Japanese Food: Why does using ice-cold water in tempura batter make it crispier than room-temperature water?
SupportExpert
Japanese Food: Why does using ice-cold water in tempura batter make it crispier than room-temperature water?
Share
Lost your password? Please enter your email address. You will receive a link and will create a new password via email.
Please briefly explain why you feel this question should be reported.
Please briefly explain why you feel this answer should be reported.
Please briefly explain why you feel this user should be reported.
Japanese Food: Why does using ice-cold water in tempura batter make it crispier than room-temperature water?