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Ultrasonic Deep-Fryer

 Sonicates French Fries, etc While Deep Frying Them
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The ability of deep frying in oil to form a crust on something like a french fry is directly related to the surface texture on that french fry. Modern cuisine gastrophysicists have discovered that exposing the naked french fries to ultrasonic waves prior to deep-frying can transform the surface of the naked french fry into a fuzzy, almost ciliated surface. After this happens, then subsequent deep-frying produces an extraordinarily crunchy deep-fried coating on the french fry, making it especially delightful and enjoyable to eat.

See the video below to see how modern cuisine specialists use an ultra-sonic bath to sonicate french fries before deep-frying them.

UPDATE: The Ultra-sonic deep-fryer would merge these 2 separate devices into a single one featuring dual baths - a water bath for sonication, and an adjacent oil bath for deep frying.

—sanman, Jan 02 2014

Ultrasonic French Fries http://www.youtube....I_tgxzXmpKQ#t=2m46s
Sonicating and Deep Frying the French Fries [sanman, Jan 02 2014]

Starch-Infused French Fries http://modernistcui...ch-infused-fries-2/
French Fries Infused With Starch Thru Ultrasonics [sanman, Jan 02 2014]

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       I see a problem.   

       The oil has to be hot when the chips go into it (or they'll be soggy). Therefore the outer layer of the fries will tend to harden, possibly before the ultrasonicator has had a chance to achieve anything.   

       Also, when the chips hit the oil, they immediately generate a sheath of bubbles of steam, which would tend to shield them from the ultrasonic waves.
—MaxwellBuchanan, Jan 02 2014
   

       Yeah, I was thinking about that problem even while I was posting up the idea. Well, maybe the french fries need to be in a warm (not hot) oil bath to sonicate them first, and then you suddenly squirt a lot of hot oil from an adjacent heating reservoir into the warm bath, and start your deep-frying process.
—sanman, Jan 02 2014
   

       That would be a disaster. For the chips to be crispy on the outside, the oil has to be hot from the moment they enter it. That way, vaporising water stops the oil from soaking into the potato.
—MaxwellBuchanan, Jan 02 2014
   

       Well, what do you suggest then? Should it be a dual bath, consisting of a sonicating water bath and the deep-frying hot oil bath? Then maybe you lift your metal basket of fries out of one bath into the other.
—sanman, Jan 02 2014
   

       Or wait - could we make use of the fact that oil floats on water to have both liquids in the same reservoir? Maybe you could keep the temperature where the oil layer is boiling but the water isn't?
—sanman, Jan 02 2014
   

       //Well, what do you suggest then?//   

       For 15% of profits, I suggest separate sonicating and frying compartments.   

       //both liquids in the same reservoir?//   

       Not a good plan. There is no happy way to keep a layer of oil at 180°C on top of water at <100°C.
—MaxwellBuchanan, Jan 02 2014
   

       Dammit, I was hoping for some elegant twist here that would allow me to do both things seamlessly.
—sanman, Jan 02 2014
   


 

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