Japanese Chef Uses Bare Hands to Cook Tempura in BOILING Oil
By Carl Samson
The master chef of a tempura joint in Japan is amusing netizens with his ability to dunk his fingers into a pot of boiling oil without any issues.
Twitter user @Yuku1991 shared a video of the head chef and owner of Tenkin, the tempura joint in Hamamatsu, Shizuoka Prefecture in action on Aug. 15.
As seen in the video, the chef slides an egg yolk from a bowl in his left hand to his right and drops it into another bowl of tempura batter.
He then takes it back and lays it into a pan of deep, boiling cooking oil — with his fingers clearly making a plunge.
The unusual sight has Japanese Twitter speculating.
Some claimed that the chef only managed to do it because he already lost sensation in his right hand, according to SoraNews24.
However, user @taiyakiudon had a different opinion, pointing out that it could all be about the Leidenfrost effect.
Named after the 18th-century doctor and theologian Johann Gottlob Leidenfrost, the Leidenfrost effect is a physical phenomenon in which a liquid, when placed near another substance hotter than its boiling point, creates an insulating layer of vapor that prevents it from boiling too quickly.
As such, the tempura batter on the chef’s hand and fingers supposedly protects him from burning when dunking into the boiling oil.
Regardless of how Tenkin’s tempura are made, they look even more amazing when served.
A bowl with shrimp, fish and egg costs 1,000 yen ($9).
Twitter users commented:
“That’s supernatural work!”
“I wonder if it hurts or not.”
“It’s been so long since I visited. Even if I come early, the line’s already long.”
“I will definitely go!”
“Now that’s some extreme skills.”
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