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Tempura Vegetables With The World’s Premier Culinary College

21 Feb


Get the recipe: http://www.ciaculinaryintel…

The Culinary Institute of America is the world’s premier culinary college. Culinary school chef instructor Shirley Cheng demonstrates how to prepare …

 
10 Comments

Posted in Culinary School in Sacramento

 

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  1. yumetappi

    February 21, 2010 at 10:23 am

    This becomes Chinese food. All Japanese, we don’t usually use whisks. Tempura is not fried well, because powder was mixedtoo much.All Japanese know such a thing.she is an essay cook..

     

  2. thilotte

    February 21, 2010 at 11:02 am

    i like it .. i will cook tempura later..

     

  3. cheez80

    February 21, 2010 at 11:36 am

    talk to me… how r u gon tell an asian chef how to cook her culture?

     

  4. Biotoasts

    February 21, 2010 at 12:30 pm

    that stuff not seaweed its kelp -.-

     

  5. TalkToMe66

    February 21, 2010 at 1:21 pm

    Well, she whisks the batter too much and cold water is not cold enough – please use iced water. But the trick with shiso / perilla leaves was nice.

     

  6. halfwingluna

    February 21, 2010 at 1:36 pm

    newbieThis is not a real chef for tempura~

     

  7. poisanjp

    February 21, 2010 at 2:27 pm

    デタラメな天麩羅！支那人の模造！本物天麩羅じゃない！

     

  8. ladyamerias

    February 21, 2010 at 3:10 pm

    oiishi!! beautiful explanation! i look forward to making this one day.

     

  9. linychan85

    February 21, 2010 at 4:07 pm

    Looks really good, but so much fried food isn’t really healthy.

     

  10. Biotoasts

    February 21, 2010 at 4:11 pm

    its only if you over cook them in the oil if you do it properly it can have less fat then a glass of whole milk