|Posted on July 8, 2010 at 1:33 PM|
When it comes to tempura, everyone loves it but some people don't want to bother making it at home because it looks too complicated. But it really isn't it. I wrote a story for the Los Angeles Times Food Section today that will give you further insight into the art of making Tempura. Enjoy! (here is the link to the LA Times story and recipes)
Shishito peppers have pockets full of seeds. Make a slit and
remove the seeds before frying to keep them from popping
in the oil and creating unpleasant oil spills.
Asparagus is a good vegetable to practice making tempura.
For more, please read my story in the LA Times.
Categories: Vegetable and Seaweed Dishes