Yes, you can deep fry water. Watch viral video of this bizarre food trend (2024)

FAQs

Did America find a way to deep fry water? ›

Apparently it's limitless, because someone has taken the time to figure out how to deep-fry water. Munchies notes this innovative chef named Jonathan Marcus used calcium alginate to suspend the water in a gelatinous membrane, and he then coated it in flour, egg, and panko.

In fact, deep frying water isn't just an offbeat activity, it's also a potentially dangerous one. Given that water and oil don't mix together, a small leak from the water globule can create a big splash...of scalding oil that explodes everywhere.

Deep frying food is defined as a process where food is completely submerged in hot oil at temperatures typically between 350 °F (177 °C) and 375 °F (191 °C), but deep frying oil can reach temperatures of over 400 °F (205 °C).

Some people call it "steam frying."

Deep-fried pizza (Italian: pizza fritta) is a dish consisting of a pizza that, instead of being baked in an oven, is deep-fried, resulting in a different flavour and nutritional profile.

Frying and sauteing is still possible but using water or stock instead of oil. It's not hard to do once you've had a little practice. This article is going to briefly cover why oil is not used in a whole-food plant-based diet followed by some of my top tips on how to do it well and maximise flavour.

Believe it or not, someone figured out how to deep fry water. By using a series of steps called spherification, calcium alginate can create a membrane that surrounds a liquid, which allows that liquid to hold its shape and basically become a solid.

Deep fried milk is lightly crispy on the outside and is like custard on the inside. The dish is usually served at dim sum or cantonese restaurants.

Fried milk is a popular Cantonese dessert. The pudding-like milk filling is soft, creamy, and sweet. The outside layer is golden, crispy, and hot. Paired with some sweetened condensed milk, this dessert is a must-order when we go to a dim sum restaurant.

We fry stuff in oil because oil has much higher boiling point in comparison to water. So after heating when oil reaches temperatures greater than the boiling point of water (100°C) it instantly vaporize the water present in food into steam.

How did Americans find a way to deep fry water? ›

American chef, Jonathan Marcus, came up with a way to suspend water in a gelatinous membrane, using calcium alginate. He then coated the water in flour, egg and panko crumbs. After a few minutes in hot peanut oil, just under 200 degrees, it's ready.

To avoid electrical shock, never immerse the unit in water or other liquid or wash in the dishwasher.

Use handles. 3. To protect against electrical shock or burns, do not immerse unit, cord, or plug in water or other liquid.

The Methods of Deep Frying

Swimming Method: This is used for battered items or food that tends to stick together. Remove both baskets and drop the food into the pool of oil to cook. The food is then retrieved by a spider strainer after it is cooked.

Attempting to boil water in an air fryer can cause water droplets to fly as the fan inside the fryer rotates and splash the water all over the food making it soggy. This can also create a fire hazard when the water comes into touch with the electric parts of the appliance, so it's important to be very cautious.

Deep fryers require regular “boil-out” cleanings for optimal performance. This means that you will remove the old oil, add water and special commercial deep fryer cleaning solution, and boil it inside the fryer to remove grime and stuck-on food. Deep fryer boil-outs should be done approximately once per month.