How To Make Japanese Vegetable Tempura : Making Batter For Japanese Vegetable Tempura: Part 1
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Obama's energy policy is childish. Hope he resigns over his abominal and divisive leadership.
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Hiro Nakamura.
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yeah i dont get about the flower part
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wegartable!
7 months ago 2
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I need translations!!
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@Cyrer gluten is glutenin and gliadin combined. you don't take away the gluten when you sift the flour but you give it less of a chance to form because you dot have to mix the batter as much. the more you work a batter or dough the more gluten you create and the tougher it becomes. also resting the batter or dough gives it a chance to rest and organize the gluten so its not as elastic
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OMG
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Why do you take away the gluten when you shift the flour? Isn't a gluten a protein activated when whisked or handled?
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Does it matter if someone is Japanese to make Japanese Cooking? I'm Japanese and I don't mind.
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@sfg078 can you speak all those 3 languages w/out an accent?
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would have been nice if you could have presented the entire recipe and procedure in one video. typical of "expert village" to stretch it out in many video's. sorry! can't follow you any more.
9aspengold5 3 years ago 18
THANK YOU!!! I'm glad I'm not the only one who gets fed up with these minute long vids, when they can easily do 10 minutes or more.
go4thus 2 years ago 9