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Japanese Chef Uses Bare Hands to Cook Tempura in BOILING Oil

ASEAN NOW Content Team

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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.


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24 minutes ago, Thaivisa Web Content Team said:

Leidenfrost effect

The Leidenfrost effect is a physical phenomenon in which a liquid, in near contact with a mass significantly hotter than the liquid's boiling point, produces an insulating vapor layer keeping that liquid from boiling rapidly.....ahhh another piece of trivia I was striving to know.



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