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How do I get cruncy tempura? - Page 3
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Thread: How do I get cruncy tempura?

  1. #21
    Senior Member NO ChoP!'s Avatar
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    I like using egg whites whipped half way to a peak, that I fold in pastry flour thinned with cold club soda; the egg whites give it an ultra-light crispiness, and I experience zero greasiness. This recipe give you the cool little "fingers" too....
    Last edited by NO ChoP!; 04-26-2011 at 10:14 AM. Reason: because I can....
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
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