Here’s how he did it, according to Vice:
Marcus had the wherewithal to realize that the key to frying water would be to enclose a portion of it in a membrane of some sort. He turned to calcium alginate, a gelatinous substance that is made from aqueous calcium chloride and aqueous sodium alginate (a tried-and-true staple of molecular gastronomy).
Marcus delicately rolls his congealed balls of water in egg and panko crumbs and carefully places them into his deep fryer, frying them up before slurping them down.
How does it taste? “That was the blandest fried thing I’ve ever tasted,” he says.
Marcus had the wherewithal to realize that the key to frying water would be to enclose a portion of it in a membrane of some sort. He turned to calcium alginate, a gelatinous substance that is made from aqueous calcium chloride and aqueous sodium alginate (a tried-and-true staple of molecular gastronomy).
Marcus delicately rolls his congealed balls of water in egg and panko crumbs and carefully places them into his deep fryer, frying them up before slurping them down.
How does it taste? “That was the blandest fried thing I’ve ever tasted,” he says.
