Okay. Can someone please translate this? I know oil stays separate from water, but why doesn’t the goldfishes’ water get hot from the oil above it? Does the heat not get transferred because the temperature and viscosity of the liquids are too different?
This deep fryer is designed with water in the bottom so that when bread crumbs and other debris fall off of the piece you’re frying, they sink down to the water and get trapped there, instead of just bouncing around in the oil and burning (thus imparting a burnt taste to the tempura).
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