Deep-fried water? Fuck it, why not? I don’t hate myself enough yet and my frame can certainly stand to gain at least another hundred pounds before my knees give out. And before we get to how the world’s first deep-fried water came into existence I’d just like to say that my willingness to try it isn’t a question of ‘should’ I try something, my willingness to gobble down this abomination stems from my desire to try anything (food related) at least once. Here’s the clip of the world’s first deep-fried water, with details and the recipe below:
Deep-fried water came into existence at this year’s ‘Stupid Shit No One Needs And Terrible Ideas Hackathon‘, an actual event in the San Francisco Bay area that brings together creative individuals and has them create completely bullshit items…items like deep-fried water.
In a very fitting submission for San Francisco’s Stupid Shit No One Needs And Terrible Ideas Hackathon (yes, that is actually what the event is called), tinkerer Jonathan Marcus of Massachusetts made groundbreaking strides in the field of deep frying, becoming perhaps the first person ever to deep fry water.
— Frozen reverse spherification (calcium alginate membrane)
— 375ºF peanut oil
Great. Now encase the water within the calcium alginate membrane, gently roll it in flour, gently roll it in eggs, gently roll it in Panko crumbs, and even more gently lower it into the boiling hot peanut oil for several minutes. After that, you take it out, let it cool, slice the motherfucker open, and slurp that goddamn deep-fried water.
The creator of deep-fried water offers a warning up in the description of the Youtube video:
WARNING: This is potentially very dangerous. If water leaks out while the sphere is frying in hot oil, it may explode sending scalding oil everywhere. Do not attempt without proper safety precautions. Do not consume until cooled down or you may get burned. Also they don’t taste particularly good. You have been warned.
So if you’re planning on making some deep-fried water of your own then you best heed that warning and don’t burn the ever living shit out of yourself by not waiting until the fried water cools.
I just cannot wait until I see this on dessert menus at the finest Michelin Star-Rated restaurants in Manhattan, selling for $25 a droplet, because that’s 100% coming…
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