Texas restaurant chef Mark Zable has managed to achieve the almost impossible – roast a beer without evaporating the liquid from it. It turned out to be an original tasty dish that glorified its creator all over the world.
It all started with the idea to break the stereotype that beer should be sold in bottles and cans. Mark then spent three years experimenting with ingredients, preparation methods, and proportions. No cook before him tried to do something like this.
The result is a fried beer – a dough product reminiscent of Italian ravioli, but inside, instead of the usual filling (meat or cheese), there is the famous Irish beer Guinness, which is brewed from roasted barley. The taste of the dish can be compared to the usual beer eaten with a hot pie.
Zable himself believes that the choice of beer for the filling is not fundamental. Instead of Guinness, he is ready to wrap light and non-alcoholic varieties in dough, as long as visitors like it.
The Fried Beer recipe is patented by Mark Sable and kept secret. It is only known that for cooking, stuffed pads are dipped in boiling oil for 20 seconds so that they are fried and become crispy. In a short time, the beer does not have time to heat up and lose its original taste. It remains unknown if the recipe uses ingredients other than dough, beer, and butter. Mark himself refuses to answer this question.
Now fried beer is sold in many US bars, for one serving of 5 “patties” you will have to pay from $5. A half-liter bottle of Guinness costs about the same. In America, beer ravioli is only allowed to be bought by people over the age of 21.
Judging by the reviews, not everyone likes the new dish, mostly tourists order it. One of the tasters wrote that he likes fried shrimp for beer much more than these strange “doughnuts”.