I shot another Guilt-le$$ Gourmet, this time I went to Nobu! Executive Chef Matt Raso took me into the kitchen to show me how they make some of their signature dishes. I’ve eaten plenty of tempura, but never made it this way before. After we dusted sea bass with potato starch (it keeps the fish from sticking when it’s battered) we toss it in the batter and throw it into the oil. If you’re not careful you can definitely scorch your arms, so it’s a technique that has to be practiced (and not tried at home!). The oil is such a large vat that splatter is minimal, and the temura comes out incredibly tender and crisy.
Here’s a link to the video from last Friday. Thanks to everyone who watched, hopefully many more segments to come!
Here is the Link: http://www.the33tv.com/videobeta/b1d6d459-5610-43bc-865b-ea5b69b39e20/Food/9-10-10-Guiltless-Gourmet
Cheers, Roni
