The Best of Both Worlds
Posted: Thu Sep 16, 2010 11:12 am
Have ya'll seen the article below. A guy I work with sent me the article below from the Field & Stream website.
September 15, 2010
Texas Chef Successfully Deep-Fries...Beer!
I sincerely hope the committee that hands out Nobel Prizes in the science fields have taken notice of one Texas chef who recently achieved a gastronomical breakthrough: deep-fried beer.
That’s right. According to this report: 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.
Zable will introduce the dish at a fried-food competition in Texas later this month. He’ll serve five of the ravioli-like bites for a very modest $5. If any of our Texas readers plan on attending this food festival, please report back to the Wild Chef (fswildchef@gmail.com) and let us know how they tasted.
This dish sounds like the perfect hunting camp side dish. But the question is, what wild game do you think it’d go best with? I’m thinking it’d taste mighty fine next to a slab of grilled backstrap. Any other suggestions? —Colin Kearns
September 15, 2010
Texas Chef Successfully Deep-Fries...Beer!
I sincerely hope the committee that hands out Nobel Prizes in the science fields have taken notice of one Texas chef who recently achieved a gastronomical breakthrough: deep-fried beer.
That’s right. According to this report: 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.
Zable will introduce the dish at a fried-food competition in Texas later this month. He’ll serve five of the ravioli-like bites for a very modest $5. If any of our Texas readers plan on attending this food festival, please report back to the Wild Chef (fswildchef@gmail.com) and let us know how they tasted.
This dish sounds like the perfect hunting camp side dish. But the question is, what wild game do you think it’d go best with? I’m thinking it’d taste mighty fine next to a slab of grilled backstrap. Any other suggestions? —Colin Kearns