Tag: fried onion

The Fried Onion Experiment Part 2

For the second fried onion experiment, I dabbled in a little potato starch, a potato starch/baking soda mix, and used coconut oil as a frying medium.

Also Texas sweet yellow onions and a batch of pre-cooked chicken gizzards would be objects to be dredged, egg-washed and fried up for testing.

Results: potato starch = bad for solo coating. It was clear that as soon as the potato-coated onion ring hit the oil that it wasn’t going to develop the crisp exterior that I aimed for. The potato simply began to flake away, almost like pastry bits, and never formed the crunchy shell I hoped for.

The potato starch/baking soda mix also had no effect on the final fried onion, neither puffy or crisp as I had predicted. Because of this, I relegated the potato starch as the first dredge in a 3-step process, with tapioca starch becoming the final dredge prior to the hot oil drop.

The outcome was similar to last week’s experiment with deep frying with tapioca sta

The Fried Onion Experiment Part 1

Labor Day holiday weekend ended a five-day fast, followed by another 2 weeks of unrepentant feasting, with a couple days of fasting scattered in between. During this time, I spent a lot of hours in the kitchen testing recipes. If you’ve been on my Instagram feed, you’ve seen the outcomes of two weekends’ worth of BBQ: smoked “American” Wagyu brisket, pork belly burnt ends, and BBQ pork ribs (St Louis cut from Matador Meat & Wine and Back Loin from Kroger’s in-house brand). Not to mention the prime (Matador) and A-wagyu (A Bar N) ribeyes we grilled up in the intervening period.

Of course, the add-ons to these main dishes are generally what makes an entire meal complete and wholly satisfying. In my household, it’s usually some vegetable side dish (brussel sprouts, broccoli