What is Digg?126 Comments
- darkstorm777, on 10/12/2007, -4/+177But how the heck does the heat from the BOILING OIL not transfer to the water? And isn't that contaminating the oil? I mean, fish ***** and piss and spawn. What about cleaning, or how about oxygen?
How is the tank initially heated? with both water and oil mixed?
Really weird, but really cool if they explained more in how all this is accomplisehd - rcran, on 10/12/2007, -3/+173This reminds me of a story from when I was in art school:
I made this piece of art out of an old GE stove. I removed one of the elements and replaced it with a red neon spiral.
I got some bubble eye gold fish (they look like their eyes are bursting out of their heads) and put them in a bowl.
I rigged a bubble mechanism so that bubbles would come up from the bottom of the bowl.
I placed the bowl with the fish on the red neon, and it looked like they were boiling on the stove.
Anyway, people would run into the gallery and pull the bowl right off the stove, because they thought I was ACTUALLY boiling them... Subsequently when they pulled the bowl off, the water would drain and the fish would die. They got this cruelty to animals agency involved even. I had to tell this guy that THEY were killing them, not me.
Ha. - pmuaddib, on 10/12/2007, -3/+124Putting catfish down there would be amazing. Whenever you were ready for some catfish, you would just have to get a long fishnet and just pull it up through the hot grease. You can't get fresher fish than that.
- geminitojanus, on 10/12/2007, -7/+125"But how the heck does the heat from the BOILING OIL not transfer to the water?"
Some will, but the universal rule: Heat rises. The bottom oil will actually be cooled by the water from the tank, bringing them closer to thermal equilibrium. A tank cooler can keep the fish cool and a run-of-the-mill oil coil heater can boil the oil at the same time. It's genius.
"And isn't that contaminating the oil? I mean, fish ***** and piss and spawn."
And they do this in water, which doesn't mix with oil. Even if they somehow *did* float upward into the oil, the heat of the oil would cook out anything that would endanger human beings (not many organisms can even live in 180+ degrees, let alone ones that would harm us).
"What about cleaning, or how about oxygen?"
The fish clean the oil because the solids sink and the fishies eat the solids. The oxygen gets in from a bubbler like any other tank. Seems rather simple, elegant, and genius to me. - marketnet, on 10/12/2007, -1/+79This is really cool. I suspect that you could also do it with other types of fish, as well, like Catfish. What would be very cool would be to use Catfish and then when they get big enough fry them up too.
- steven401, on 10/12/2007, -0/+74Picture:
http://img400.imageshack.us/img400/5418/goldfishdeepfryerfj5.jpg
Picture Mirrors:
http://img520.imageshack.us/img520/9572/goldfishdeepfryervb8.jpg
http://img519.imageshack.us/img519/5844/goldfishdeepfryerxm1.jpg
Text:
By David Ponce
Oh, Japan, how you delight us with your wacky shenanigans. The latest? How about a fully functional aquarium that exists… right inside a deep fryer. No, no… let me explain this right. See, you have this aquarium with real live fish, and then, sitting right on top, is piping hot oil (163 Celsius) that is actually used to cook food. Since the water and the oil don’t mix, all the fish have to do to stay alive is not venture into the hot oil on top. What’s more, fallen crumbs from the frying process fall into this aquarium, serving as fish food. The fish are then able to live from 5 to 10 years, as long as they don’t get curious about what’s above the water line. It’s great stuff, but… we have a few questions about all this: how is the heat from the oil not transferred to the food through conduction? How do the fish breathe? Don’t they need oxygen? The food that falls below can’t be healthy; why aren’t they obese?
Whatever the case, after the jump, we’re including a video. And, get this… a link to a Japanese website called “WaterFryer”…
Youtube Video:
http://www.youtube.com/watch?v=ZH96MhITOlk&eurl=http%3A%2F%2Fwww%2Eohgizmo%2Ecom%2F2007%2F03%2F29%2Fjapanese%2Ddeep%2Dfryer%2Dhas%2Daquarium%2Dwithin%2F - dponce80, on 10/12/2007, -1/+70Guys, I'm the owner of the site. If this is on the frontpage, the site is likely "down". Check back later in a few minutes. The site is not actually down, I just made the mistake of hosting with Bluehost. They must be the only morons on the planet to have CPU limits, so you diggers are exceeding my stupid limit. I'm switching to Media Temple (though I've heard their servers are slow. Anyone on this?), but this won't happen until the weekend. Sorry about that.
I hope there's a mirror somewhere for now. - glasnostic, on 10/12/2007, -3/+54I’m holding out for a fryer that sits atop a vat of batter filled featherless swimming chickens.
