Recipe for avocado in tempura batter
A dish that could be worthy of a Michelin restaurant: Avocado in “coal” tempura batter.
Food is much more than just nourishment. Food is an experience, and when we dine out, we often expect a holistic experience of sensory impressions and surprises.
Dishes that initially do not look particularly edible have been a trend in the restaurant industry for several years. Whether it’s small potatoes or decorative chocolate desserts that strikingly resemble the water-polished stones you once found along the shore on a cool and windy autumn day, it is often a larger or smaller scene presented at many of the prominent and well-renowned restaurants.
Here we help you bring the restaurant experience into your own home, so you can impress your guests with servings that will make anyone take a second look.
The recipe includes Methocel and charcoal powder. Methocel, also called methylcellulose, is a gelling and thickening agent used in the food industry. When heated to more than 45 degrees Celsius, Methocel forms a gel.
The flavor-neutral charcoal powder is made from coconuts and can be used to create unusually striking and dramatic visual effects in cooking.
Avocado in tempura batter
Ingredients
- 1.5 gram Special Ingredients Methocel
- 300 gram Water
- 100 gram Vodka
- 125 gram Wheat Flour
- 6 gram Cumin
- Flake Salt
- 15 gram Special Ingredients Activated Charcoal
- 2 pcs. Avocado 2 large or 4 small
- Tamari or soy sauce
- Frying Oil or canola oil
Instructions
- Put all the ingredients in a blender. You can also use an immersion blender.
- Blend all the ingredients together.
- Unscrew the cap of your siphon (whipped cream dispenser)
- Pour the mixture into the siphon and screw the cap on tightly.
- Attach the nozzle.
- Place the gas cartridge and fill the siphon with gas.
- Remove the cartridge and attach the screw cap.
- Place the siphon in the refrigerator for about 2 hours.
- Peel the avocados and cut them into 12 pieces.
- Pour some tamari or soy sauce into a bowl/container.
- Put the avocado pieces in the bowl and toss them around so they are well coated with the sauce.
- Put flour in a bowl or container.
- Coat the avocado pieces in the flour so they absorb as much flour as they can.
- Shake off the excess flour.
- Take the siphon out of the refrigerator and shake it vigorously.
- Spray the mixture over the avocado pieces so they are covered.
- Pour oil into your fryer, pot, or sauté pan.
- Heat the oil to 190 degrees Celsius (374 degrees Fahrenheit).
- Lift the avocado pieces out of the bowl and place them in the hot oil.
- Fry for 2-3 minutes until they are crispy. Let the crispy "charcoal" drain and cool.
- Separate any pieces that may be stuck together. Arrange and serve.
- Optionally, watch the entire procedure in the video below.
Notes
https://www.youtube.com/watch?v=tO1GbaNcM2I