Description
Tempura is a Japanese deep‑frying technique that uses a cold, low‑protein batter to coat protein or vegetable pieces.
Technical
The batter is kept near 0 °C to suppress gluten development, allowing the starches to gelatinize only when exposed to the hot oil. Rapid heat transfer at 170–190 °C generates steam that expands the batter, creating a light, airy shell. The high temperature also initiates a mild Maillard browning on the surface, giving the coating its characteristic golden color and subtle savory flavor.
Science
Primary Reaction
steam expansion and Maillard browning
Sensory Profile
Aroma ()
lightcrispbutterysubtleairytoastednuttyfreshdelicategolden