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Thread: Onion rings and an onion heart

  1. #41
    John Kuthe Guest

    Default Re: Onion rings and an onion heart

    On Mon, 30 Apr 2012 20:37:11 +0000 (UTC), tert in seattle
    <[email protected]> wrote:
    ....
    >
    >*boggle*


    I don't see YOU offering any brilliant suggestions! ;-)

    John Kuthe...

  2. #42
    tert in seattle Guest

    Default Re: Onion rings and an onion heart

    A Moose in Love wrote:
    > On Apr 30, 5:06?pm, tert in seattle <t...@ftupet.com> wrote:
    >> Sqwertz wrote:
    >> > On Mon, 30 Apr 2012 19:12:33 +0000 (UTC), tert in seattle wrote:

    >>
    >> >> Andy wrote:

    >>
    >> >>> I'm big on caramelized onions with steak. I can eat a small mountain of
    >> >>> them. Quite a bit healthier than deep fried, with more onion flavor. Like
    >> >>> so:http://oi47.tinypic.com/r8wke0.jpg

    >>
    >> >> I think there's a difference between burned & caramelized

    >>
    >> > My thoughts exactly. ?And burned onions don't taste very good.

    >>
    >> > -sw

    >>
    >> if you're drunk enough it doesn't matter and they add an interesting texture

    >
    > there it is. i can't stand any canned chili. yet when i've had a few
    > beers, stag dynamite hot is pretty darn tasty. even puritan is good.
    > it hardly has any meat, but after a few, the taste is pretty good
    > provided you get the hot stuff.


    one time a long time ago I arrived home after a long night of drinking
    with a serious case of munchies...it was late enough that the corner burger
    joint was closed...all I had in the fridge was an onion and some butter...
    so I fried up some onion and ate it with some Louisiana hot sauce...
    ahhhh, that hit the spot!


  3. #43
    Gary Guest

    Default Re: Onion rings and an onion heart

    John Kuthe wrote:
    >
    > On Sun, 29 Apr 2012 23:21:54 -0400, Cheryl <[email protected]>
    > wrote:
    > ...
    > >> care to share the batter recipe?
    > >>

    > >its just one part flour, one part club soda, a dash of vodka, garlic
    > >salt, fresh ground pepper and powdered red pepper.

    >
    > That's why they didn't brown. Nothing with sugars in the batter.
    > Sugars are what carmalize (brown).
    >
    > John Kuthe...


    I suspect she just needed to cook them a bit longer.

    Gary

  4. #44
    John Kuthe Guest

    Default Re: Onion rings and an onion heart

    On Mon, 30 Apr 2012 17:41:44 -0400, Gary <[email protected]> wrote:

    >John Kuthe wrote:
    >>
    >> On Sun, 29 Apr 2012 23:21:54 -0400, Cheryl <[email protected]>
    >> wrote:
    >> ...
    >> >> care to share the batter recipe?
    >> >>
    >> >its just one part flour, one part club soda, a dash of vodka, garlic
    >> >salt, fresh ground pepper and powdered red pepper.

    >>
    >> That's why they didn't brown. Nothing with sugars in the batter.
    >> Sugars are what carmalize (brown).
    >>
    >> John Kuthe...

    >
    >I suspect she just needed to cook them a bit longer.
    >
    >Gary


    Or hotter. We used to have to fry the "French Donuts" hotter to get
    them to brown up, because the bag mix for our French donuts was so low
    in sugars.

    John Kuthe...

  5. #45
    Gary Guest

    Default Re: Onion rings and an onion heart

    Cheryl wrote:
    >
    > On 4/30/2012 7:46 AM, Bryan wrote:
    >
    > >
    > > What does the vodka do?

    >
    > Makes them crunchier.


    Ummmm....no

  6. #46
    Gary Guest

    Default Re: Onion rings and an onion heart

    James Silverton wrote:
    >
    > On 4/30/2012 1:33 PM, Andy wrote:
    > > Cheryl<[email protected]> wrote:
    > >
    > >> Part of dinner for tonight. A Vidalia onion. Several rings or more
    > >> accurately onion straws, missing because they are delicious. I fried in
    > >> peanut oil. I've never used it before.
    > >>
    > >> http://i49.tinypic.com/23pow5.jpg

    > >
    > >
    > > I never made onion rings. I've never had good onion rings period. More
    > > often than not, a bite will slither the onion out of the cooked batter.
    > > Carving them up would be neater, Onion fritters with butter or gravy??
    > >
    > > I'm big on caramelized onions with steak. I can eat a small mountain of
    > > them. Quite a bit healthier than deep fried, with more onion flavor. Like
    > > so: http://oi47.tinypic.com/r8wke0.jpg
    > >
    > > Andy

    >
    > I've never made them since I don't deep fry but they are good served as
    > tempura. Asparagus and sweet potato tempura are good too.


    I sometime make onion rings using tempura batter. I also love the tempura
    fried sweet potatoes. Also corn fritters.

    Gary

  7. #47
    Sqwertz Guest

    Default Re: Onion rings and an onion heart

    On Mon, 30 Apr 2012 17:53:06 -0400, Gary wrote:

    > Cheryl wrote:
    >>
    >> On 4/30/2012 7:46 AM, Bryan wrote:
    >>
    >>>
    >>> What does the vodka do?

    >>
    >> Makes them crunchier.

    >
    > Ummmm....no


    Ummm....yes.

    -sw

  8. #48
    Pico Rico Guest

    Default Re: Onion rings and an onion heart


    "Cheryl" <[email protected]> wrote in message
    news:4f9ec9f1$0$28684$[email protected] .com...
    > On 4/30/2012 7:46 AM, Bryan wrote:
    >
    >>
    >> What does the vodka do?

    >
    > Makes them crunchier.


    interesting. can you explain further?



  9. #49
    BillyZoom Guest

    Default Re: Onion rings and an onion heart

    On Apr 30, 5:47*pm, John Kuthe <JohnKu...@gmail.com> wrote:
    > On Mon, 30 Apr 2012 17:41:44 -0400, Gary <g.maj...@att.net> wrote:
    > >John Kuthe wrote:

    >
    > >> On Sun, 29 Apr 2012 23:21:54 -0400, Cheryl <jlhsha...@hotmail.com>
    > >> wrote:
    > >> ...
    > >> >> care to share the batter recipe?

    >
    > >> >its just one part flour, one part club soda, a dash of vodka, garlic
    > >> >salt, fresh ground pepper and powdered red pepper.

    >
    > >> That's why they didn't brown. Nothing with sugars in the batter.
    > >> Sugars are what carmalize (brown).

    >
    > >> John Kuthe...

    >
    > >I suspect she just needed to cook them a bit longer.

    >
    > >Gary

    >
    > Or hotter. We used to have to fry the "French Donuts" hotter to get
    > them to brown up, because the bag mix for our French donuts was so low
    > in sugars.
    >
    > John Kuthe...


    Time to make the donuts, loser.

  10. #50
    Cheryl Guest

    Default Re: Onion rings and an onion heart

    On 4/30/2012 6:43 PM, Pico Rico wrote:
    > "Cheryl"<[email protected]> wrote in message
    > news:4f9ec9f1$0$28684$[email protected] .com...
    >> On 4/30/2012 7:46 AM, Bryan wrote:
    >>
    >>>
    >>> What does the vodka do?

    >>
    >> Makes them crunchier.

    >
    > interesting. can you explain further?
    >
    >

    If you mean the science behind it, no. Just something I heard and it
    seems to be true. Some put vodka in pie crust too.

  11. #51
    John Kuthe Guest

    Default Re: Onion rings and an onion heart

    On Mon, 30 Apr 2012 16:59:00 -0700 (PDT), BillyZoom
    <[email protected]> wrote:
    ....

    BillyBowels, the Rent Boys know all about YOURS!

    John Kuthe...

  12. #52
    Cheryl Guest

    Default Re: Onion rings and an onion heart

    On 4/30/2012 5:41 PM, Gary wrote:
    > John Kuthe wrote:
    >>
    >> On Sun, 29 Apr 2012 23:21:54 -0400, Cheryl<[email protected]>
    >> wrote:
    >> ...
    >>>> care to share the batter recipe?
    >>>>
    >>> its just one part flour, one part club soda, a dash of vodka, garlic
    >>> salt, fresh ground pepper and powdered red pepper.

    >>
    >> That's why they didn't brown. Nothing with sugars in the batter.
    >> Sugars are what carmalize (brown).
    >>
    >> John Kuthe...

    >
    > I suspect she just needed to cook them a bit longer.


    No, they were perfectly cooked.

  13. #53
    Sqwertz Guest

    Default Re: Onion rings and an onion heart

    On Mon, 30 Apr 2012 20:20:54 -0400, Cheryl wrote:

    > On 4/30/2012 6:43 PM, Pico Rico wrote:
    >> "Cheryl"<[email protected]> wrote in message
    >> news:4f9ec9f1$0$28684$[email protected] .com...
    >>> On 4/30/2012 7:46 AM, Bryan wrote:
    >>>
    >>>>
    >>>> What does the vodka do?
    >>>
    >>> Makes them crunchier.

    >>
    >> interesting. can you explain further?
    >>
    >>

    > If you mean the science behind it, no. Just something I heard and it
    > seems to be true. Some put vodka in pie crust too.


    I think it's because the alcohol evaporates much faster than the water
    and is quicker to leave the batter. Freeing up the solids in the
    batter to get crispier in less time. Also - no steam from alcohol(?).

