/ck/ - Food & Cooking

I know what makes a bad onion ring: when you bite into it and all you get is the batter and you're left with a droopy piece of onion hanging out of the ring and you can't dip it in anything.

>>5491825
Light, crispy breading that doesn't all come off in one chunk. Onion thick enough that you can taste it, but thin enough that it is cooked through. Good seasoning.

>>5491828
Even worse, when you bite into one and the whole piece of onion pulls out, leaving you with a hollow ring of fried batter.

>>5491825
an onion ring made from real onions and not onion gel.

>>5491825
I soak the onions in buttermilk for an hour before battering and frying them. Gives them a better taste/texture imo.

>>5491992
This.
I soak mine in salted buttermilk for an hour or so. Then I make a beer batter (or if I'm out of beer, I use club soda), and season the batter with salt, pepper, cayenne, garlic powder, and paprika. Dip well, let the excess drip off, and fry (usually in rice bran oil or peanut oil). I don't fry things very often, because I don't like the mess, but onion rings are glorious. When I do onion rings, I also usually do some fried mushrooms too, also in beer batter.

>>5491992
>>5491998

The real trick is breading them ahead of time. You batter and bread them, put them on a tray, and throw them in the fridge over night. This will build gluten in the batter and breading, giving you a batter that will hold together and to the onion itself.

>>5492003
Nice tip, I'll do that next time!

>>5491957
>onion gel
People do that in USA? Fuck!

>>5491957
>an onion ring made from real onions and not onion gel.
I-is onion gel a thing?

>>5492012
>>5492014
Yeah, a few fast-food chains and I believe some bake-at-home frozen brands use it. I guess cuts down a little on labor.

>>5491998

fried mushrooms, that sounds like an awesome thing, any particular mushrooms that you'd use? I was never to fond of portabello, but shitake are pretty good IMO. I don't know too many varieties other than that though.

>>5492014
I sincerely hope not.

>>5492025
crimini or white buttons are usually used. ive got a local burger place that makes fried mushrooms to die for!

>>5492025
Fried mushrooms are fucking great. All the ones I've had were the common white button mushrooms breaded and fried. If you really want a pleasant heart attack you dip them in chili con queso.

Where are you from? It's on the appetizer menu almost everywhere here.

>>5492025
I usually use cremini, most of the time. Oyster mushrooms are really good fried, as are shitake.

onions
rings

>>5492173
Yep, you're catching on.

>>5492025
I trade my homebrew beer to some friends who homegrow oyster mushrooms then batter and fry them. They are awesome.

protip: fried cauliflower is god tier

use a deep fryer. using a pan actually absorbs more oil. and oily onion rings make you feel sick

>>5493044

why, because it recovers heat less quickly? that depends on a lot of things

When you bite into it and hot onion juice squirts in your mouth.

>>5493063
not that anon, but that's part of it. oil holds heat pretty damn well, and the more oil there compared to what's being fried, the better the optimal fry temperature will actually be maintained

This is the best recipe.


https://www.youtube.com/watch?v=0Mz4NTozNXw

>>5493070
you like that kind of stuff, huh?

>>5493143
>better be foodwishes
>it's foodwishes

:)

>>5493082

yeah which is why it depends on the size of the fryer vs. pan among other things

a commercial fryer is a wonderful thing though. wish i could have one in my house, even though i don't deep fry much, it is just SO MUCH LESS HASSLE

>>5493173
faggotry level CAPPED

Those are Burger King beer battered onion rings!
OP is a faggot! His mask comes right off!

>>5491825
For me it is thick onion that is cooked just till it is starting to become clear and is till a bit firm and the batter needs to be thick and crispy. The batter had better be tasty too, none of the no-flavor, tempura-like batter where it depends on the sauce for the flavoring. I like being able to eat onion rings without a sauce just to taste the sweet onion inside. I prefer them cooked in peanut oil.

I like same thing for batter dipped mushrooms and batter dipped cauliflower. But, those two can have the same sauce on them that typically goes on General Tso's Chicken.

>>5492003
Oh, nice tip indeed. I'll have to try that.

>>5491825
A fresh and locally grown onion. Honest. Good. Food.

>>5492088
>cremini

That is the same mushroom as portabello. The name is Agaricus bisporus and you can get it in different stages and different shades of darkening depending on how you grow it.

>>5492025
If you get a chance, I HIGHLY recommend a fungi called "chicken-of-the-woods" Laetiporus sulphureus. It is godly fried and batter dipped and deep fried. I live for finding it in my woods. I found 15lbs of it one time. I was in hog heaven for months. I kept it frozen and fixed "chicken fried" it.

