The Perfect Onion Ring

8 posts / 0 new
Last post
Smoky Pig's picture
Smoky Pig
Offline
Joined: 2016-05-17 22:18
The Perfect Onion Ring

I was reading somewhere on this site where Chef Jacob was telling someone about how to make the best french fries. I always made french fries in a similar fashion but left out one of his steps about adding vinegar. Anyway I tested the method and they were the perfect french fry. So thanks Chef Jacob. I also want to make the perfect onion ring. <!--break--> 

Does anyone have a recipe and procedure for the perfect onion ring? The way I make rings now is slicing the rings.Shake them in flour. Put them in the cooler overnight or at least a few hours. Then I make a light batter using just corn flour and water. I dip them in the batter and then coat them with a mixture of AP flour and breadcrumbs. I place them on a sheet pan and then freeze them. When needed I fry them at 335f until the desired color, drain them on a wire rack and serve them. The main problem I have is that the onions don't seem as cooked as I would like. You bite into them and the onion kinda pulls out sometimes. I don't want to cook them until they are too dark and give an off taste and I don't want to lower the temp so they could cook longer(and end up being greasier). I cut the onion slices about 3/8" thick and use yellow onions. 

Any ideas for that perfect onion ring? Any help would be appreciated. Thanks

Chris Klindt's picture
Chris Klindt
Offline
Joined: 2015-12-21 04:11

Hi Smoky Pig,

I do not see anything wrong with your process other than frying temperature, which I think is too low. The low temperature does not fry the onion all the way through and leaves moisture between the onion and batter, more like steamed onion rings.

Also, try changing your first dip before freezing to a starch (corn starch - rice flour ...) before freezing and then follow your recipe.

Chris

 

Smoky Pig's picture
Smoky Pig
Offline
Joined: 2016-05-17 22:18

Thanks, I'll try it out.

jacob burton's picture
jacob burton
Offline
Joined: 2015-05-25 20:37

Hi Smoky,

I like to soak my rings in buttermilk overnight. It gives them a nice texture and makes the breading cling to it better. At this point you can just dredge in seasoned starch and fry, or dredge and batter.

Try making you batter or dredge with a good amount of corn, potato and/or tapioca starch. They all take longer to brown than flour (due to lack of protein). This means you can fry them hot and long without over-browning / burning.

Smoky Pig's picture
Smoky Pig
Offline
Joined: 2016-05-17 22:18

Thanks a lot Chef. I'll be trying your recipe suggestions.

Nina's picture
Nina
Offline
Joined: 2011-06-14 08:06

I rarely make o-rings at home, but when I do try using a sweet onion. A Wala-wala, Strawberry onion or some such sweet water filled onion. The onion rings are very sweet and moist.

"People who love to eat are always the best people." -- Julia Child

Smoky Pig's picture
Smoky Pig
Offline
Joined: 2016-05-17 22:18

Thanks Nina. I'll defintely try those out. I was wondering if a certain onion was best when making rings.

PS Nina, I was speaking with my cousin the other day and we got into a conversation about our names. She said she had never met anyone with her name. In fact neither had I. Her name is Nina.(not to get off topic)

Nina's picture
Nina
Offline
Joined: 2011-06-14 08:06

Hi Smoky, Another Nina! Please say hello for me. Over the years, I have met only a few. Here is a fun little factoid; the word "Nina" is very easy for babies to say. When they begin to speak the progression goes, dada, mama, Nina. 

"People who love to eat are always the best people." -- Julia Child

Newest Forum Topics

so just wanted to post this Puttanesca sauce. 

Man it is such a great dish. Lovely change of pace from the common sweet sauce. 

 Doesn't look like much But it makes the house smell like the sea and it sure is good. 

Comments: 0

I'm currently listening to your newest - SCS 032. In my podcast app (Doggcatcher), I have your feed set to keep all episodes. And I just noticed that I had only 31 episodes.

So I checked the episode listings on the website to try to find the missing episode and saw that their is apparently no episode 030!

While that resolved the discrepency between the numbering of the episodes and the number of episodes I have saved, it made me curious:

What happened to episode 030?

Comments: 1

Hello one and all, 

 

I have just finished watching the pan seared salmon video on YouTube - thank you Chef Jacob and read the associated show notes.      

I was wondering if you served salmon as a main - what sort of sides and/or  vegetables could I serve it with?  Thank you for your time.   

I see that you used seseme seeds and some herbs that I am unfamiliar with.     

Just thinking about my vegetarian friend who only eats fish, chicken and turkey.  I thought salmon might be a good thing to serve.   

 

Thanking you :-) 

RobynH 

Comments: 1

 

 

 

 

 

 

 

So my question is this

 

I have friends who are coming for dinner - and I usually do dumplings with pork mince, however she does not eat pork.  I posted this picture on facebook earlier today, and she asked for the recipe which is :

Comments: 1

I have friends coming for dinner in a couple of weeks, and the lady eats vegetarian dishes mainly but she also enjoys chicken and fish dishes.   

Her husband - eats anything and everything.  

What is your favourite chicken or fish dish - something that presents well on the plate.   

It is the end of summer in NZ - so - if you could think about that in your reply.   I would be interested in trying something new.  

She is an accomplished cook - and usually serves many little dishes when they host.   I would be very interested in hearing from you.  

Comments: 2