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/ck/ - Food & Cooking

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File: 384 KB, 900x600, onion-rings-2-2.jpg [View same] [iqdb] [saucenao] [google]
8783855 No.8783855 [Reply] [Original]

how do I get batter to stick to onion rings?
I always end up with a fry basket full of caked-on batter, and no batter on the actual onion

>> No.8783883

>>8783855
you could flour the onion rings, then batter them?

>> No.8783887

Soak the rings in milk/water, coat in seasoned flour, shake off excess flour, dip in batter, gently drop into oil.

>> No.8783903

the hotter the oil, the less chance batter drips off. same with frying an egg. the hotter the pan, the tighter the egg.

>> No.8783911

>>8783855
Just make this recipe, it's a bit tedious but the onion rings turn out excellent.

http://allrecipes.com/recipe/82659/old-fashioned-onion-rings/

>> No.8783912

You have to let the excess batter drip off for 30 mins. Use a rack and place some tinfoil underneath then make sure the oil is 190 degrees before dropping them in.

Also! Something I wish someone told me the first time I made them,don't put them on the basket! Stick them into the oil by hand then lift them out with the basket.

>> No.8783915

>>8783912
>You have to let the excess batter drip off for 30 mins

kek

>> No.8783952

>>8783915
You think I'm joking?

>> No.8783959

Have you tried freezing them for a while after you've battered them?

>> No.8783987

>>8783952
I really, really, really hope you are.

>> No.8784468

>>8783987
I'm not? What's so wrong about letting the excess drip? The baking powder causes the remaining batter to increase in volume.

>> No.8784527

>>8783952
I do.

>> No.8784540

>>8784468

The baking powder only activates once it's dropped into the oil.

>> No.8784572

>>8783855
the hotter the oil the stickier the batter , use your finger to make sure the oil is at least 200 degress celsius before cooking

>> No.8784581

>>8783952
I think you're a faggot.

>> No.8784586

>>8783855
I dunno follow a recipe or something
https://www.youtube.com/watch?v=0Mz4NTozNXw

>> No.8784600

>>8784540
wrong, baking powder is a double action agent, one when it gets wet, one when it gets hot

>> No.8784602
File: 37 KB, 400x300, rc_ep037_04[1].jpg [View same] [iqdb] [saucenao] [google]
8784602

>>8784586

>breaded

>> No.8784613

>>8784600

The first one happens as soon as you mix the batter and adds to it's texture. Nothing further is happening if you batter your rings and let them sit around for another 20 minutes.

>> No.8784660

http://www.drakesbattermix.com/recipes/
http://www.drakesbattermix.com/faq/

Dry the onions with paper towel before dipping in batter. Also try the drakes batter mix. Make great onion rings and fish.

>> No.8784696

>>8784600
Just use self raising and mix it beforehand then you silly, silly individual.
Leaving battered anything on a rack is HIGH LEVEL SILLY
So silly that 2 posters are telling you about it.

Self raising
Vinegar
Water
Mix
DONE.

>> No.8784835
File: 871 KB, 245x230, 1444456418605.gif [View same] [iqdb] [saucenao] [google]
8784835

>>8784468
ok then you're just fucking autistic and should end your life

>> No.8784840

>>8784835
Can I kill myself in his place? I really, REALLY want to.