Making The Perfect Batters – using Soda Chargers (CO2) and your Whipped Cream Dispenser
If it’s pancakes or crispy tempura to aerate the batter , whipped cream dispensers make it better. In the case of pancakes or waffles, you’ll see that they’re much lighter and fluffier than the traditional way. As an added bonus you’ll yield more from your batter since the tiny bubbles that are fluffing your food up take up extra space in the batter mixture.
In the case of tempura, you’ll notice a much crispier, crunchier crust.
The trick to an awesome tempura is keeping the batter chilled and carbonated, both which create a final dish that’s delicate and crisp -not doughy. Here’s a simple tempura recipe to start with, although you can aerate any of your favorite batters (just make sure to put the batter through the iSi Funnel & Sieve to avoid any particles getting stuck in the nozzle of your Whipper).
Tempura Batter Recipe
Ingredients for a 1 Pint whipper:
1 cup cold water
1 cup all-purpose flour
1/4 teaspoon salt
1) Pour water into a large bowl. In another bowl whisk together flour and salt. Sprinkle flour mixture over water then barely whisk the batter. There will be lumps – don’t worry, this is normal!
2) Strain through a fine mesh sieve, or the iSi Funnel & Sieve
3) Pour the smooth batter into your whipped cream dispenser
4) Screw on one C02 soda charger. Shake vigorously about 5 times
Test your batter. It should look like fizzy, soft whipped cream. Dip lightly floured pieces of seafood, veggies or chicken immediately, or you can let the batter chill in your fridge until you’re ready to fry.
Preheat your oil to 375°F and fry battered pieces until they are a light golden color. Sprinkle with salt while still hot – serve and enjoy immediately.