    -sw

  14. #54
    heyjoe Guest

    Default Re: Onion rings and an onion heart

    On Mon, 30 Apr 2012 20:20:54 -0400, Cheryl wrote:

    > Some put vodka in pie crust too.


    In pie crust, the alcohol acts as a wetting agent, but since it's not
    water, it doesn't form gluten. Result? More tender, flakier pie dough
    because of less gluten.


    --
    "I jotted down three names: Julia Child, Mr. Wizard and Monty Python"
    A. Brown

  15. #55
    sf Guest

    Default Re: Onion rings and an onion heart

    On Mon, 30 Apr 2012 20:27:55 +0000 (UTC), tert in seattle
    <[email protected]> wrote:

    > sf wrote:
    > > On Mon, 30 Apr 2012 19:12:33 +0000 (UTC), tert in seattle
    > ><[email protected]> wrote:
    > >
    > >> Andy wrote:
    > >> >
    > >> >
    > >> > I'm big on caramelized onions with steak. I can eat a small mountain of
    > >> > them. Quite a bit healthier than deep fried, with more onion flavor. Like
    > >> > so: http://oi47.tinypic.com/r8wke0.jpg
    > >>
    > >> I think there's a difference between burned & caramelized

    > >
    > > I think the onions could have been better lighted and they probably
    > > aren't burned.

    >
    > Yes the photography is suboptimal but given what we have to work with
    > I'd still say quite a few crunchy black former onion bits are in there.


    So you made the comment just to be mean?

    --
    Food is an important part of a balanced diet.

  16. #56
    Sqwertz Guest

    Default Re: Onion rings and an onion heart

    On Mon, 30 Apr 2012 20:55:28 -0500, heyjoe wrote:

    > On Mon, 30 Apr 2012 20:20:54 -0400, Cheryl wrote:
    >
    >> Some put vodka in pie crust too.

    >
    > In pie crust, the alcohol acts as a wetting agent, but since it's not
    > water, it doesn't form gluten. Result? More tender, flakier pie dough
    > because of less gluten.


    Now that's sounding familiar. I remember seeing the explanation on
    ATK.

    -sw

  17. #57
    tert in seattle Guest

    Default Re: Onion rings and an onion heart

    sf wrote:
    > On Mon, 30 Apr 2012 20:27:55 +0000 (UTC), tert in seattle
    ><[email protected]> wrote:
    >
    >> sf wrote:
    >> > On Mon, 30 Apr 2012 19:12:33 +0000 (UTC), tert in seattle
    >> ><[email protected]> wrote:
    >> >
    >> >> Andy wrote:
    >> >> >
    >> >> >
    >> >> > I'm big on caramelized onions with steak. I can eat a small mountain of
    >> >> > them. Quite a bit healthier than deep fried, with more onion flavor. Like
    >> >> > so: http://oi47.tinypic.com/r8wke0.jpg
    >> >>
    >> >> I think there's a difference between burned & caramelized
    >> >
    >> > I think the onions could have been better lighted and they probably
    >> > aren't burned.

    >>
    >> Yes the photography is suboptimal but given what we have to work with
    >> I'd still say quite a few crunchy black former onion bits are in there.

    >
    > So you made the comment just to be mean?


    LOL


  18. #58
    Gary Guest

    Default Re: Onion rings and an onion heart

    Sqwertz wrote:
    >
    > On Mon, 30 Apr 2012 17:53:06 -0400, Gary wrote:
    >
    > > Cheryl wrote:
    > >>
    > >> On 4/30/2012 7:46 AM, Bryan wrote:
    > >>
    > >>>
    > >>> What does the vodka do?
    > >>
    > >> Makes them crunchier.

    > >
    > > Ummmm....no

    >
    > Ummm....yes.
    >
    > -sw


    Ummm....so it does!
    http://chutzpah.typepad.com/moomoofo...a-tempura.html

  19. #59
    Nunya Bidnits Guest

    Default Re: Onion rings and an onion heart

    Cheryl <[email protected]> wrote:
    > Part of dinner for tonight. A Vidalia onion. Several rings or more
    > accurately onion straws, missing because they are delicious. I fried
    > in peanut oil. I've never used it before.
    >
    > http://i49.tinypic.com/23pow5.jpg


    Deep fried or pan fried?

    As far as browning, I think it's temperature related. I prefer to deep fry
    onions, at 325-340F.

    I use tempura batter and panko. Dredge in dry tempura mix, dip in wet,
    dredge in panko, fry. That makes a puffier coating, obviously. Well chilled
    beer or club soda is a must for the batter liquid. I season the onions
    rather than the wet or dry mix.

    It makes a very crunchy coating. At 340F panko gets a little dark but not
    overcooked. I like it that way but 325F still works well.

    MartyB.



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