This Is How You Can Deep Fry Water (Chemistry)

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.

Deep fried water

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