Hey, what's up?
I'm going to fry stuff today.
[FRYING]
GRANT CRILLY: There's a lot of debate
on what's going to be delicious, what's going to be trapped.
We have about eight pots of fryer oil going.
Ramen.
[HITTING]
Should puff up a little bit.
It's definitely going to get nice and crispy.
So if it's bubbling, that means there's still much water in it,
right?
Now I'm going to add basil.
[FRYING]
Bet you guys are going to like this.
You pull the bottom off and put bottom on the top
and make a sandwich and then bread the whole thing.
Like frosting in the middle?
Yeah.
Just like you eat it.
That's not how you guys eat cupcakes?
That's not, but it's smart.
I don't know.
I'm kind of 50/50 on this one.
[MOAN]
[FRYING]
GRANT CRILLY: Oh, that looks pretty yummy.
Mm.
Not too bad, but the frosting's nice and warm and gooey now,
and the crispy shell.
I mean, this might be the future of cupcakes.
GRANT CRILLY: It's kind of like a peach pie pocket.
I know it doesn't look like it makes sense,
but the egg will keep it all shiny.
And it'll stop grease from flowing inside the dough,
kind of like when you put egg wash on a pie or biscuit.
So we've got a little bit harder oil.
GRANT CRILLY: Ham cheese, Kraft singles by choice,
and white bread.
My mom used to make this when I was a kid.
She would just dip it in like a French toast
better, and then try each side up like this in a pan.
Hey, look, when you're frying stuff, wet hand, dry hand.
[FRYING]
GRANT CRILLY: Pouring out.
RILEY MOFFITT: Uh oh.
RILEY MOFFITT: It's really, it's strangely good.
Pretty good dude.
RILEY MOFFITT: What the?
SPEAKER 1: Where did it go?
At Uwajimaya, they have this Japanese thing.
It's like mashed potatoes and like little steamed vegetables
fried in like a little croquette with this little Japanese
sauce.
SPEAKER 1: Whew.
RILEY MOFFITT: This is the American version.
Sous vide steak at 55 for two hours.
Now, we're going to deep fry it and eat it
with Riley's potato balls.
GRANT CRILLY: This is best way to sear a steak
after you cook it sous vide.
BEN JOHNSON: Yeah, we're good.
GRANT CRILLY: We're going to overcook it.
BEN JOHNSON: Coming out.
SPEAKER 2: Mm.
GRANT CRILLY: It's a fish try batter, flour, baking soda,
alcohol, like vodka.
You need some sort of liquid to bind all the starch and all
the flour.
Alcohol is way more volatile than water,
so it gets out of the crust or gets out
the batter a lot faster.
It makes it a lighter battery, a crispier batter.
All right.
Let's do cauliflower.
SPEAKER 3: Yeah, that's good.
Hot.
There's like hot juice.
It was just in boiling oil.
Yeah, sure.
RILEY MOFFITT: [INAUDIBLE], I've never actually
had this deep fried.
[FRYING]
It's got like this crispy delicious outside,
plus all the goodness that is McDonald's to begin with.
Riley watch this.
Let's deep fry the egg yolk, right?
Bread it, little bit about breading,
dig them up, fry them.
Golden and bready on the outside and crispy and gooey
yolk on the inside.
If you're going to fry ice cream,
the oil has to be super hot, super freaking hot.
[FRYING]
SPEAKER 4: Oh my gosh.
I've been waiting all day for this right here.
Mm.
GRANT CRILLY: Ben just made these bacon bits.
You just run bacon through a grinder.
And now I'm putting bacon bits on the cinnamon rolls.
I'm definitely going to put icing on it.
Here we go.
It's only 300 degrees, so it shouldn't be too cray cray.
My favorite icing, powdered sugar and milk.
Whoa.
I think this might be star of the show.
I don't know.
Let's try it.
That's special.
SPEAKER 5: It looks like it has a halo [INAUDIBLE].
That's insane.
Sandwich off.
This is a deep fried sandwich off.
Peanut butter and jelly, which is a very classic American
sandwich versus Hugh's--
It's very common.
It's cheese and butter on toast for breaky.
BEN JOHNSON: It's looking pretty good, Hugh.
HUGH: Delicious.
BEN JOHNSON: This is actually good deep fried though.
Like, I could get behind this for breaky or--
HUGH: Breaky?
They're catching on.
[LAUGH]
I'm exhausted.
I think my favorite was Riley's sandwich.
The gooey bun with the bacon.
S'more was a flop.
It disappeared.
The marshmallow just disappeared.
RILEY MOFFITT: Everyone liked the cupcake right off the bat.
I think the cauliflower was a hit too.
The PB and J.
It was heavy, but that's not what I didn't like.
What I didn't like was the molten peanut butter,
and jelly was just like, it's too liquid.
RILEY MOFFITT: We've got a lot of work
to do on the ratios of PB and J and the sandwich, and the--
No, dude, the ratio of my PB and J is perfect.
I'm going heads down for like a month on that.
If you eat it at-- [LAUGH].
They're not going to.
We're down, we're done frying.
No you're not.
GRANT CRILLY: Washed my glasses probably five or six times
today.
Can't see anything.
I love it just because I just get to put my head in anything.
[INTERPOSING VOICES]
RILEY MOFFITT: Oh, let's get some PB and J on there.
GRANT CRILLY: That's disgusting.
[LAUGH]
It's very unlikely we'll start a fire.
[FRYING]