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...or blooming? Or those skinny little straws or frizzles? What do you like?
I'm a beer batter aficionado but at home if there's oil going it's easy to slice some onion real thin, soak in milk for a few minutes then toss in seasoned flour and drop in the oil until they're "frizzled."
I've been getting into Martha Stuarts cooking show every day at 5'30 last night she showed how to make onion rings,heres her recipe= Martha's Favorite Onion Rings
I miss the days of heavy fried clams in batter,,
now you cant find them anywhere..
OMG! Sounds lovely! Heavy fried clams in batter. I should have been an eastcoaster. I love all seafood, love clams, oysters fresh or canned and people here in Texas think I am crazy. They only love Catfish here which tastes like dirt to me. One time my husband and I went to a rare oyster roast(baked) here in San Antonio at a college and we got 12, 6 each. He ate 1 1/2 I ate all the rest. Poor husband turned green on the way home and vomited.
Breaded onion rings have a lot more surface area subject to the maillard reaction, which at the very high temperatures in which onion rings are fried, creates a very pronounced flavor that overtakes the more subtle, sweet flavor of the onion.
Some restaurants are able to achieve the right balance without undercooking, but many breaded onion rings taste more like deep fried breading than onions.
I've been getting into Martha Stuarts cooking show every day at 5'30 last night she showed how to make onion rings,heres her recipe= Martha's Favorite Onion Rings
Near perfect!
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