Deep-Frying Experiment Proves: (Almost) Everything Can Be Fried
Eating healthily is difficult and deep-fried food is delicious. What happens when you fry an avocado sandwich, a piece of quiche or a chicken cordon bleu? Mind switched off, fryer set to 180 – that’s the motto of this crazy experiment (and, admittedly, a motto close to our hearts).
Pretty much everything tastes good when deep-fried. A deliciously crispy crust on the outside, a hot, melted inside – is it a coincidence that this describes, in broad terms, a cheese soufflé? There’s a lot of experimentation with the magic of deep-frying oil, and with success. In Leeds, the first deep-fried chip sandwiches emerged from the pan, and in Scotland the deep-fried Mars bar was discovered (where’s that Nobel Prize?).
Let it sink
Vice takes the experiment seriously, dipping five surprising snacks in batter before lowering them into the deep-frying oil. What happens when you coat and fry an avocado sandwich? And what about a chicken cordon bleu? Luckily, we can watch along in the online magazine’s test kitchen.
The snack bar falls short
First, the frying chef dips a meat pie in the frying batter. A meat pie is, besides being a tragic example of Dutch snack bars occasionally falling short, an enclosed puff-pastry pie filled with stewed meat or ragout. An ideal snack, then, because you can bite straight into it and the hot filling is instant comfort for a sad tummy (and spirit). The editor on duty has dreamed of a meat pie like this since childhood, but deep-fried, and today his dream comes true. A bit disappointing, if you read carefully, because he doesn’t eat the meat pie and the snack reminds him of a dish from a dubious Chinese restaurant.
Warm, soggy avocado
OK, don’t throw in the towel just yet. An experiment can also fail; that’s the essence of it. Next, the men coat and fry avocado sandwiches, and that isn’t a success either. Warm, soggy avocado? No, not a good idea. The cakes that disappear into the chip fryer afterwards fare better: delicious! They are lamingtons, typical Australian cakes filled with strawberry jam and cream. God-de-licious, according to the frying men. Then pizza chips sink into the oil – no success – followed by a chicken cordon bleu, which, even when deep-fried, looks an awful lot like an ordinary cordon bleu.
Scotland has got it
In short: Scotland is on the right track with the deep-fried Mars bar. The savoury double-fried snacks are not a success, but the sweet cake turns out nicely. The results of this study are crying out for a follow-up: which other sweet things benefit from a bath in boiling frying oil? Inevitably, thoughts turn to pink iced cakes, meringue kisses and muffins, but of course there is much more to think of. Come on, who dares?
Read also:
- Common deep-frying mistakes
- You’ll want to try this: the latest snack trend is called Winky
- Snackmasters: eight chefs try to recreate snacks perfectly
Source: Vice
