New fryer which keeps the oil clean and the kitchen safe
Moving house is stressful – especially if you're a goldfish heading out of the bowl and into the fryer
Since reports of this Japanese-built contraption appeared so close to April 1, we had to make sure we could authenticate its existence before going to press. But we can now confirm that your eyes do not deceive you and you are indeed looking at a goldfish swimming at the bottom of a deep fat fryer.
While the toilet bowl aquarium has been on the market for some years now, many had hoped that this photograph had signalled the breakthrough in technology that would finally give professional kitchens what they've secretly always wanted – the deep-aquarium fat fryer.
The idea that the goldfish within the aquarium could be fed on nothing else but tempura batter scraps raised the possibility of being able to produce, on a budget, an aquatic answer to the prohibitively expensive Japanese land-based fat-marbled delicacy that is Kobe beef. This could be seen as a piscine gavage, if you will. A sustainable way to produce an alternative to the prized fatty flavour of belly tuna (toro) that does away with over-fishing the species to extinction.
But sadly, no, the truth is that although it really is a fish swimming at the bottom of the fryer, it's actually just a wheeze by Japanese company Waterfryer to demonstrate the way its new fryer operates. Working from the well-established fact that oil and water don't mix, they've designed a fryer that, by putting a layer of water underneath the oil, both keeps the oil clean and the kitchen safe from the violent reaction that usually occurs if water is accidentally added to hot oil.
Through the wonder of physics, batter scraps collect in the water leaving the oil floating above, free from unpleasant burnt bits and, if any excess water moisture enters the oil layer, it simply flows fuss-free down to the layer of H20 below.
Although it be would be possible to use the layer of water as a goldfish aquarium, medium to long term, the reality is that you will probably get through a lot of goldfish as not only would they eventually run out of oxygen, if they got curious enough to poke their head into the 163?C layer of oil above, they'd be fried alive.
And no, we can't confirm whether the goldfish shown was harmed in the demonstration of this fryer.
waterfryer.co.jp
