Texas Chef Successfully Deep-Fries...Beer! The beer is placed inside a pocket of salty, pretzel-like dough and then dunked in oil at 375 degrees for about 20 seconds, a short enough time for the confection to remain alcoholic. When diners take a bite the hot beer mixes with the dough in what is claimed to be a delicious taste sensation. Inventor Mark Zable said it had taken him three years to come up with the cooking method and a patent for the process is pending. He declined to say whether any special ingredients were involved. His deep-fried beer will be officially unveiled in a fried food competition at the Texas state fair later this month. Five ravioli-like pieces will sell for $5 (£3) and the Texas Alcoholic Commission has already ruled that people must be aged over 21 to try it. Mr Zable has so far been deep frying Guinness but said he may switch to a pale ale in future. He said: "Nobody has been able to fry a liquid before. It tastes like you took a bite of hot pretzel dough and then took a drink of beer." Mr Zable previously invented dishes including chocolate-covered strawberry waffle balls and jalapeño corndog shrimps. Last year's winner of the Texas state fair fried food competition was a recipe for deep-fried butter. http://www.fieldandstream.com/blogs/hunting/2010/09/texas-chef-successfully-deep-friesbeer
i'll definitely try it if i make it to dallas while the fair is still going on. last year had the fried butter, fried peaches and cream, and a fried peanut butter and jelly sandwich.
If he can make it taste like you took a bite of hot pretzel dough and then took a cold drink of beer, he might have something here. That would be quite a miracle of science.
Well, what if he froze the beer into small globules, then wrapped those in room-temperature dough, and then deep fried it? Would that be better?
