Carbonated Tempura Batter (Cream Whipper Technique)

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How to make incredibly light, crisp batters by carbonating them in an ISI cream whipper. This is a really useful and versatile technique to make delicious fried battered foods, and its really easy as well having lots of scope for creativity and adaptation.
Full recipe bellow.
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Video Timestamps -
00:00 Carbonated Batter Technique
1:19 Using Alcohol in the Batter
1:45 Practical Benefits
2:41 Main Recipe
3:31 Using the batter
4:17 Variations
4:42 Charcoal Battered Halloumi
Basic Carbonated Batter
300g water
100g vodka (or neutral 45% alcohol)
125g plain flour
2.5g Easywhip
A good pinch of salt
Place all ingredients in a blender and blend well.
Strain the batter mixture through a fine sieve.
Pour the batter into a cream whipper and charge with CO2.
Chill the whipper in the fridge, ideally for at least two hours.
To use -
Spray some of the carbonated batter into a container. Dip the items to be fried into the batter then drop them into a fryer at 190°C and cook for for your desired time / until crispy.
Remove the cooked items from the fryer and drain off any excess oil on paper towel.
Serve these immediately while hot.

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Опубликовано:

7 июл 2024

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Комментарии : 22

@Deatarus51 Год назад

I hope you never stop making these videos. You are the most exciting cooking channel on youtube, and not enough people have found you yet. All the advanced techniques you're teaching are so cool, and you're giving a lot of the tools I have for coffee experiments a whole new purpose with food. I'm massively inspired by you.

@EddieShepherd Год назад

Aw thanks man, I really appreciate that

@johnperry8469 Год назад

Thanks Eddie, for a really practical technique that can be delivered without any fancy kit ! We run a rustic ex-farmhouse b&b in the Dordogne, and our rather traditional French clientele don't do anything unusual, so this helps us enhance and improve what we offer whilst not straying too far outside their comfort zone !

@EddieShepherd Год назад

Oh cool. Running a B&b in the dordogne sounds idyllic! yes, my favourite things these days really are mainly the hidden techniques that improve something or make it easier but the guests don’t even really see or consider

@johnperry8469 Год назад

👍

@melanieOh Год назад

This is so relatively simple and straightforward, but I never would've thought of something like fhis in a million years. Thanks so much for sharing the technique, my GOODNESS 🤯

@prjctcivilian Год назад

This is the video i've been waiting for since the last one where you showed it!!!

@specialingredientsltd9904 Год назад

Great Recipe

@lemoncake3824 Год назад

Your cooking studio is laboratory!🍤

@EddieShepherd Год назад

Haha, over the years I've collected some weird and wonderful stuff :)

@tomkemble3942 3 месяца назад

Hi Eddie, great video! Could you tell me quantity of activated charcoal powder that you use in the batter recipe? Thank you

@nevejansjan 20 дней назад

Hey, I don't know what happened, I followed your recipe exactly (except for replacing the 1.5g eaywhip with 1g methocel and 1g xantan and adding 10g of seaweed powder for color and flavour), looks amazing when it comes out of the siphon, but it slides right off the cheese as soon as I put the slice of halloumi in the fryer), tried different temperatures, same thing, any thoughts? thx!

@user-kv6ol9gq1h Месяц назад

Have you ever tried using one co2 and one n2o capsule on something in the 1l ISI?

@EddieShepherd Месяц назад

I have actually yes for certain thing including a carbonated foam to go on top of a drink where I wanted a little carbonation but also the texture that n20 gives you

@user-kv6ol9gq1h Месяц назад

@@EddieShepherd Awesome! Ordered my ISI a few days ago and can't wait to experiment! Stumbled over your channel because of it and instantly binged around 30 of your videos in a day :D Definitely some of the highest quality channels ive come across on youtube! Love the way you combine the art of cooking with science and crazy attention to detail! Really impressive the things you do and how you portray and explain everything in your videos. Hope i can make it from Austria to Manchester sometime to experience your food first hand some day :)

@johnmarshall6975 Год назад

Is the "easy whip" trisol please or just a stabiliser Thank you.

@EddieShepherd Год назад

Hi John. The easywhip is a blend of ingredients with a base of methylcellulose. It works quite differently to trisol. It aids in whipping but also forms an oil proof layer during cooking, stoping the inside of the batter becoming oily or drying out, and helping the outside stay crisp for longer after frying

@johnmarshall6975 Год назад

Hi Eddie thank you for a very quick and polite response. I like using trisol in my tempura but I will try your method as I do love tempura batter for fish and chips as well as other foods. Now got to buy a Co2 whipper to go with all my other gadgets that fall out of the cupboard. Thanks for your help I will subscribe to your channel.....CHEERS!