isn't conducive to good frying.

S