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Mon Apr 27, 2020, 09:32 AM

I watched a Japanese chef use an interesting method to make tempura

batter on tv this morning. He used the whisk in an up and down tapping motion to mix the ingredients instead of stirring in a circular motion. He explained that stirring would allow too much gluten formation in the batter and would toughen it.

Has anyone seen this before? I wonder if that method would work on muffin and pancake batters to keep them tender.

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