Tasty Tempura Tips

I just did my first tempura batch ever tonight. It was perfect. Here is what I learned:

- a 450 degree candy thermometer + a 5-qt pot are just as good as my Roto Deep Fryer - and only cost $10 or so - use vegetable oil - not corn or other stuff - pre-cook hard vegies like potatos, pumpkin, carrot, etc... - use the oven to ROAST veggies that need pre-cooking, NOT a steamer or boiling water; water is BAD for frying food - use a pot with a tight fitting lid - a stainless steel skimmer (search amazon.com for an excellent example) is the BEST way to remove food from the hot oil - salt the food the moment it is out of the oil - very important for proper flavor - add a bit of salt & pepper to the food BEFORE you dip it into the tempura batter; other seasonings, like Emerils Spice, etc... are AWSOME also; basic salt & pepper are equally awsome - oriental dipping sauce for tempura can be anything, BUT ponzu-terriaki-water mix is my favorite - use ICE cold water or sparkling water with the box of tempura batter; did I say ice water?

The box of tempura batter has a basic recipe that rocks. I used raw-peeled-deveined shrimp, scallops, mushrooms, roasted potato (not cooked all the way, just 2-3 cooked), onion rings, and zuchinni. Have fun!