Did you say deep fried water?
A bizarre and rather hazardous culinary trend with the potential to underwhelm your tastebuds has arrived in the form of deep-fried water. Now, as ridiculous as this may sound, the explanation for outlandish food trends is rather simple. The nature of the insular lifestyle we have been forced into has given rise to an endless overflow of hobbies, recipes, and other DIY activities we never before thought possible. ‘Idle hands,’ you say? NEVER…
This escapade will certainly raise eyebrows, but the flavor experience on the horizon does seem rather limited. Let’s introduce you to deep-fried water, and you can decide for yourself. Regardless of what the name may suggest, this has, in actual fact, nothing to do with the act of boiling water at all, so you can put those notions to rest.
What is deep fried water?
What deep fried water is really made from is calcium alginate, a transparent, gelatinous chemical compound. This is formulated using chemicals such as aqueous sodium alginate and aqueous calcium chloride, which holds the water inside like a rather thick membranous bubble.
This scientific-sounding cuisine first appeared in 2016, when a recipe was presented by YouTube chef and deep fryer extraordinaire Jonathan Marcus. It consisted of dipping the substance in panko crumbs, flour, and eggs and fried in peanut oil. This was aptly created for The San Francisco Stupid Sh** Nobody Needs And Terrible Ideas Hackathon. Since then, Youtube has nothing short of exploded with like-minded creators seeking to share their crazy ideas with an ever-growing audience.
James Orgill, a chemical engineer who operates The Action Labs YouTube channel, remarked: