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Started By
Message
The Food Lab: Foolproof Onion Rings
Posted on 9/28/15 at 12:48 pm
Posted on 9/28/15 at 12:48 pm
These are the kind of onion rings I like:
LINK
Recipe
INGREDIENTS
2 large onions, cut into 1/2-inch rounds
2 quarts peanut oil
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon paprika
3/4 cup light-flavored beer(such as PBR or Budweiser), ice-cold
1/4 cup 80-proof vodka
Kosher Salt
DIRECTIONS
1. Separate the onion rounds into individual rings. Place in a gallon-sized zipper-lock freezer bag and put them in the freezer until completely frozen, at least 1 hour (they can stay in the freezer for up to 1 month).
2. When ready to fry, remove the onion rings from the freezer bag, transfer to a bowl, and thaw under tepid running water. Transfer to a rimmed baking sheet lined with a clean kitchen towel or several layers of paper towels and dry the rings thoroughly. Carefully peel off the inner papery membrane from each ring and discard (the rings will be very floppy). Set aside.
3. Preheat the oil to 375°F in a large wok or a Dutch oven over medium-high heat. Combine the flour, cornstarch, baking powder, baking soda, and paprika in a medium bowl and whisk together. Combine the beer and vodka in a small bowl.
4. Slowly add the beer mixture to the flour mixture, whisking constantly until the batter has texture of thick paint (you may not need all of the beer). The batter should leave a trail if you drip it back into the bowl off the whisk. Do not overmix; a few small lumps are OK. Dip one onion ring in the batter, making sure that all surfaces are coated, lift it out, letting the excess batter drip off, and add it to the hot oil by slowly lowering it in with your fingers until just one side is sticking out, then dropping it in. Repeat until half of the rings are in the oil. Fry, flipping the rings halfway through cooking, until they are deep golden brown, about 4 minutes. Transfer the rings to a large mixing bowl lined with paper towels and toss while sprinkling salt over them. The fried rings can be placed on a rack on a rimmed baking sheet and kept hot in a 200°F oven while you fry the remaining rings. Serve the rings immediately
quote:
At their physical core, onion rings couldn't be more different from fried fish. But at their philosophical core, they are one and the same. In each case, the goal is to prevent the browning and toughening of the main ingredient being fried (that would be the onions or the cod) while simultaneously adding textural contrast and flavor to the exterior.
LINK
Recipe
INGREDIENTS
2 large onions, cut into 1/2-inch rounds
2 quarts peanut oil
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon paprika
3/4 cup light-flavored beer(such as PBR or Budweiser), ice-cold
1/4 cup 80-proof vodka
Kosher Salt
DIRECTIONS
1. Separate the onion rounds into individual rings. Place in a gallon-sized zipper-lock freezer bag and put them in the freezer until completely frozen, at least 1 hour (they can stay in the freezer for up to 1 month).
2. When ready to fry, remove the onion rings from the freezer bag, transfer to a bowl, and thaw under tepid running water. Transfer to a rimmed baking sheet lined with a clean kitchen towel or several layers of paper towels and dry the rings thoroughly. Carefully peel off the inner papery membrane from each ring and discard (the rings will be very floppy). Set aside.
3. Preheat the oil to 375°F in a large wok or a Dutch oven over medium-high heat. Combine the flour, cornstarch, baking powder, baking soda, and paprika in a medium bowl and whisk together. Combine the beer and vodka in a small bowl.
4. Slowly add the beer mixture to the flour mixture, whisking constantly until the batter has texture of thick paint (you may not need all of the beer). The batter should leave a trail if you drip it back into the bowl off the whisk. Do not overmix; a few small lumps are OK. Dip one onion ring in the batter, making sure that all surfaces are coated, lift it out, letting the excess batter drip off, and add it to the hot oil by slowly lowering it in with your fingers until just one side is sticking out, then dropping it in. Repeat until half of the rings are in the oil. Fry, flipping the rings halfway through cooking, until they are deep golden brown, about 4 minutes. Transfer the rings to a large mixing bowl lined with paper towels and toss while sprinkling salt over them. The fried rings can be placed on a rack on a rimmed baking sheet and kept hot in a 200°F oven while you fry the remaining rings. Serve the rings immediately
This post was edited on 9/28/15 at 1:32 pm
Posted on 9/28/15 at 12:57 pm to Stadium Rat
Wet batter onion rings are not good.
