How do tempura chefs touch 350 degree oil without being burned? In this video of a chef deep frying shrimp, he repeatedly applies more batter to the shrimp, clearly touching the oil over and over. Does the batter protect your fingers? Is it just a short enough time to not be burned? It seems like this shouldn't be possible in oil hot enough to cook meat. Is this a safe practice?
Because his fingers are covered in the tempura batter, which forms a very thin protective shell. Also note that he's in and out very quickly - he doesn't let his fingers just sit in the oil.