Book (Practical) And gourmet Tempura science

Product description ※Please note that product information is not in full comprehensive meaning because of the machine translation.

Cuisine / Gourmet
Japan's leading Edomae Work : Approaching Tempura Technology with "Science" From the Knowledge and Technology of Preparation and Selection of Fish before Deep-frying to Scientific Data on Oil and Temperature Changes during Deep-frying, Matters Related to Tempura are explained from various angles. Although it is a simple process of simply deep-frying by coating the fish with batter and deep-frying, to deep-frying the ingredients before deep-frying, the preparation process, how to coat the flour and batter, delicate temperature control in a single pot, etc. There is a scientific theory of cooking using oil. This book shows in detail the season, selection, and handling of the fish and vegetables used for deep-frying. While explaining in detail the cooking of deep-frying, it also refers to the actually measured temperature changes of oil and tempura batter. Scientific data that tends to be difficult are also explained in an easy-to-understand manner together with beautiful visuals such as the use of colored charts. ■ Contents (tentative) Chapter 1 : History of Tempura, Chapter 2 : Tempura, right? Chapter 3 : Preparation of Fish and Vegetables, Chapter 5 : Tempura, Chapter 6 : Oil used for Tempura, Chapter 7 : Deep-frying, Chapter 8 : Kakiage Index