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