Sometimes you just need to know if something is possible, no matter how trivial it may be. In this case, we're talking deep-fried water. Water can be deep-fried through a process called spherification, which is employed to create some culinary works of art at restaurants that specialize in molecular gastronomy. By sealing a membrane of calcium alginate, a gelatinous substance composed of calcium chloride and sodium alginate, around some water, the liquid will hold together even when coated in flour and egg for deep-frying. Though it seems silly, a similar method is being used by at least one company to engineer a waste-free water bottle.
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