Tempura is a Japanese dish. A runny batter of rice or wheat flour is prepared, using ice water and eggs. Baking powder, oil and spices may also be added to the batter. Fresh vegetable or meat pieces are dipped in the batter and quickly fried to create a lacy and crunchy shell. The cold, thin batter, very hot oil and speed of frying ensure that the oil does not seep into the food. Tempura has to be eaten immediately to enjoy the freshness.
Tempera is a painting created with powdered pigments blended with a binding or adhesive medium that is capable of being mixed with water. The word tempera originally came from the verb ‘to temper’ meaning ‘to bring to a desired consistency’. True tempera paint is made with fresh egg yolks, egg whites or with whole eggs. Other emulsions – such as casein glue with linseed oil, egg yolk with gum and linseed oil, and egg white with linseed or poppy oil – are also used.
Tempera was known in ancient Egypt, Babylon, Greece and China and in Byzantine. It was also popular in 12th and 13th century Europe where it was used in illuminated manuscripts and for fine painting on wood and other hard surfaces. The technique is still followed by some modern artists.
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