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Culinary Class: Tempura Battered Chicken and Onion Rings
by
Charles Kellogg
Текущий рейтинг: 4.0
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%20we%20were%20finally%20back%20in%20the%20kitchen.%20We%20continued%20our%20exploration%20of%20dry%20cooking%20methods%20with%20deep%20frying.%20We%20have%20been%20moving%20from%20least%20to%20most%20oil%20in%20the%20frying%20methods.%20We%20used%20a%20batter%20to%20coat%20the%20food%20for%20the%20first%20time.%20Also,%20we%20made%20an%20aioli%20from%20scratch,%20which%20was%20fun.%20I've%20never%20done%20my%20own%20mayonnaise%20before.%20Now%20that%20I%20know%20how%20ridiculously%20easy%20it%20is,%20I%20may%20do%20that%20a%20lot%20more.%3C/p%3E%3Cp%3EWe%20took%20boneless,%20skinless%20chicken%20breasts,%20and%20cut%20them%20into%20strips.%20We%20pounded%20the%20strips%20flat.%20They%20were%20dredged%20in%20a%20mixture%20of%20seasoned%20flour%20and%20cornstarch.%20We%20coated%20them%20in%20a%20tempura%20batter.%20We%20learned%20the%20swim%20method%20of%20deep%20frying.%20In%20the%20swim%20method,%20the%20food%20is%20held%20in%20tongs.%20It%20is%20half%20submerged%20in%20the%20hot%20fat,%20and%20gently%20moved%20back%20and%20forth%20for%20ten%20seconds.%20It%20is%20then%20carefully%20released.%20It%20should%20float,%20and%20not%20touch%20and%20stick%20to%20the%20bottom.%20Just%20as%20with%20pan%20frying,%20it%20is%20important%20to%20not%20try%20to%20cook%20too%20much%20at%20once.%20Adding%20food%20drags%20down%20the%20temperature%20of%20the%20oil.%20If%20the%20oil%20is%20too%20cool,%20the%20result%20will%20not%20be%20pleasant.%20The%20chicken%20is%20then%20drained%20on%20a%20paper%20towel%20lined%20tray.%3C/p%3E%3Cp%3EIt%20came%20out%20crispy%20and%20juicy.%20The%20batter%20was%20light,%20and%20not%20thick.%3C/p%3E%3Cp%3EWe%20did%20the%20same%20thing%20with%20onions.%20We%20cut%20the%20onions%20into%20half%20inch%20wide%20rings%20(about%20a%20fourth%20of%20an%20onion.%20As%20I%20have%20said%20before,%20I%20am%20a%20sucker%20for%20good%20onion%20rings.%3C/p%3E%3Cp%3EJust%20like%20the%20chicken,%20the%20onions%20were%20first%20dredged%20in%20a%20mixture%20of%20flour%20and%20cornstarch.%20They%20were%20then%20battered%20and%20deep%20fried,%20using%20the%20same%20swim%20method.%3C/p%3E%3Cp%3EWe%20used%20a%20commercial%20tempura%20mix.%20Tempura%20batter%20is%20generally%20based%20on%20a%20low%20gluten%20wheat%20flour,%20and%20commercial%20mixes%20may%20include%20rice%20flour,%20corn%20starch,%20or%20leaveners%20like%20baking%20powder.%20We%20used%20it%20plain,%20with%20just%20some%20salt%20and%20pepper,%20for%20the%20onion%20rings.%20The%20batter%20for%20the%20chicken%20was%20more%20interesting.%20It%20was%20flavored%20with%20curry%20powder%20and%20cayenne%20pepper.%3C/p%3E%3Cp%3EIt%20is%20important%20for%20the%20batter%20that%20the%20water%20used%20is%20ice%20cold.%20It%20should%20be%20mixed%20as%20little%20as%20possible,%20it's%20OK%20to%20have%20some%20lumps%20left.%20You%20do%20not%20want%20to%20develop%20the%20gluten.%20If%20you%20develop%20the%20gluten,%20you%20will%20get%20a%20tough%20and%20chewy%20coating.%20Not%20what%20you%20generally%20want%20in%20fried%20foods.%3C/p%3E%3Cp%3EWe%20made%20a%20spicy%20aioli%20as%20a%20dipping%20sauce%20to%20go%20with%20the%20chicken%20and%20onion%20rings.%20An%20aioli%20is%20essentially%20a%20mayonnaise.%20It%20is%20an%20emulsion%20of%20oil%20and%20water%20(in%20this%20case%20lemon%20juice%20and%20vinegar)%20stabilized%20by%20the%20lecithin%20in%20egg%20yolk.%20Soy%20lecithin%20can%20be%20used%20to%20produce%20a%20vegan%20mayonnaise.%20The%20secret%20is%20to%20slowly%20drizzle%20the%20oil%20into%20the%20vinegar%20and%20egg,%20while%20whisking%20vigorously.%20We%20included%20onion,%20garlic,%20and%20sambal%20for%20flavor.%3C/p%3E%3Cp%3EIf%20you%20are%20concerned%20about%20potential%20salmonella%20contamination,%20you%20can%20use%20pasteurized%20or%20irradiated%20eggs.%20Alternatively,%20you%20can%20heat%20the%20egg%20yolks%20in%20a%20double%20boiler%20to%20160%20F,%20while%20whisking%20to%20prevent%20coagulation.%3C/p%3E%3Cp%3EThe%20aioli%20went%20really%20well%20with%20the%20chicken%20and%20the%20onion%20rings.%20The%20acid%20from%20the%20lemon%20brightened%20the%20flavors,%20and%20the%20heat%20from%20the%20sambal%20enhanced%20them.%3C/p%3E%3Cp%3EAs%20always,%20all%20recipes%20courtesy%20of%20chef%20Joe%20Orate.%3C/p%3E%3Cp%3ERecipes%3C/p%3E%3Cp%3EChef%20Joe's%20Spiced%20Tempura%20Batter%3C/p%3E%3Cp%3EIn%20a%20mixing%20bowl,%20whisk%20together%20egg%20yolks,%20vinegar,%20lemon%20juice,%20garlic,%20and%20onion.%20Slowly%20drizzle%20in%20oil,%20while%20whisking%20vigorously.%20Whisk%20in%20sambal,%20salt,%20and%20pepper.%3C/p%3E%3Cp%3EHappy%20Eating!%3C/p%3E){kind=link}