OT: Tempura/Fritters

Starling scripsit:

> They aren't the same thing though.  Tempura uses a different batter
> than uhm... fritters.  Each technique also probably uses different
> kinds of food for dipping.  I've never had fritters (unless you mean
> fried potato strips :p ) but I can pretty much assume that there is an
> identifiable difference between the two types of cooking.
They are, rather, overlapping methods.  Classic tempura batter uses only
flour, egg, and water; fritter batter often contains baking powder (i.e.
sodium bicarbonate, plus an acidifying ingredient such as citric acid,
calcium phosphate, or cream of tartar = potassium bitartrate), milk, and
seasonings.  However, almost anything that can be cut small enough and
won't turn to mush (and even some that will, like bananas) can be used
with either batter type.  Almost endless variations of both batter and
innards exist.

> It does seem vulnerable to abuse, I have to admit.  Someone could
> improve business by simply calling their tempura fritters, or vice
> versa, depending on the patrons of their restaurant.  Unless someone
> comes in who's had both before, no one will be the wiser!
Someone who has had both will recognize the essential identity of the dishes.

--
John Cowan    http://www.ccil.org/~cowan   <jcowan@...>
    "Any legal document draws most of its meaning from context.  A telegram
    that says 'SELL HUNDRED THOUSAND SHARES IBM SHORT' (only 190 bits in
    5-bit Baudot code plus appropriate headers) is as good a legal document
    as any, even sans digital signature." --me