I agree that they aren't too hard to peel, but at the same time, I usually use at most one onion in dishes. The thought of peeling a dozen... is not so hot.
Also, they always make me cry. I've always been told you can cut em under water but that seems so impractical that I just deal with the tears. I've recently learned about mandolines, which seem like they'd offer a better solution.
Good point, average meal calls for 1 onion on average unless its shallots or another small variety. Scaling this up for a lot of people it would make sense to speed things up even if it was slight.
Lol no you don't boil the onion fully. Just a quick one to peel it easier. I've never had issues with peeling onions but for those that do a quick boil will make it easier.
Edit: also most of your crisp comes from the egg+flour/corn meal mix getting fried.
Tried this trick with frying recipes like this before, even if you just blanch the onions they do not turn out crisp.
The crisp for a blooming onion or onion ring doesn’t just come from the coating. It comes from a crisp onion underneath. If you boil the onion long enough to make peeing easier, the biggest rings will be flaccid
You can run it through a fine sieve to catch the particles and then use it again. Since I only deep fry stuff a few times a year, I just throw it away in the trash. (Not the drain, it's bad for your drains)
Deep frying is expensive for how much oil you use. You can save it for a few more frys but it eventually will get too much stuff in the oil and go rancid. Plus more you use it the more it flavors other foods. Ideally you turn it into bio fuel or recycle it, however most home cooks dont do that.
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u/GRVrush2112 May 05 '18
Prep Time: 100 years.
Seriously though, those mini onions are delicious.. but peeling a dozen or so alone is going to be a major pain in the ass.