Tempura fried cauliflower
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¾ | quart | WATER; ICE |
| 14 | EGGS SHELL | |
| 20 | pounds | CAULIFLOWER FZ |
| 3½ | pounds | FLOUR GEN PURPOSE 10LB |
| 14 | teaspoons | BAKING POWDER |
| 11 | teaspoons | SALT TABLE 5LB |
Directions
TEMPERATURE: 365 F. DEEP FAT
:
1. USE 20 LB (6¼ GAL) FRESH CAULIFLOWER FLOWERETS (24 LB A.P.). CUT LARGE FLOWERETS IN LENGTHWISE.
2. PREPARE 1 ¼ RECIPES TEMPURA BATTER FOR VEGETABLES, RECIPE NO.
D-52-1, (ABOUT 1 ¾ GAL).
3. DIP CAULIFLOWER INTO BATTER; DROP INTO DEEP FAT.
4. FRY ABOUT 2 TO 3 MINUTES OR UNTIL GOLDEN BROWN.
5. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. SERVE IMMEDIATELY.
:
NOTE: 1. THE BATTER SHOULD NOT STAND LONG BEFORE USE. DO NOT SAVE.
NOTE: 2. THE VEGETABLES SHOULD BE DRY WHEN DIPPED INTO THE BATTER.
NOTE: 3. FRY IN SMALL BATCHES. TEMPURA FRIED FOODS LOSE CRISPNESS IF ALLOWED TO STAND ON STEAM TABLE.
Recipe Number: Q08602
SERVING SIZE: 4 PIECES (
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .