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

Oh pshaw, on Fri 15 Sep 2006 08:22:58p, Andy Katz meant to say...

> 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
>

Well, my personal preference is *no* crumbs. Dip in buttermilk, then in
seasoned flour only. Allow to dry, then repeat. I've never had it fall
off. You can also make a "batter" of the buttermilk, flour and seasonings,
but I don't think it works as well. If you like puffy onion rings, use
self-rising flour.

--
Wayne Boatwright
__________________________________________________

Is it ok to use my AM radio after NOON?

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.

Lou

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
>
> Well, my personal preference is *no* crumbs. Dip in buttermilk, then in
> seasoned flour only. Allow to dry, then repeat. I've never had it fall
> off. You can also make a "batter" of the buttermilk, flour and
> seasonings,
> but I don't think it works as well. If you like puffy onion rings, use
> self-rising flour.
>
> --
> Wayne Boatwright

I'm with you Wayne. The buttermilk thing is very good. Most of the time I
like to use a beer batter. I think that letting them dry out in the
refrigerator for several hours or even overnight helps keep the batter on.
As with potatoes, I like to do a double dip. I also like my onions slices
fairly thin....not width wise but I like an onion that has thinner rings as
they separate from the onion. I guess I like lost of good batter and less
onion.

Charliam

Curious question..... How does A&W make their onion rings.

I've tried a few times to make breaded onion rings but with
very poor results so I'm interested like most of us as to
how to keep the batter, flour, bread crums, or whatever
on those gosh dang rings.

Oh pshaw, on Fri 15 Sep 2006 10:32:49p, Charles Gifford meant to say...

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>>
>> Well, my personal preference is *no* crumbs. Dip in buttermilk, then
>> in seasoned flour only. Allow to dry, then repeat. I've never had it
>> fall off. You can also make a "batter" of the buttermilk, flour and
>> seasonings, but I don't think it works as well. If you like puffy
>> onion rings, use self-rising flour.
>>
>> --
>> Wayne Boatwright
>
> I'm with you Wayne. The buttermilk thing is very good. Most of the time
> I like to use a beer batter. I think that letting them dry out in the
> refrigerator for several hours or even overnight helps keep the batter
> on. As with potatoes, I like to do a double dip. I also like my onions
> slices fairly thin....not width wise but I like an onion that has
> thinner rings as they separate from the onion. I guess I like lost of
> good batter and less onion.
>
> Charliam

There's a neighborhood joint that makes great beer batter rings. I've
never made them myself. If the onions are sweet, then I don't mind thick
rings. Otherwise, I'm with you.

--
Wayne Boatwright
__________________________________________________

Is it ok to use my AM radio after NOON?

Wayne Boatwright wrote on 15 Sep 2006 in rec.food.cooking

> Well, my personal preference is *no* crumbs. Dip in buttermilk, then
> in seasoned flour only. Allow to dry, then repeat. I've never had it
> fall off. You can also make a "batter" of the buttermilk, flour and
> seasonings, but I don't think it works as well. If you like puffy
> onion rings, use self-rising flour.
>
> --
> Wayne Boatwright
> __________________________________________________
>
> Is it ok to use my AM radio after NOON?
>

Well I'm kinda a no crumb person as well. excepting I add cornmeal . A half
cornmeal and half seasoned flour. I use a little milk in the egg wash
instead of water.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

Michael \"Dog3\" Lonergan wrote:

> Like Andy I've always had the same problem. I'll try the flour and maybe
> zip lock bag next time I make them. I'm always disappointed in the way
> I've made them. I've used tempura batter with moderate success.

I can't say that I have ever had onion rings that have been great. Even the
best I have had tend to be grease laden. They are something that I have
learned to sneak from someone else's plate because they always taste better
when pilfered and it saves me having to eat an entire serving, something that
is bound to leave me in gastric discomfort. When I absolutely have to have
deep fried onion I prefer to go to an Indian restaurant for some onion bahj
<sp?>.

Oh pshaw, on Sat 16 Sep 2006 04:58:12a, Mr Libido Incognito meant to
say...

> Wayne Boatwright wrote on 15 Sep 2006 in rec.food.cooking
>
>> Well, my personal preference is *no* crumbs. Dip in buttermilk, then
>> in seasoned flour only. Allow to dry, then repeat. I've never had it
>> fall off. You can also make a "batter" of the buttermilk, flour and
>> seasonings, but I don't think it works as well. If you like puffy
>> onion rings, use self-rising flour.
>>
>> --
>> Wayne Boatwright
>> __________________________________________________
>>
>> Is it ok to use my AM radio after NOON?
>>
>
> Well I'm kinda a no crumb person as well. excepting I add cornmeal . A
> half cornmeal and half seasoned flour. I use a little milk in the egg
> wash instead of water.
>

I would like cornmeal, as well.

--
Wayne Boatwright
__________________________________________________

Is it ok to use my AM radio after NOON?

"Dave Smith" > wrote in message
...
> Michael \"Dog3\" Lonergan wrote:
>
> I can't say that I have ever had onion rings that have been great. Even
the
> best I have had tend to be grease laden. They are something that I have
> learned to sneak from someone else's plate because they always taste
better
> when pilfered and it saves me having to eat an entire serving, something
that
> is bound to leave me in gastric discomfort.

You too? I absolutely *adore* onion rings, but the side effects aren't
worth making them or ordering them. Doesn't matter if the rings are beer
battered, tempura'd, cornmeal battered or floured - the after isn't worth
the immediacy.

kili

kilikini wrote:

>
> > I can't say that I have ever had onion rings that have been great. Even
> the
> > best I have had tend to be grease laden. They are something that I have
> > learned to sneak from someone else's plate because they always taste
> better
> > when pilfered and it saves me having to eat an entire serving, something
> that
> > is bound to leave me in gastric discomfort.
>
> You too? I absolutely *adore* onion rings, but the side effects aren't
> worth making them or ordering them. Doesn't matter if the rings are beer
> battered, tempura'd, cornmeal battered or floured - the after isn't worth
> the immediacy.

Sadly, eh. My wife orders them all the time. She has a cast iron stomach and
can eat things that I wouldn't touch. I cut the fat off meat and leave it for
the dogs. At least I thought it was going to the dogs until one day I went
into the kitchen after she had cleared the table and discovered her eating the
fat I had trimmed. I can't eat that much fat on meat. She can eat it
straight. It isn't fair.

Oh pshaw, on Sat 16 Sep 2006 07:14:30a, Michael "Dog3" Lonergan meant to
say...

> Dave Smith >
> :
>
>> Michael \"Dog3\" Lonergan wrote:
>>
>>> Like Andy I've always had the same problem. I'll try the flour and
>>> maybe zip lock bag next time I make them. I'm always disappointed in
>>> the way I've made them. I've used tempura batter with moderate
>>> success.
>>
>> I can't say that I have ever had onion rings that have been great.
>> Even the best I have had tend to be grease laden. They are something
>> that I have learned to sneak from someone else's plate because they
>> always taste better when pilfered and it saves me having to eat an
>> entire serving, something that is bound to leave me in gastric
>> discomfort. When I absolutely have to have deep fried onion I prefer
>> to go to an Indian restaurant for some onion bahj <sp?>.
>
> The *worst* thing I've made is the onion strings. There is a BBQ joint
> here that puts them out. They are crispy, delicious and I like to dunk
> them in bbq sauce. I tried them at home... once. Biggest gob of glop
> I'd ever seen in a deep fryer.
>
> Michael
>

You need to dunk them in a liquid, then in flour, and allow them to dry on
a baking sheet. Then "sprinkle" them into the hot oil, not by the handful.
A local place here partially frys them, then lightly packs them into a
loaf-shaped basket and continues frying them 'til crisp and golden. It
becomes a pull-apart loaf. Wonderful!

--
Wayne Boatwright
__________________________________________________

Is it ok to use my AM radio after NOON?

"Dave Smith" > wrote in message
...
> kilikini wrote:
>
> >
> > > I can't say that I have ever had onion rings that have been great.
Even
> > the
> > > best I have had tend to be grease laden. They are something that I
have
> > > learned to sneak from someone else's plate because they always taste
> > better
> > > when pilfered and it saves me having to eat an entire serving,
something
> > that
> > > is bound to leave me in gastric discomfort.
> >
> > You too? I absolutely *adore* onion rings, but the side effects aren't
> > worth making them or ordering them. Doesn't matter if the rings are
beer
> > battered, tempura'd, cornmeal battered or floured - the after isn't
worth
> > the immediacy.
>
> Sadly, eh. My wife orders them all the time. She has a cast iron stomach
and
> can eat things that I wouldn't touch. I cut the fat off meat and leave it
for
> the dogs. At least I thought it was going to the dogs until one day I went
> into the kitchen after she had cleared the table and discovered her eating
the
> fat I had trimmed. I can't eat that much fat on meat. She can eat it
> straight. It isn't fair.
>
>

