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Summary

The video script features Chef Higuchi from 'Tempura Kondo', renowned for his innovative approach to tempura. He discusses the history of tempura, emphasizing the significance of incorporating vegetables and the importance of batter consistency. Chef Higuchi shares his techniques for making tempura batter, highlighting the need for a light, airy texture achieved through careful blending of eggs and water. He also covers the use of two frying pans at different temperatures to ensure even cooking and the importance of fresh, local ingredients for capturing the true flavors of tempura. The script delves into the art of tempura making, showcasing the chef's dedication to culinary craftsmanship.

Takeaways

• 🍤 The script discusses the art of making tempura, highlighting the importance of both technique and ingredients.
• 🥬 The introduction of vegetables into tempura is noted as a significant innovation in its history.
• 🍴 The chef emphasizes the importance of using high-quality sesame oil blends for authentic tempura flavor.
• 🔥 Controlling the temperature of the oil is crucial for achieving the perfect texture and taste in tempura.
• 🥚 The process of mixing eggs with water is detailed, with a focus on creating a smooth, airy batter without lumps.
• 🍳 The use of two frying pans at different temperatures is explained to maintain consistency in cooking multiple pieces of tempura.
• 🌡️ The script mentions the importance of monitoring and adjusting oil temperature to prevent the batter from becoming soggy.
• 🥄 The technique of gently folding the batter to avoid deflating the air bubbles is discussed, which affects the tempura's crispiness.
• 🍴 The script touches on the use of specific tools and equipment in a tempura kitchen, such as different mixing and frying utensils.
• 📝 The chef stresses the importance of understanding the fundamentals of cooking, like the right way to prepare batter, to ensure the success of a dish.

Q & A

What is the significance of the blend of dabai oil and the highest grade oil mentioned in the script?

The blend of dabai oil and the highest grade oil is essential for the chef's cooking, as it is described as something that cannot be missing if one wants to excel in culinary arts.

Why is the chef interested in exploring the secret of tempura from 'Tempura Kondo'?

The chef wants to understand the secret behind the tempura from 'Tempura Kondo' because it is highly popular and has a history that changed the course of tempura making.

What was considered revolutionary about the tempura made by Kondo Fuhito, the owner of 'Tempura Kondo'?

Kondo Fuhito's tempura was revolutionary because he introduced vegetables into tempura, which was not common at the time, and he focused on maintaining the freshness and flavor of the vegetables.

How does the chef ensure that the vegetables used in tempura retain their aroma and flavor?

The chef ensures the vegetables retain their aroma and flavor by using a thinner batter, which prevents the oil from absorbing the flavors and allows the natural taste of the vegetables to come through.

What is the chef's approach to using local ingredients in tempura?

The chef emphasizes the importance of using local ingredients and experiencing their natural flavors to understand how to best incorporate them into tempura, highlighting the necessity of local knowledge for authentic flavors.

Why does the chef use two different frying temperatures in the tempura cooking process?

The chef uses two different frying temperatures to manage the cooking process efficiently, with one side at a higher temperature for initial frying and the other at a slightly lower temperature for finishing, ensuring even cooking.

What is the chef's technique for mixing the tempura batter?

The chef's technique for mixing the tempura batter involves adding egg yolks to water first, then gradually incorporating the flour mixture to create a smooth and airy batter, ensuring that the egg whites are fully dissolved.

Why is it important to change the oil frequently when frying tempura?

Frequent oil changes are important to maintain the quality and flavor of the tempura, as old oil can affect the taste and texture of the final product.

What is the chef's advice on the storage of flour after sifting it for tempura batter?

The chef advises that sifted flour does not necessarily need to be refrigerated; it can be stored at room temperature, as long as it is not exposed to excessive moisture.

How does the chef determine the appropriate oil temperature for frying tempura?

The chef determines the oil temperature by experience and observation, starting with a higher temperature and adjusting as needed to ensure the tempura cooks evenly without burning.

What is the chef's view on the importance of technique and recipe in creating tempura?

The chef believes that both technique and recipe are crucial for creating tempura, as they form the foundation of the dish and are necessary for its success and consistency.