Beer instead of Seltzer in tempura?
I have a tempura recipe I want to try, however it calls for "Very cold seltzer". Since I'm not a fan of seltzer normally, I don't have any on hand. However, I do have a bottle of beer left from when I made Beer-batter fish. Can I use "very cold beer" in lieu of "very cold seltzer"? Will it alter the texture and taste of the tempura too much?
Thanks!
Best Answer
It will produce the same effect, however it might alter the taste (depending on the type of beer), and will almost certainly alter the color of the final product, as beer contains sugars that will increase browning.
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Can I Use Beer Instead Of Water In Tempura Batter? A crispy Japanese frying batter made from egg yolks, flour, and carbonated water is called tempura. You can use beer in place of water just as well. Bitter was my choice, but any beer will do.Can you substitute beer for sparkling water?
You can substitute nonalcoholic beer or seltzer water for non-alcoholic beer if you want a crispier batter-fried crust. Since carbonation and pH are major factors in getting a crunchy crust, you may use bubbly substitutes like that. A light batter-fried crust results from any of these carbonated drinks.Is tempura and beer batter the same?
There are a lot of debates out there on which liquid to use for tempura. We like using club soda, ginger beer, or ginger ale. You can also add a little vodka to help encourage even more crispiness.Can you substitute ginger ale for club soda in tempura batter?
You can use chicken broth, ginger ale, white grape juice, or white wine if your recipe calls for a light beer. Use beef broth, chicken broth, mushroom stock, apple juice, apple cider, root beer, or coke instead of dark beer.How To Make Tempura At Home
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Answer 2
Thank you so much every one! @Jolenealaska It came out very interesting! But I think that was due to the recipe I used more than anything. I had found a recipe on Food Network from Robert Irvine, and it came out much thicker than I'm accustomed to, which was ironic, since the whole point of the "bubbly beverage" was to make it light and airy.
Though I have to say at the same time, the batter stuck very well, more so than a normal tempura. I did have to use a lot more liquid than the recipe called for too, so I'm not sure if that was an effect of the beer, or just the recipe was mistaken.
Either way Jolene, keep that in mind if you try beer in your tempura batter, that you may need more than the recipe calls for.
But I also took @Jbaker's advice too; for the added liquid I used sake.
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