My husband's got the cast iron stomach and will eat just about anything.
You're absolutely right; it isn't fair.

kili

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

************************************************

On 16 Sep 2006 05:40:06 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>Oh pshaw, on Fri 15 Sep 2006 08:22:58p, Andy Katz meant to say...
>
>> 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
>>
>
>Well, my personal preference is *no* crumbs. Dip in buttermilk, then in
>seasoned flour only. Allow to dry, then repeat. I've never had it fall
>off. You can also make a "batter" of the buttermilk, flour and seasonings,
>but I don't think it works as well. If you like puffy onion rings, use
>self-rising flour.

Understood. And certainly battered rings are sui generis for the NYC
area.

But I do like a breaded one now and then, as are more common on the
west coast. Astro Burger in West Hollywood (immortalized a couple
years back by Hilary Swank stopping by at 3 or 4 am for a veggie
burger after winning her second Oscar) makes superb ones, as do the
many Tom's/Tam's found in the region. But I'm positive they buy theirs
frozen. I may have to resort to doing that as well, but I'd like to
exhaust the possibilities of doing them fresh.

Of course, even a successful fresh, hand-breaded version might not
translate to the commercial sphere because it's just too
labor-intensive for a $3.95 side.

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

Joel Shurkin

************************************************

In article >,
says...
> 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.
>
>

My wife makes the best onion rings like this. Dust with flour, dip in
beaten egg, then coat with panko. Let sit a while before frying -
important for adhesion of the coating. They come out crispy and
delicious.


--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

Wayne Boatwright wrote:

>
> There's a neighborhood joint that makes great beer batter rings. I've
> never made them myself. If the onions are sweet, then I don't mind thick
> rings. Otherwise, I'm with you.

I don't make them often (I'm not a *huge* fried-food fan) but when I
do, I almost always use beer as the primarly liquid. Beer, flour,
tobasco, maybe Panko sometimes if I have it and if I think about it.

Alexis.

Peter A wrote:
> In article >,
> says...
>
>>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.
>>
>>
>
>
> My wife makes the best onion rings like this. Dust with flour, dip in
> beaten egg, then coat with panko. Let sit a while before frying -
> important for adhesion of the coating. They come out crispy and
> delicious.
>
>
I agree basically, but the problem I have is that there always seems to
be so much of the panko left in my grease that I have to clean/strain it
before I can use again.

Wert's in Allentown,PA has the BEST..not battered..light & fluffy ....
delicious !

In article >,
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, when I worked in a neighborhood seafood restaurant, we used to
make our own onion rings from scratch. I made tons of those things
during the time I worked there. Our technique was simple. We took a big
bin and filled it with water, then added some milk to the water and some
eggs. I forget how much, but not enough to do anything more then cloud
the water a bit.

We sliced those big white onions and separated them into individual
rounds. Then we dumped the whole thing (about five pounds of onions at a
time) in the water, let them soak briefly, then we dumped them into a
big bin of regular old flour. Then we took the individual rings and
dipped them just a few at a time very quickly in the egg wash. Then we
dumped them into a big bin of course corn meal and we pressed the corn
meal onto the rings, but not hard enough to break the rings. We then
laid out the rings on a tray in a single layer and we waited a minimum
of 15 minutes before we deep fried them.

They came out perfect every time!

On Sun, 17 Sep 2006 01:40:01 -0400, Stan Horwitz >
wrote:

>In article >,
> 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, when I worked in a neighborhood seafood restaurant, we used to
>make our own onion rings from scratch. I made tons of those things
>during the time I worked there. Our technique was simple. We took a big
>bin and filled it with water, then added some milk to the water and some
>eggs. I forget how much, but not enough to do anything more then cloud
>the water a bit.
>
>We sliced those big white onions and separated them into individual
>rounds. Then we dumped the whole thing (about five pounds of onions at a
>time) in the water, let them soak briefly, then we dumped them into a
>big bin of regular old flour. Then we took the individual rings and
>dipped them just a few at a time very quickly in the egg wash. Then we
>dumped them into a big bin of course corn meal and we pressed the corn
>meal onto the rings, but not hard enough to break the rings. We then
>laid out the rings on a tray in a single layer and we waited a minimum
>of 15 minutes before we deep fried them.
>
>They came out perfect every time!

Thanks very much, Stan. I was beginning to wonder if there even was a
commercially viable method for providing fresh, breaded onion rings.

Are you saying you immersed them twice in the same liquid: "the water"
= "the egg wash"?

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

Joel Shurkin

************************************************

On Sat, 16 Sep 2006 15:47:52 -0700, Jim Davis
> wrote:

>Peter A wrote:
>> In article >,
>> says...
>>
>>>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.
>>>
>>>
>>
>>
>> My wife makes the best onion rings like this. Dust with flour, dip in
>> beaten egg, then coat with panko. Let sit a while before frying -
>> important for adhesion of the coating. They come out crispy and
>> delicious.
>>

I'm going to try panko next. And I agree with letting them sit,
letting the layers dry and bond. Another variable will be to let them
sit perhaps for at least an hour next time.

>I agree basically, but the problem I have is that there always seems to
>be so much of the panko left in my grease that I have to clean/strain it
>before I can use again.

Good point. In a commercial setting oil freshness is a major issue,
both for cost and food quality.

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

Joel Shurkin

************************************************

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> Oh pshaw, on Fri 15 Sep 2006 10:32:49p, Charles Gifford meant to say...
>
>>
>> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
>> 28.19...
>>>
>>> Well, my personal preference is *no* crumbs. Dip in buttermilk, then
>>> in seasoned flour only. Allow to dry, then repeat. I've never had it
>>> fall off. You can also make a "batter" of the buttermilk, flour and
>>> seasonings, but I don't think it works as well. If you like puffy
>>> onion rings, use self-rising flour.
>>>
>>> --
>>> Wayne Boatwright
>>
>> I'm with you Wayne. The buttermilk thing is very good. Most of the time
>> I like to use a beer batter. I think that letting them dry out in the
>> refrigerator for several hours or even overnight helps keep the batter
>> on. As with potatoes, I like to do a double dip. I also like my onions
>> slices fairly thin....not width wise but I like an onion that has
>> thinner rings as they separate from the onion. I guess I like lost of
>> good batter and less onion.
>>
>> Charliam
>
> There's a neighborhood joint that makes great beer batter rings. I've
> never made them myself. If the onions are sweet, then I don't mind thick
> rings. Otherwise, I'm with you.
>
> --
> Wayne Boatwright

If I get over your way next month, will you guide me to this onion ring
heaven? I am considering a trip to your general area. I had planned to make
my usual October trip to the northwest but I think I may make a shorter
trip.

Charliam

Oh pshaw, on Sat 16 Sep 2006 11:54:08p, Charles Gifford meant to say...

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> Oh pshaw, on Fri 15 Sep 2006 10:32:49p, Charles Gifford meant to
>> say...
>>
>>>
>>> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
>>> 28.19...
>>>>
>>>> Well, my personal preference is *no* crumbs. Dip in buttermilk, then
>>>> in seasoned flour only. Allow to dry, then repeat. I've never had
>>>> it fall off. You can also make a "batter" of the buttermilk, flour
>>>> and seasonings, but I don't think it works as well. If you like
>>>> puffy onion rings, use self-rising flour.
>>>>
>>>> --
>>>> Wayne Boatwright
>>>
>>> I'm with you Wayne. The buttermilk thing is very good. Most of the
>>> time I like to use a beer batter. I think that letting them dry out in
>>> the refrigerator for several hours or even overnight helps keep the
>>> batter on. As with potatoes, I like to do a double dip. I also like my
>>> onions slices fairly thin....not width wise but I like an onion that
>>> has thinner rings as they separate from the onion. I guess I like
>>> lost of good batter and less onion.
>>>
>>> Charliam
>>
>> There's a neighborhood joint that makes great beer batter rings. I've
>> never made them myself. If the onions are sweet, then I don't mind
>> thick rings. Otherwise, I'm with you.
>>
>> --
>> Wayne Boatwright
>
> If I get over your way next month, will you guide me to this onion ring
> heaven? I am considering a trip to your general area. I had planned to
> make my usual October trip to the northwest but I think I may make a
> shorter trip.
>
> Charliam

Absotively!


--
Wayne Boatwright
__________________________________________________

Is it ok to use my AM radio after NOON?

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote'
> Oh pshaw, on Sat 16 Sep 2006 04:58:12a, Mr Libido Incognito meant to
> say...
>
>>
>> Well I'm kinda a no crumb person as well. excepting I add cornmeal . A
>> half cornmeal and half seasoned flour. I use a little milk in the egg
>> wash instead of water.
>>
>
> I would like cornmeal, as well.
>
> --
> Wayne Boatwright

Alan and Wayne, this disturbs me to my foundation. I am starting to come to
terms with this concept by thinking about the possibilities of using masa!
Oh My! I can already taste it! Nixtamal added to onion rings. Holy Fries
Batman!

Charliam

Oh pshaw, on Sun 17 Sep 2006 12:08:26a, Charles Gifford meant to say...

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote'
>> Oh pshaw, on Sat 16 Sep 2006 04:58:12a, Mr Libido Incognito meant to
>> say...
>>
>>>
>>> Well I'm kinda a no crumb person as well. excepting I add cornmeal . A
>>> half cornmeal and half seasoned flour. I use a little milk in the egg
>>> wash instead of water.
>>>
>>
>> I would like cornmeal, as well.
>>
>> --
>> Wayne Boatwright
>
> Alan and Wayne, this disturbs me to my foundation. I am starting to come
> to terms with this concept by thinking about the possibilities of using
> masa! Oh My! I can already taste it! Nixtamal added to onion rings. Holy
> Fries Batman!
>
> Charliam

Hmm... Masa might be even better than cornmeal!

--
Wayne Boatwright
__________________________________________________

Is it ok to use my AM radio after NOON?

"Andy Katz" > wrote >
> Understood. And certainly battered rings are sui generis for the NYC
> area.
>
> But I do like a breaded one now and then, as are more common on the
> west coast.

Really? Now that you mention it, I do think that I have had more breaded
onion rings than I thought! I am amazed that I did not notice it before.
Duh!

> Astro Burger in West Hollywood (immortalized a couple
> years back by Hilary Swank stopping by at 3 or 4 am for a veggie
> burger after winning her second Oscar) makes superb ones, as do the
> many Tom's/Tam's found in the region. But I'm positive they buy theirs
> frozen. I may have to resort to doing that as well, but I'd like to
> exhaust the possibilities of doing them fresh.

I have heard of Astro Burger before but I have never been there. I will be
in West Hollywood in a couple of weeks. I had planned on a straight transit
from UCLA to Pinks to get a couple of chili dogs then a return trip to
Century City. I will have to schedule an additional stop at Astro Burger. Do
you recommend anything besides the onion rings at Astro Burger? I'll be
there a couple of days.

> Of course, even a successful fresh, hand-breaded version might not
> translate to the commercial sphere because it's just too
> labor-intensive for a $3.95 side.
>
> Andy Katz
> "Modesty is in thought, not clothing."

I like your sig Andy.

Charliam

Oh pshaw, on Sun 17 Sep 2006 12:14:39a, Wayne Boatwright meant to say...

> Oh pshaw, on Sun 17 Sep 2006 12:08:26a, Charles Gifford meant to say...
>
>>
>> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote'
>>> Oh pshaw, on Sat 16 Sep 2006 04:58:12a, Mr Libido Incognito meant to
>>> say...
>>>
>>>>
>>>> Well I'm kinda a no crumb person as well. excepting I add cornmeal . A
>>>> half cornmeal and half seasoned flour. I use a little milk in the egg
>>>> wash instead of water.
>>>>
>>>
>>> I would like cornmeal, as well.
>>>
>>> --
>>> Wayne Boatwright
>>
>> Alan and Wayne, this disturbs me to my foundation. I am starting to come
>> to terms with this concept by thinking about the possibilities of using
>> masa! Oh My! I can already taste it! Nixtamal added to onion rings. Holy
>> Fries Batman!
>>
>> Charliam
>
> Hmm... Masa might be even better than cornmeal!
>

Speaking of which, just found this recipe for fried masa-coated green
pepper rings that could probably serve as well for onion rings...

http://tinyurl.com/z3u4g

--
Wayne Boatwright
__________________________________________________

Is it ok to use my AM radio after NOON?

On Sat, 16 Sep 2006 18:50:43 GMT, Andy Katz
> wrote:


>>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?

Yup. Or you can make a batter. I've used pancake batter and people
always like it.

Good Luck,

Lou

>
>Andy Katz
>"Modesty is in thought, not clothing."
>
>Joel Shurkin
>
>*********************************************** *

Wayne Boatwright wrote on 17 Sep 2006 in rec.food.cooking

> Hmm... Masa might be even better than cornmeal!
>
>

I think the Masa would taste good, but the texture added by the cornmeal
has to be taken into account.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

On Sat, 16 Sep 2006 13:48:09 GMT, "Michael \"Dog3\" Lonergan"
> wrote:


>> 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.
>>
>> Lou
>
>Like Andy I've always had the same problem. I'll try the flour and maybe
>zip lock bag next time I make them. I'm always disappointed in the way
>I've made them. I've used tempura batter with moderate success.
>
>Michael

You can just put them in a large bowl and toss them in the flour. The
bag isn't necessary it's just how I do it. Less mess.

Lou

Michael "Dog3" Lonergan wrote:
> Stan Horwitz > news:stan-
> :
>
> <snip onion ring technique for space>
>
> > They came out perfect every time!
>
> I'm now wondering if the soaking had anything to do with it. Hmmm...

Probably the fact it was a commercial deep fryer. Typical home deep
fryers can barely hold temperature with small quantites and most folks
overload them, especially with onion rings which are like 98% water
which tends to cool down the oil substantially. Whether breading sets
up well enough to stick when deep frying is very dependant on correct
oil temperature at the onset and that it's maintained throughout the
cooking process. If at the onset the oil cools too much the oil
penetrates too deeply and the breading absorbs too much oil, becomes
heavy and falls off in chunks. To successfully make deep fried breaded
onion rings at home make only a small quantity at a time... and slice
the rings thickly (1/2"), with lots of thinly sliced rings there'll be
too much surface area introduced into the oil at once which will also
tend to lower temperature. Unless one has a quality deep fryer with a
rather large capacity (at least a gallon) it really doesn't pay to
attempt onion rings at home... unless all you want to make is like one
very small portion at a time. With onion rings the oil should be
rather hot (375ºF).

Sheldon Vidalia

Michael "Dog3" Lonergan wrote:
> Stan Horwitz > news:stan-
> :
>
> <snip onion ring technique for space>
>
> > They came out perfect every time!
>
> I'm now wondering if the soaking had anything to do with it. Hmmm...

Probably the fact it was a commercial deep fryer. Typical home deep
fryers can barely hold temperature with small quantites and most folks
overload them, especially with onion rings which are like 98% water
which tends to cool down the oil substantially. Whether breading sets
up well enough to stick when deep frying is very dependant on correct
oil temperature at the onset and that it's maintained throughout the
cooking process. If at the onset the oil cools too much the oil
penetrates too deeply and the breading absorbs too much oil, becomes
heavy and falls off in chunks. To successfully make deep fried breaded
onion rings at home make only a small quantity at a time... and slice
the rings thickly (1/2"), with lots of thinly sliced rings there'll be
too much surface area introduced into the oil at once which will also
tend to lower temperature. Unless one has a quality deep fryer with a
rather large capacity (at least a gallon) it really doesn't pay to
attempt onion rings at home... unless all you want to make is like one
very small portion at a time. With onion rings the oil should be
rather hot (375ºF).

Sheldon Vidalia

Michael "Dog3" Lonergan wrote:
> Stan Horwitz > news:stan-
> :
>
> <snip onion ring technique for space>
>
> > They came out perfect every time!
>
> I'm now wondering if the soaking had anything to do with it. Hmmm...

Probably the fact it was a commercial deep fryer. Typical home deep
fryers can barely hold temperature with small quantites and most folks
overload them, especially with onion rings which are like 98% water
which tends to cool down the oil substantially. Whether breading sets
up well enough to stick when deep frying is very dependant on correct
oil temperature at the onset and that it's maintained throughout the
cooking process. If at the onset the oil cools too much the oil
penetrates too deeply and the breading absorbs too much oil, becomes
heavy and falls off in chunks. To successfully make deep fried breaded
onion rings at home make only a small quantity at a time... and slice
the rings thickly (1/2"), with lots of thinly sliced rings there'll be
too much surface area introduced into the oil at once which will also
tend to lower temperature. Unless one has a quality deep fryer with a
rather large capacity (at least a gallon) it really doesn't pay to
attempt onion rings at home... unless all you want to make is like one
very small portion at a time. With onion rings the oil should be
rather hot (375ºF).

Sheldon Vidalia

Oh pshaw, on Sun 17 Sep 2006 05:37:28a, Mr Libido Incognito meant to say...

> Wayne Boatwright wrote on 17 Sep 2006 in rec.food.cooking
>
>> Hmm... Masa might be even better than cornmeal!
>>
>>
>
> I think the Masa would taste good, but the texture added by the cornmeal
> has to be taken into account.
>

Yes, of course, though I'd take flavor over texture in this case.

--
Wayne Boatwright
__________________________________________________

Is it ok to use my AM radio after NOON?

Wayne Boatwright wrote on 17 Sep 2006 in rec.food.cooking

> Oh pshaw, on Sun 17 Sep 2006 05:37:28a, Mr Libido Incognito meant to
> say...
>
> > Wayne Boatwright wrote on 17 Sep 2006 in rec.food.cooking
> >
> >> Hmm... Masa might be even better than cornmeal!
> >>
> >>
> >
> > I think the Masa would taste good, but the texture added by the
> > cornmeal has to be taken into account.
> >
>
> Yes, of course, though I'd take flavor over texture in this case.
>

Peerhaps I wrote that wrong...I was thinking some of each...especially if
you can get stone ground masa.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

Oh pshaw, on Sun 17 Sep 2006 07:52:58a, Mr Libido Incognito meant to say...

> Wayne Boatwright wrote on 17 Sep 2006 in rec.food.cooking
>
>> Oh pshaw, on Sun 17 Sep 2006 05:37:28a, Mr Libido Incognito meant to
>> say...
>>
>> > Wayne Boatwright wrote on 17 Sep 2006 in rec.food.cooking
>> >
>> >> Hmm... Masa might be even better than cornmeal!
>> >>
>> >>
>> >
>> > I think the Masa would taste good, but the texture added by the
>> > cornmeal has to be taken into account.
>> >
>>
>> Yes, of course, though I'd take flavor over texture in this case.
>>
>
> Peerhaps I wrote that wrong...I was thinking some of each...especially if
> you can get stone ground masa.
>

Oh, okay. Probably an even better combination. Stone ground masa is easy
to get here.

--
Wayne Boatwright
__________________________________________________

Is it ok to use my AM radio after NOON?

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote
>
> Speaking of which, just found this recipe for fried masa-coated green
> pepper rings that could probably serve as well for onion rings...
>
> http://tinyurl.com/z3u4g
>
> --
> Wayne Boatwright

Indeed. It looks very nice! Thanks Wayne.

Michael "Dog3" Lonergan wrote:
> "Sheldon" writes:
> >
> > Probably the fact it was a commercial deep fryer. Typical home deep
> > fryers can barely hold temperature with small quantites and most folks
> > overload them, especially with onion rings which are like 98% water
> > which tends to cool down the oil substantially. Whether breading sets
> > up well enough to stick when deep frying is very dependant on correct
> > oil temperature at the onset and that it's maintained throughout the
> > cooking process. If at the onset the oil cools too much the oil
> > penetrates too deeply and the breading absorbs too much oil, becomes
> > heavy and falls off in chunks. To successfully make deep fried breaded
> > onion rings at home make only a small quantity at a time... and slice
> > the rings thickly (1/2"), with lots of thinly sliced rings there'll be
> > too much surface area introduced into the oil at once which will also
> > tend to lower temperature. Unless one has a quality deep fryer with a
> > rather large capacity (at least a gallon) it really doesn't pay to
> > attempt onion rings at home... unless all you want to make is like one
> > very small portion at a time. With onion rings the oil should be
> > rather hot (375ºF).
> >
> > Sheldon Vidalia
>
> Good tips Sheldon. I don't think I crowd the deep fryer but I might be
> slicing them too thin. I'll also pay closer attention to the temp in the
> fryer. I usually keep the oil at 350. I'll scorch it up a notch

You can bake onion rings too.

Look he http://www.onions-usa.org

Sheldon Tears

Oh pshaw, on Sun 17 Sep 2006 05:51:26p, Charles Gifford meant to say...

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote
>>
>> Speaking of which, just found this recipe for fried masa-coated green
>> pepper rings that could probably serve as well for onion rings...
>>
>> http://tinyurl.com/z3u4g
>>
>> --
>> Wayne Boatwright
>
> Indeed. It looks very nice! Thanks Wayne.

You're welcome, Charlie!


--
Wayne Boatwright
__________________________________________________

A foolish consistency is the hobgoblin of little minds.