On Sat, 16 Sep 2006 00:11:32 -0500, Lou Decruss >
wrote:

>On Sat, 16 Sep 2006 03:22:58 GMT, Andy Katz
> wrote:
>
>>I'm not happy with the results of standard breading on onion rings. I
>>used pure egg whites, one whole egg, a bit of cream to thicken and
>>some Tabasco for flavor. I used Wondra flour and store-bought seasoned
>>breadcrumbs.
>>
>>After applying the breading I let them sit about 30 minutes before
>>immersing them in 350 degree oil.
>>
>>All of the breading stayed on about one quarter. About half lost half
>>their breading, and the final quarter lost nearly all of their
>>breading.
>>
>>I breaded half the onion rings the normal way, using one pass. I took
>>the rest and, after letting them sit for a minute or two, re-immersed
>>them in the egg and applied more breadcrumbs.
>>
>>Didn't seem to make much difference.
>>
>>How can I improve their ability to retain the breading?
>>
>>Andy Katz
>
>I slice the rings and put them in a zip lock bag with enough flour to
>coat them. Give it a good shake. Let it sit for at least an hour.
>Anything you do from then on will stick better.

I see. Thanks.

After they sit you apply egg prior to whatever coating?

Andy Katz
"Modesty is in thought, not clothing."

Joel Shurkin

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