your hands to get rid of excess flour. From there, it goes
straight into a wok (or Dutch oven) full of hot oil.
Finally, it’s important to make sure your beer is ice-cold,
for three reasons:

1. 
   

    Cold    liquids hold    their   carbonation better.

   
   


2. Cold liquids inhibit the formation of gluten.


3. The recipe only calls for 1 cup of beer, so you’re
   gonna have to drink the leftovers.

CAN OIL BOIL?

We’ve all heard the phrase “boiled in oil,” and

we’ve   certainly   seen    a   pot of  oil bubbling    vigorously

when     you     add     food    to  it.     But     can     oil     truly   boil?

Technically,     yes.    Practically,    no.     Boiling,    as  we

discuss here,   is  the conversion  of  a   liquid  to  a   gas.

Depending   on  how tightly their   molecules   are stuck

together,    various     liquids     boil    at  various

temperatures.   Water   boils   at  212°F,  while   extremely

volatile    liquid  nitrogen    boils   at  negative    320°F!  The

boiling  point   of  oil     is  far     greater.    In  reality,    oil

begins   to  smoke   and     will    eventually  catch   on  fire

long     before  it  can     possibly    reach   its     boiling

temperature.     The    smoke    point   (the    temperature     at

which   wisps   of  smoke   begin   to  appear  above   the oil;

see here)    and     the    flash    point   (the    temperature     at