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Battered Onion Rings Ahead of time

post #1 of 10
Thread Starter 

I want to do onion rings with a mixture of reg flour, semolina, baking powder, baking soda, cornstarch then dipped in club soda, egg, veg oil mixture to garnish a lamb dish.

 

Does dipping ahead of time and par fry then just finish during service affect quality? 

post #2 of 10


Deep fry 1/2 way ahead of time so they hold there shape and texture

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 10

Your method makes no sense.

post #4 of 10
Quote:
Originally Posted by chefbuba View Post
 

Your method makes no sense.

This.

 

I've pre-breaded various chicken parts and sliced green tomatoes just fine. At worst, just throw the pre-breaded pieces back into the breading before dropping into the deep fryer.

Yes, deep fryer, not pan frying.

post #5 of 10
Quote:
Originally Posted by trizzish View Post
 

I want to do onion rings with a mixture of reg flour, semolina, baking powder, baking soda, cornstarch then dipped in club soda, egg, veg oil mixture to garnish a lamb dish.

 

Does dipping ahead of time and par fry then just finish during service affect quality? 

This is what I was referring to.  I make beer battered onion rings everyday, drop in oil to set batter, cool then finish to order as chefedb stated.

post #6 of 10
Quote:
Originally Posted by trizzish View Post
 

I want to do onion rings with a mixture of reg flour, semolina, baking powder, baking soda, cornstarch then dipped in club soda, egg, veg oil mixture to garnish a lamb dish.

 

Does dipping ahead of time and par fry then just finish during service affect quality? 

 

I'm a little confused about your method too, as well as your recipe! I don't mean to belittle anyone but it sounds like you need a little more experience.

 

Is this a tried and true recipe or just something you think would work well? You have 4 different types of leaveners (baking soda, baking powder, eggs and club soda) in a single batter, it's a little perplexing honestly.

 

So you're dredging a dry onion into a dry flour mixture then dipping in a wet egg mixture and deep frying? Is this accurate or have I just misread?

post #7 of 10
Thread Starter 
Didn't explain recipe well sorry. But isn't important. I can batter and deep fry things. Just was asking if doing ahead changed the quality. Not asking how to do it other than that.
post #8 of 10
Thread Starter 
So you're dredging a dry onion into a dry flour mixture then dipping in a wet egg mixture and deep frying? Is this accurate or have I just misread?


[/quote]

I miswrote sorry. Got excited and typed before I used my brain.
post #9 of 10

at times i use alot of onion rings.  too many too fast to have them blanched.  so i do blanch them, then into a shock froster to freeze, then into vaccume sacks and then from the freezer to the fryer.  the freezing them while hot and with some oil on keeps the Quality good.  not like fresh but still very good.

post #10 of 10


Sonny ! Between Chef Bubba and I you have at least 70 years of CHEF D' CUISINE experience, not sous chef not line cooks, nor Garde" Manger I don't think Chef Bubba  needs more experience. You asked him, he told you, if your way works for you then by all means use it and don't bother asking.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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