Quotes About Tempura

A haggis maker in Dumfries called Stuart Houston was one of my favourite ports of call - we made some lovely haggis tempura.

Tempura-style batters were originally brought to Japan by Portuguese missionaries in the 16th century.

The key characteristics of a tempura-style batter are extreme lightness of color and texture: Good tempura should be pale blond with an extraordinarily lacy, light, and crisp coating.

A tempura batter has a lifespan of only moments before the flour becomes too saturated with water and a fresh batter must be made.

Tempura chefs are sort of like the Jedi of the cooking world: They must deftly perform with the utmost skill and precision, using extremely dangerous tools, all while maintaining a calm, serene demeanor. It is an elegant technique, from a more civilized time.