I'm planning on making veggie tempura, which oil is best for taste and crispiness?
2007-12-31 13:08:15 · 17 answers · asked by Jessicka 2 in Food & Drink ➔ Cooking & Recipes
GRAPESEED
Oskri is a brand made in WI. They actually harvest grape seeds and press the oil from them. Very nutritional with a light, delicate taste. Cleans up easily and is low in fats, high in good things for you.
If you can't find that brand, look for another that is made in Italy. Can't remember its brand name.
2007-12-31 13:20:00 · answer #1 · answered by Anonymous · 1⤊ 1⤋
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2016-05-13 06:30:34 · answer #2 · answered by Ronda 3 · 0⤊ 0⤋
Peanut oil, hands down, for both taste and crispness! I'm of Japanese heritage. Granny always used peanut oil, so did my mother.Not just for tempura but anything that had to be fried. Corn oil was always second choice for frying too. Corn oil performs very well. But for crispness peanut edges out corn slightly.
Don't use olive oil for frying! It can't take the heat needed to fry and the taste will overshadow the delicate flavour of the tempura batter!
Canola oil is good for most frying but for tempura go with peanut or corn oils first!
Also for "true tempura" texture... After dipping the food into the batter and lowering it into the oil... Be sure to splash more batter onto the food as it fries, by dipping your fingers into the batter and shaking it over the food so it builds a bubbly looking crust. This is the true Japanese way of making tempura. This is very messy, and you will be picking bits of loose fried batter out of your oil. But this is THE WAY to do it properly!
2007-12-31 16:28:16 · answer #3 · answered by ✿Donna❀ 7 · 1⤊ 0⤋
This Site Might Help You.
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Best oil for deep frying?
I'm planning on making veggie tempura, which oil is best for taste and crispiness?
2015-08-13 02:03:43 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Peanut oil for taste & crispiness because it has a very high smokepoint. Next I would recommend Cannola oil.
Grapeseed oil is very good but no discernable flavour and if you want flavour this is not the one to use. Of course, if the food you are cooking has a delicate flavour and you don't want it to be overpowered this will be the one to use.
Olive oil if you love the flavour as I do but it has a low smoke point and not really great for fast crisp frying.
2007-12-31 14:24:26 · answer #5 · answered by MYRA C 7 · 1⤊ 1⤋
Best Oil For Tempura
2016-10-15 00:55:35 · answer #6 · answered by chancer 4 · 0⤊ 0⤋
Do not use olive oil for deep frying, its smoke point is too low.
Peanut oil has good flavor, and a high smoke point.
If peanut allergies are a problem, then you can use canola oil which has a high smoke point, but no flavor.
2007-12-31 18:12:15 · answer #7 · answered by Moon Goddess 4 · 2⤊ 1⤋
Canola, grapeseed and sunflower oils are easy to fry with and won't interfere with the flavour.
These oils also do not 'smoke' when frying.
2007-12-31 13:47:58 · answer #8 · answered by Tropicales 7 · 0⤊ 1⤋
Vegetable oil. You can also use less fattening oils such as sunlower or corn oil. For chinese food, you would use peanut oil. Olive oil is a really good oil, just not for frying.
2007-12-31 13:18:47 · answer #9 · answered by Shelly 2 · 3⤊ 1⤋
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2017-02-17 19:31:57 · answer #10 · answered by gabriel 3 · 0⤊ 0⤋