Posted on 9/28/15 at 1:04 pm to Stadium Rat
Onion in cold water, onion in seasoned flour. onion in water. onion in flour. fry.
Posted on 9/28/15 at 1:06 pm to Maderan
quote:To each his own, I guess. I can't stand the lightly floured ones. Read the article for the reason the coating is the way it is.
Wet batter onion rings are not good.
Posted on 9/28/15 at 1:12 pm to Stadium Rat
I can tell by looking at them that I wouldn't enjoy those. I don't care for that type of batter on onion rings.
I might be convinced to eat these, though.
I might be convinced to eat these, though.
Posted on 9/28/15 at 1:18 pm to Gris Gris
Agree that those are NOT the kind of o-rings I enjoy. I reject the premise of wet batter needed to prevent browning of the onions: I LIKE the thin-cut, barelyt floured kind--where the onion itself actually caramelizes. These are easy to make at home and are damned hard to find in a restaurant.
#thincutorings4life
#thincutorings4life
Posted on 9/28/15 at 1:21 pm to Maderan
quote:
Wet batter onion rings are not good.
This. OP's pics are my least favorite style.
I like a thick cut onion ring like you can get over at Liuzza's.
Posted on 9/28/15 at 1:21 pm to Darla Hood
quote:
My preferred styles:
Yep. I don't like the kind in the Op's pic.
Posted on 9/28/15 at 1:30 pm to Stadium Rat
I wonder what the vodka does?
Posted on 9/28/15 at 1:35 pm to Artie Rome
quote:I don't know why - the article doesn't say. But I have heard of vodka in pie crusts, I think to make it crispy.
I wonder what the vodka does?
Posted on 9/28/15 at 1:37 pm to hungryone
quote:
thin-cut, barelyt floured kind--where the onion itself actually caramelizes.
Exactly. I love those. I want to taste onions, too, rather than a bunch of batter. Same with most fried foods. I'm not terribly fond of wet batter fried foods in most cases.
Posted on 9/28/15 at 1:38 pm to Gris Gris
The ones in the Op look like something that you get in the frozen food section.
Posted on 9/28/15 at 1:56 pm to Artie Rome
quote:
I wonder what the vodka does?
I think due to the low boiling point of alcohol it vaporizes quicker than the water and causes the batter to puff up more than a typical milk batter. That's why they use beer as well.
quote:
Onion in cold water, onion in seasoned flour. onion in water. onion in flour. fry.
This is the best way to make rings. You don't really need to season the flour but I'll allow it.
Posted on 9/28/15 at 2:08 pm to Trout Bandit
quote:
his is the best way to make rings. You don't really need to season the flour but I'll allow it.
Feeling magnaminous this Monday afternoon, eh?
Posted on 9/28/15 at 2:22 pm to Dandy Lion
I always prefer strings:
Posted on 9/28/15 at 2:26 pm to Neauxla
quote:
always prefer strings:
ditto
Posted on 9/28/15 at 3:03 pm to Stadium Rat
I used to like the lightly floured type a la "Popeyes". After having Verti Marte"s onion ring for the last few years I find them superior. Very much like the OP has pictured.
Posted on 9/28/15 at 3:09 pm to Stadium Rat
i love onion rings, all kinds, but those are my least favorite. That is what they serve at chinese buffets
Posted on 9/28/15 at 3:20 pm to Lester Earl
I think the onion rings in the OP are one of the few foods I actually hate.
If you ever find yourself on the West Bank hit up Chubbie's. Best onion rings on the planet.
If you ever find yourself on the West Bank hit up Chubbie's. Best onion rings on the planet.
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