>>5493227
Chef John is great.
>I better say I don't like him because liking popular things is bad. Hurr durr look at how cool I am

>>5491825
ice cold batter. As the ice melts add more flour to adjust
salt after cooking, Thats how i made em and they look like the ones in your picture

>>5495069
I'm gay for his voice

>>5495063

If you bread and batter mushrooms and freeze them on a sheet tray and then once their frozen put them in a ziplock bag, they fry up straight out of the freezer.

I do it with morels all the time

>>5491825
You get your bitch ass some thin fucking onions. You dont want the batter to fall off? You want your ring to crunch when you bite into it? You get your bitch ass some thin. Fucking. Onions.

>>5491825
Hotter oil than that. Try using a tempura batter, I know that once I started making tempura batter I never switched back to the typical American style

>>5491825
A few things.

Make them in a hot oven to avoid greasiness.

Thick onion slices - two inches minimum.

A three-part prep -
- Flour
- A batter/roux of flour, egg, and buttermilk with cayanne, salt and pepper.
- breading of food-processed potato chips and saltines.

Use yellow onions.

>>5491825
Here you are.
http://vimeo.com/10964671

Better than that faggot food wishes cunt dragging a fork across them.

>batter and breading

I get the batter part but how do you do the breading part. I know lots of people use bread crumbs, but what are the best methods? I've even known people use cornflakes for that part.

>>5495931
>cornflakes

Wait, it seems it is often times called "double coated" like in this recipe:

http://www.food.com/recipe/double-coated-chicken-with-corn-flakes-444830

I still need good ways of making and applying bread crumbs.

>>5492003
never tried this before, sounds legit, thanks anon!

>>5495689
>Make them in a hot oven to avoid greasiness.
lol u suck at this

>>5495933
>I still need good ways of making and applying bread crumbs.

Am I missing something anon, because this is dreadfully simple:

Cut onion into rings. Dip rings in batter or beaten egg. Then dip the rings into breadcrumbs. Then fry them. It's no different than any other kind of breading, like you'd use for a chicken fried steak or tonkatsu or fried chicken: something sticky (egg wash or batter) + dip in breadcrumbs.

As for the breadcrumbs there's tons of things you can use. Anything crispy works. You could use crushed corn flakes, or potato chips, or corn chips, etc.

Best way for onion rings is to use a batter with vodka instead of water, so it evaporates quicker and gives a less moist, and more crispy crust.


Also panko breadcrumbs.

>>5495983
But you'd use shit stale bread crumbs for chicken fried steak, panko for tonkatsu, and a flour based dredge for fried chicken.

>>5496015

Yeah, those might be typical for the dish but the guy I was replying to clearly was asking about what options he has. Using crushed cornflakes for fried food might not be traditional, but it works just the same as panko or normal breadcrumbs. Procedure is the same in all cases, and the choice of what breading to use is up to you.

>>5495983
The bread part is what I'm referring to. And, I don't mean shitty store bought bread crumbs like Panko.

I guess just leave slices of bread to dry out then crumble them? Recipes tend to skip out on such instruction and usually just say "dip in bread crumbs".

>>5496078
>I guess just leave slices of bread to dry out then crumble them?

Yes. It's that easy. You can crumble it by hand, or use a grater, or a food processor, or put it in a plastic bag and crush with your hands--anything, really.

Ideally you want the bread to be STALE and not dry though. In other words, letting it sit out and go stale naturally is good, but it's counter-productive to dry out the bread in the oven or with a toaster. If the bread is truly dry then it will soak up the oil like a sponge when you go to fry. STALE bread on the other hand actually contains a lot of moisture. That keeps the oil out of the food.

And yes, I know it's counter-intuitive that stale bread is actually moist. You wouldn't think so since it doesn't feel wet. If you're curious look up the wiki article on staling.

But yeah--leave bread out until it gets stale, then crush/grade/blend it to make crumbs.

J. D. Weatherspoon.

>>5491825
I pity people who think onion rings taste good, because it means they never tasted anything that is actually good.

>>5495662
Where can I buy thin onions? I usually just see round ones

>>5496193
Well we all can't survive on our own euphoria like you m8.

>>5496193
I'd a whole basket of onion rings

Beer batter and vidalia onions.

>>5497031
>vidalia onions

pls.

>>5492012
Why do you foreigners just HAVE to imply its the US that does this shit? China does this shit consistently and on a much worse scale.

>>5497097
By far the worst shitposters are those from countries other than the united states.

>>5497097
Yup think we all remember pork rectum calamari

>>5491825
the onion rings from this place are god-tier

>>5496193
I pity people that have to publicly announce their child-like preferences.

>>5497108
moots said many times most shit posting is from australians

>search thread
>no occurrences of haystack, shoestring, or onion strings

You guys just don't know...

aussie here.
had some onion rings from BK last night.
if onion gel is really a thing, BK definitely uses it.
most disgusting, soggy onion rings i've ever had.

>>5496083
>STALE bread on the other hand actually contains a lot of moisture. That keeps the oil out of the food.

This isn't true. The temperature you use is what keeps the oil out of the food. If the temp is too low then oil soaks right in.

>>5497334
That's what happens if you store/make them wrong. The worst is when you take a bite, and a big slimy onion slides out leaving a hollow bread casing.

>>5497334
hungry jacks* i should say.
australian version of BK.
spend too much time online.

>>5497349
yeah, totally agree.

>>5497114
pig anus is still sold as calamari

>>5491949
I feel you man

The "gel" in cheap onion rings is onion + alginate.

>onion gel
WTF?

>>5491949
Jesus, learn how to take a bite of food. Don't just snap and pull at your food. Bite down and move your jaw side to side a little bit so you can cut anything not cut from the initial clamp down.

I bet you get a burned chin from eating pizza and a sore roof of mouth from eating Captain Crunch.

>>5497696
>Bite down and move your jaw side to side a little bit
lol

anyway to bread these with cornmeal? I tried today and the only one that came out good was the center of the onion that stayed in a big chunk

>>5497716
buttermilk cornmeal+cornstarch repeat

>>5497720
I used egg with a little milk but nothing wanted to stick very well and then dipped in seasoned corn meal

would it really be that different if I added like half corn starch and used butter milk?

>>5495689
>a batter/roux

stop

>>5497728
like 25% and you could add a egg to the bmilk if you wanted to. you can also dust in flour or Cstarch before bmilk the first time to help it stick

>>5497115
Too bad their burgers are mcdonalds tier

>>5497716
I know a trick to help get it to stick onto onion discs. Get a ziplock bag of flour/cornmeal and toss the fresh cut onions into it after you dip them in batter/egg/milk shake them up a little bit and make sure there's enough flour/cornmeal for the discs to not be touching each other at all. Stick it into the freezer until they are frozen. Then toss them into the deep fryer or skillet.

It takes a bit of getting used to I suppose, but once you get it right it seems to work consistently. For me at least. I developed this trick for sliced green tomatoes and sliced squash that I skillet fry. Don't freeze them overnight or they might get too much stuff stuck to them, which makes it weird sometimes. Experiment with that part to your liking.

>>5492999
protip: fried green beans are even better.

>>5499391
maybe even just letting them sit in the fridge would work cause I just used this hooters wing breading and it said to leave in the fridge for 15-30 minutes after breading and they kinda got a little sticky and the breading was adhering to them better

what would you guys think about dipping some mushrooms in cornstarch then egg/milk and then in crushed up ritz cracker and frying?

>>5499994
itd work, though im more partial to battered mushrooms

>>5499997
is your batter like flour/cornstarch/salt/seasonings/beer?

>>5500005
I wonder if my sweet and sour chicken batter would be good or too puffy?

maybe I should try that and make some sweet and sour mushrooms

>>5499994
>>5499994
>what would you guys think about dipping some mushrooms in cornstarch then egg/milk and then in crushed up ritz cracker and frying?

I think you need to go shopping.

>>5500059
for what?

>>5500069
Bags of frozen onion rings of course. Or at least the proper ingredients to make them right.

buttermilk and masa flour.
for extra fatness use ground up doritos instead of masa.
Also.
Mutha
fuggin
Pearl onions

>>5500005
sorry man was cookin dinner. yeah its some kind of flour + carbonated beverage + spices. I like it thick for mushrooms, I usually use beer(prefer a black and tan mix but youd have to open 2) ap flour and whatever spices you like

the S&S batter would probably be great. i like a thick coating on mushrooms

>>5497696
If you can move your jaw side to side when you've bit down, it means your teeth are improperly aligned.

>>5500115
>Untended beard
>well washed hair

this shit looks hilarious to me

>>5500322
his beard isnt dirty exactly.
and i think he is going for the entire dirty caveman beard

https://www.youtube.com/watch?v=m8u8Z3bUQfs
>video related, his beard

Secret is to use as little onion as possible.

>>5500336
That's my point, his head is like a paradox

>>5500308
Maybe when you've got nothing in your mouth and your teeth are pressed to one another, but not when you have food in between them.
He's saying "literally BITE through your food, don't just grab it and pull at it like you're trying to tear a chunk off like a caveman."

>>5500337
nah, secret is fresh onion. You refrigerate, you run the risk of slimy onion unstuck to the batter.

>>5497742
and who the fuck are you?

>>5501376
its not a fucking roux you stupid namefag

>>5496015
chicken fried steak isnt made with breadcrumb.

>>5500374
>not eating like a caveman
why live?

>>5495689

>autistic enough to seek identity on ck
>batter and roux being utterly differents ends of the flour specrum

kill yourself