The obvious message is the safety factor, and water being able to interact with the hot grease/oil, without a problem, like traditional methods.
They invented a fryer with water filled under heated frying oil. It brings 2 advantages:
The crumbs normally fly around the surface of cooked oil, they get burnt and it makes the frying oil 'old'. With this fryer, crumbs sink straight to the water below; this helps to slow aging of frying oil.
2. As you see in the demonstration, if you throw water in heated oil, it bursts. Therefore, you couldn't deep fry something which has lots of liquid in it. With this fryer, you can deep fry such foods with no problem.
It doesnt "burst". From my understanding of water and steam, the water displaces the oil and goes to the bottom and then flashes into steam. This gives you that 'explosion'.
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