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Deep Fried Butter
Posted: 9:56 am, October 13th, 2009 in Miscellaneous
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21 Comments
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GROSSS aka total must have. munchkins filled with coffee. coffikins?!
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Deep Fried Butter = Deep Fried Delicious
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But Dean, how will you make the coffee not just soggy-fy the munchkin? Hahahah with my patented process... muhahahahaha
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lol wtf....
obviously in much the same way they make cherry cordials -- with enzymes. what i'll do is i'll make white chocolate covered coffee sugar pellets laced with invertase. let it cure for a week so the enzymes break down the sugar into coffee goo.
and then i'll wrap that baby in some dough and deep fry it.
or deep fry some dough covered balls of super frozen coffee sorbet
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You'd need to sell the super frozen coffee sorbet ones as soon as you fried it, or fry it to order, which would slow down the turnover at a fair venue.
And white chocolate is disgusting.
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I like the dark stuff but I figure white chocolate would be more neutral than milk/dark chocolate and would therefore not mask the coffee flavor.
here's a thought: what if it were like a xiao long bao? like a coffee aspic made with gelatin. in the deep fryer, the super heated jelly would turn into a liquid. i'm sure it would stay crispy for at least 15 minutes.
and if you used a type of dough with a moderately high fat content, it would also keep the liquid from soaking through
if it were done this way, you could keep the balls prewrapped and refrigerated/room temp. Then make it in big 5-order batches if the lines are long.
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I like where you're going with this, but further discussion away from the prying eyes of the internet is needed. Depending on how serious you are about executing this, that is.
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word.
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I might just barf.
http://www.npr.org/blogs/health/2009/09/fair_explores_new_frontier_in.html
edit: crap wrong topic.