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learners per class
How does a "One-Time" class work?
Meets once at a scheduled time
Live video chat, recorded and monitored for safety and quality
Great for exploring new interests and different styles of teachers
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In this class, we will be learning how to deep fry. We will be making a tempura batter. Students will have the opportunity to choose what protein if choice. Pictured is shrimp but you can use pork, shrimp, fish, chicken, and any vegetable you like. I will be cooking with the students. They will learn how to check the temperature safely and how to handle hot oil carefully. We also will create a dipping sauce to go with our tempura. We will discuss the background of this tempura technique and...
How to fry tempura and create a delicious sauce
Tempura 2 cups flour 1½ tsp salt 2 cups water 3 Tbsp Vinegar 1½ tsp baking soda 2 pounds of chicken, pork, shrimp, or vegetables In a large bowl, mix together the flour, salt, and water. In a separate bowl, combine the vinegar and baking soda (it will foam up) and pour into the flour mixture. Pour oil to a depth of 2 inches in a large Dutch oven or skillet and heat to 350ºF. Dip the chicken tenders in the tempura batter and shake off excess. Once the oil is hot, fry the tenders in small batches for about 5 minutes and then drain on paper towels. Serve with your favorite dipping sauces. Japanese Dipping Sauces Traditional 1 cup dashi soup stock or chicken stock 1/4 cup mirin Or if you can’t find substitute ¼ cup rice vinegar and 1 tsp sugar 1/4 cup soy sauce 1/2 tablespoon sugar Mix all together! Japanese Ginger Carrot Salad 3 carrots peeled chopped 1 thumb size of ginger ½ an onion, diced ¼ cup soy sauce 1 tbl sugar ½ cup rice vinegar ¾ cup of canola oil Place all ingredients into a blender and puree until smooth. Serve over iceberg lettuce, tomatoes, and red onions. The dressing will keep in a jar for 2 weeks. A wok or dutch oven and slotted spoon or a frying pan, tongs and spatula.
55 minutes per week in class, and maybe some time outside of class.
We will be cooking on the stove top. Students will be learning how to fry using high heat. It is essential for the safety of our learners that a parent is their to supervise!
Jennifer DorseyCookin’ Like a Chef
127 total reviews
80 completed classes
Hello! My name is Jenny. I am a chef instructor living in Saint Louis, Missouri. I have been working professionally as a chef for over 20 years. I would like to help you as a student explore spices and try new simple recipes. Cooking even for...