Also.. I think that video is trying to say something about this fryer not having a problem with water being thrown in it. That’s why I don’t get. Either the oil is treated so that it does not transfer heat to water, or the water is treated so that it does not absorb heat from oil. - quantumHobbit, on 10/12/2007, -5/+40@ darkstorm
The water and oil won't mix so there will be no heat transfer from convection only from conduction. Conduction is very slow, compared to convection, so those radiator fans sticking out the side can propably keep up with the heat from the oil. That or they only use the fryer in short spurts to prevent over heating. - pmuaddib, on 10/12/2007, -1/+36I wonder if when the fish die naturally do they just float up into the grease and get cooked.
- LostOnion, on 10/12/2007, -0/+22I just read somewhere that 77 degrees is the upper limit of their temperature tolerance. My guess is that the warmer water at the top acts like a barrier to them and so they wont swim anywhere near the hotter water and hot oil.
- humperdeath, on 10/12/2007, -3/+25Goldfish dont need much aeration and filtering - they can live ok in just a bowl of water. But this cant be a good idea, because the fish will swim up to the food source, and, man that's gonna burn the lips!
And then, you know what happens when the fish die, they float up to the top, then 'psssst' instant fried fish! - Herolint, on 10/12/2007, -0/+21@jeffeb
They were saying that the reason the oil and water in the goldfish fryer don't react the same way the water and oil did in the wok is that they have a mechanism inside the oil, at the bottom where it contacts the water, that cools the oil. That's probably why the fish can come up and peck at the food floating in the bottom of the oil without getting fried as well.
They also explained that developing this fryer took over 10 years of research. - BionicBeefpile, on 10/12/2007, -1/+19I think if you contact BlueHost support, they will temporarily remove a CPU quota during digg/slashdot/fark hits.
I host a site there as well, and I remember seeing this in the forums when I was thinking about hosting there. - geminitojanus, on 10/12/2007, -0/+17"Well, all the bacteria would probably die, but that doesn't make it much cleaner. Poop is still poop, even at 200 degrees. I think the whole fish dying (is that how you spell that?) and floating to the top thing would make the oil a little icky."
If you've ever worked in a kitchen anywhere, you'll realize that the oil gets pretty damned nasty already. The few parts per million the fish poo would add to it wouldn't affect the quality of the food or the quality of the oil. Also, restaurant fryers have to have their oil changed regularly because, well, most oils just plain don't last very long, the heat breaks them down into nastiness. So, keep changing the oil, and when you go to change the oil, scoop out some of the piles of solids at the bottom that the fish wouldn't eat and everything will be peachy. - Tamriel, on 10/12/2007, -0/+14The part of the video that got me was when he combined the water and hot oil in the pan. No, it wasn't exciting. (I've stupidly done it before.) The randomness coupled with the guy's laugh was all I needed.
- kweee, on 10/12/2007, -0/+13"Why aren't the fish obese?"
They get a lot of exercise: swimming. - undersky, on 10/12/2007, -0/+13You guys got it all wrong. I just showed this to my Japanese friend and she told me that this fryer was made not as a novelty, but to fry frozen food safely. (Think about thanksgiving turkey accident.) They merely used the fish as demonstration to show that cool water and hot oil can coexist. Those fishes are not in there for eating of crumbs or cleaning at all. In no way did the video suggest that. In a working machine there will not be such fishes. It's hilarious that hundreds of people on Digg will just go ahead and be misled by the submitter of this article, who apparently did not understand the video either.
- XISUPERMANIX, on 10/12/2007, -1/+13Here is where it gets scary- he is deep frying fish.
- jeffeb3, on 10/12/2007, -0/+12I think they were showing you that regular oil will instantly boil the water it touches. Then he pours water into the goldfish oil, and it doesn't boil. There is something special about this oil. Even the ice cube wasn't melting. Someone needs to learn Japanese, so I can understand what they did to this oil.
- JimV, on 10/12/2007, -1/+13"Some will, but the universal rule: Heat rises"
Actually, "heat" doesn't rise. Heat will spread from any medium that has more heat to one that has less heat. The notion that heat rises is due to the fact that when you heat a medium, be it air or water, it becomes less dense, and "rises" above the cooler medium, which is more dense. - raynar, on 10/12/2007, -0/+11except that, like, its not.
- jeffeb3, on 10/12/2007, -0/+11RTFA, no, WTFV. Yeah, watch the ***** video.
- halfwit, on 10/12/2007, -0/+10There's another story about it at
http://www.kilian-nakamura.com/blog-english/index.php/deep-fry-diving-for-goldfish-in-japan/ - Kikkoman, on 10/12/2007, -0/+10Ah.. so that's where the crunchy goldfishes comes from..
- notjamt9000, on 10/12/2007, -2/+11But feeding fish too much can kill them: http://www.alltooflat.com/pranks/myths/fish/ (cache: http://66.102.9.104/search?q=cache:2i_1yVFKBUgJ:www.alltooflat.com/pranks/myths/fish/+&hl=en&strip=1 )
With all that food coming down, it can't be good for them. - qber, on 10/12/2007, -0/+8Keeping the food from the water would be as simple as having a metal grill like structure somewhere at the bottom so things can't sink all the way down. As for the popping noise and huge mess, that's the water heating very quickly to boiling when it touches hot oil, which is much higher than the boiling point of water. In this case, they wouldn't be introducing water to already heated oil. A heating element at the top and a cooling system at the bottom might be able to keep the temperatures so that you can fry food without killing the goldfish. An air bubbler or perhaps another tank opening that isn't covered by frying oil would provide oxygen.
