Batter disaster with my tempura last night - oil temp check saved it

I was at my kitchen counter around 8pm trying to make shrimp tempura for the first time. I dumped my batter in and saw it SIZZLE instantly but then the shrimp came out GREASY and limp after 30 seconds. Turns out my oil thermometer was broken and reading 350 but it was actually around 310 degrees. I had to drain the oil, let it cool down to 300, and then slowly bring it back up to 350 using a backup instant read thermometer I keep in the drawer. The second batch came out light and crispy and actually floated right. Has anyone else had a cheap thermometer ruin a fry session? What do you use to check temp when frying delicate stuff like tempura?

2 comments

2 Comments

ross.kevin28d ago

Man I've been there except my cheap thermometer failed the other way around and I was actually frying at 400 instead of 350. My shrimp turned into little burnt hockey pucks within 45 seconds and my kitchen smelled like a fast food restaurant for three days straight. The instant read thermometer is the real MVP for sure, I started keeping mine clipped to my apron string so I can't lose it or forget to use it. Do you have a favorite brand for the backup reader or did you just grab whatever was at the store?

margaret30428d ago

That's the thing with cheap tools, they're always a gamble. You end up trusting something that barely cost enough to be reliable, and it bites you right when you need it most. It's like the whole 'you get what you pay for' thing but applied to something as simple as telling temperature. I've noticed this pattern with anything cheap - whether it's a thermometer or a wrench or a power strip, the savings upfront just ain't worth the headache later. Best to spend a little extra on the stuff that actually matters for getting the job done right, even if it's just reading how hot your oil is.