- SultanTravi, on 10/12/2007, -0/+8The oil directly above the tank isn't being heated, if you watch the video. It looks more like a reservoir. So it's probably hot, but not nearly as hot as the actual cooking oil.
They would have to clean out that tank a lot, judging by the amount of ***** that falls in it. As for contaminants from fish, most fish diseases aren't transferable, and those that are die when cooked. Also, the ammonia and nitrite from fish waste has to be broken down inside the tank; otherwise, the fish would die. - Eryin, on 10/12/2007, -9/+16CPU EXCEEDED LAUNCH VIPERS!
- McTendo, on 10/12/2007, -0/+7Those are called Freedom Fries!
- rocman9, on 10/12/2007, -0/+7Man, did you just say elephant?
- VeganG, on 10/12/2007, -2/+9@herolint:
Wow, only the Japanese would spend so much time and money on a novelty. - thylacine222, on 10/12/2007, -0/+6When I first read the topic, the image of a man scrubbing his deep fryer with a goldfish came into my head.
- djhworld, on 10/12/2007, -0/+6My goldfish come to the top of the tank when they want feeding. The "2 second memory" stuff is a load of crap because they know what me coming to the tank means (food) and they go to the same place every time.
How the hell this guy stops the fish from swimming up into the oil is beyond me. - bmeshier, on 10/12/2007, -0/+6Looks like bluehost just deep fried their customer.
- halleyscomet, on 10/12/2007, -0/+6@djhworld
They probably just use Goldfish used to a sinking pellet food and not a floating flake food.
My Goldfish swims to the bottom of the tank when I come by, because that's where his food sinks when I put it in. - darkstorm777, on 10/12/2007, -1/+62 Words for your first comment.
Fry Baskets
Just because you've worked with Deep Fryers before apparently dosent mean you've cooked with them - inactive, on 10/12/2007, -1/+6Make sure to turn the device OFF before throwing fish into it.
- Netmindstorm, on 10/12/2007, -1/+6"I wonder if when the fish die naturally do they just float up into the grease and get cooked."
I think just the very tips of their bellies get fried. - SultanTravi, on 10/12/2007, -0/+5Jeffeb3 is right. If anyone actually WTFV, they would already know the answers to these questions.
- Smeed, on 10/12/2007, -0/+4Who gives a crap if the description is a little off. The article/video is damn interesting.
- clickwir, on 10/12/2007, -0/+4If he's the one spending the money on his little project, that's purpose enough. Who are you to go around judging what people can and cannot do as a hobby/fun/curiousness?
- vrillco, on 10/12/2007, -1/+5CPU limits are quite commonplace, and they suck! I'm actually shopping for web space right now and from what I've learned these past few days, I'm probably going to get a cheap dedicated server, rather than fuss with "web hosting" providers, because I know the day someone pulls the plug on my site for being "too popular" is the day I drive down to Chicago (from Canada!) and beat the bastard with a KVM switch.
- combatchuck, on 10/12/2007, -0/+4Put a grill UNDER the chicken coop and advertise it as "fresh"
- terazzi, on 10/12/2007, -0/+4The water fryer has a cooling pipe in between the water and the oil so the water is kept at 55 Celsius.
The goldfish in it is to show that the water is kept at a low temperature that the fish could live.
The crumbs from frying fall into the water and does not get burnt in the oil so the oil could be used longer. - dippyskoodlez, on 10/12/2007, -0/+4tho I wouldnt suggest trying it yourself.
It makes a big boom, the pan flys up and oil shoots everywhere. - combatchuck, on 10/12/2007, -0/+3"I've worked with deep fryers before" = "I was the frytard at my last McJob"
- solidhubris, on 10/12/2007, -0/+3Deep fried cannibalism...delicious.
- halleyscomet, on 10/12/2007, -1/+4@agilio
"if any of the water gets near the area which is 350F it will burst out of the fryer as steam"
They addressed this in the video, where the demonstrator poured water and then ice into the oil.
There's a cooling pipe between the lawyers that keeps the oil near the water cool enough to prevent boiling. The water poured into the oil simply sank too fast for it to boil into steam in a large enough quantity to cause more than an small "Blurp."
"more enegery must be consumed"
Damn straight. This is for show, something "unique" to put in a high end restaurant to surprise and delight customers. it's not a practical means of extending the cooking life of the oil (even though it should accomplish that) because running it will be more expensive than just using more oil. - GeneralKickass, on 10/12/2007, -0/+3What good is a bridge without bungee jumping?
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