Have you considered adding a 60/40 of Corn Meal Coarse Yellow to Beer Batter I've tried all variation by far my favorite 40 Corn Meal. Nice video well done I like the breading double also
Dude that isn't super crunchy it is super dried out. I tried keeping them warm and it took every last ounce of moisture from the rings which isn't a good thing...
The restaurant that I worked in as a young adult made their onion rings just like you did in the first case, and they are the best I've ever had. Luckily, they are still in business in my old home town, and I treat myself every time I make my infrequent visits there. Now I don't have to wait! Thank you so much!!
I find Brian's stuff a lot more practical than Joshua's. Don't get me wrong; Joshua's videos are quite entertaining, I'm just here trying to get better at home cooking without spending a ton of money and I think his wheelhouse is a little more on the "conspicuous" end of things. I like Brian's work because he has a simple but good video format. I appreciate that he's not trying to do a lifestyle thing like Chlebowski (who's videos I also love, esp. his deep dives on specific ingredients), that his videos are a bit more structured and searchable than Kenji's (who has taught me a ton about kitchen workflow just by showing his POV), and that he shows up in the results when I search just about anything that's a little difficult to cook properly without some bespoke knowledge.
I really like how you reference your trial runs. It truly reminds the audience that you actually put time and effort into your content. I appreciate that immensely because it's something I've always thought about. You're always great man!
I don't always copy your recipes 100% but I learn so much from your technical approach. I appreciate how you explain why you are doing things a certain way or using particular ingredients. Everytime I watch your videos my cooking gets better.
I just put in a grocery order that includes 3 large white onions, I am making these bad boys this weekend! We love O-rings but are never happy getting them to go; I can't wait to taste these.
Sorry, Bri - you left out my favorite part: the inner rings!! It's my 'chef's treat' when I make onion rings at home! Loving the idea of extra crispy, or batter fried rings - and the dippers do indeed look dope!
I gave the style 1 a go a couple nights ago while making some burgers. Man, the crunch was real! Even grabbing a left over one a day and a half later out of the fridge it was still crunchy. Def a lot of work, but crunch level 1000 achieved
Bri, this is one of my favorite episodes of yours. It's crazy fun and I hope people are inspired to have "onion rings" parties this summer based on it. I mean, how crazy good is that? Why eat onion rings alone? Invite friends over to batter and fry some rings? Sounds like a party to me! Cheers and keep rockin' RUclips, Mike
Best O-rings I've made was by separating the rings and left them in the fridge for a night.. less moisture so the batter didn't blow off during the frying.. Even better they were soft but not mushy! Your Welcome! 🎤
Made these last night and they were both great. Wife and I agreed the beer battered were the hands down winner! Made them with Trumer Pilsner. Look forward to trying the fish and chips next week!
My favorite onion rings in the world is from a small local "bar and grill" style place in my home town, and they make them exactly the same as your crispy recipe. It's a flour and corn starch breading, battered with buttermilk only, seasoned just with salt and pepper. They do the process a bit different to accommodate their sales volume but it's basically the same thing. They're so beautiful in their simplicity because there's no stupid fancy shit going on. It's a fried onion that tastes like a fried onion. It doesn't taste like a bunch of unnecessary seasonings or chop your mouth up with panko.... It tastes like an onion! Love so much that you nailed this perfectly!
Made the crunchy ones with the zesty sauce for some of our finger foods for New Years. It didn't last 5 minutes after they were cooled off. Freaking perfection. Thank you!! ::Slow-mo dance::
I love a good onion ring! Thanks to you and Chef John I bought a scale so I'm good to go with weighing my ingredients (finally). I prefer peanut oil for frying. It's the best! Oh I totally want to do the 2nd version with rice flour and beer! It reminds me of a tempura batter. "Hey it looks like an onion donut!" Yummmm!
From Sheboygan, Wisconsin, local bakeries are known for the “Hard Roll” which isn’t really hard, but modeled after the Austrian Semmel roll. As soon as you leave the county line the rolls disappear. Sheboygan only. Thin crusted, slightly chewy but easy to bite through, yeasty, and stands up to sloppy sandwiches fairly well. It is the vessel of the local favorite double brat, buttered ground sirloin “steak” sandwiches, and the best way to have an egg sandwich in the morning. First, on behalf of your channel, you need to do a field trip, and then recreate the recipe for my own selfish benefit as I moved away from my hometown many years ago yet treat myself anytime I’m in the area. Keep up the good work, cheers!
Thanks for showing and explaining techniques along the way - the two forks for each stage is so simple and practical! Also, explaining what happens with the oil if the onion rings isn't fully coated - and how freezing affects the onion cell walls!
My daughter and I working together will have to do both of these and the dips. Our best tag team effort when she was a teen, onion rings. Now her husband is the clean up king. And my son is a chef. So prep is a breeze, assembly and fry ain't no thang and clean up is a breeze. Minimal effort, maximum yum. Oh and both of my sons and son in law (3rd son) are musicians. So house band while kitchen is in full swing.
Just made the beer battered ones! Color was definitely a lot lighter. Batter didn't stick super well. Aaand was not super crunchy. But overall, they were still amazing. Thinking I need them to cook in the oil much longer. Looking forward to making many more recipes from you!
I've made both these styles in the past but now my new favorite is AP flour+Rice flour+Sprite+Panko. A better version of the Sonic Drive-In rings! Now I need to try your sauces.
I just want to say thank you. I used your recipe in the first one and now every time me and my friends get together, they always ask that I make these onion rings. They are truly the best rings we have ever had. Great job!
So, I hated onion rings as a kid. Then, I tasted from a restaurant that does the hand-battered technique (as opposed to yanking something pre-done from a freezer and frying it). So, now I'm a total snob about onion rings and ask lots of questions before I order them. Yours look like onion rings I would order as my entre. Thank you for sharing!
Confused what you mean by "original wort". if you mean original gravity, Pils Urquell is in the mid-range at around 12 Plato. Final gravity would have more of an impact as it notates residual sugars in the beer. For beer battering I generally do recommend a pils with minimal hopping as the hops will add bitterness.
this is one of the channels that actually teaches me how to make sure im cooking it right, alot of people just kinda assume(myself included) its "i do this then this happen" with how its edited but theres some steps and precautions he said i don't hear others chef youtubers say often.
I love the video Brian. Thinking about getting a larger Dutch oven specifically for frying. These would go great with a Philly roast pork and broccoli rabe sammy. Show us the ways!
Ethan Chlebowski has some great videos on why it's super easy and clean to deep fry in a wok, and I totally agree with him. Much cheaper than a dutch oven, too.
@@lilybee_ think u will really like the Ritz crackers. Haven't been able to find anything that even comes close. I usually put mine in a baggie & crush them by stepping on them. They don't need to be really fine but not too chunky either. Good luck!
My favorites are pretty simple (I use a recipe from a New England pub I used to work at). Mix half-and-half & eggs as the wet component, and use plain corn flour as the dredge. Go wet to dry once, or twice, deep fry, salt after they come out. A lot of restaurants up here use corn flour for frying. Just using it gets you 90% of the way toward that pro kitchen taste.
I just want to say I appreciate your contribution to the RUclips world. Your vids are always great and I look forward to them because I watch these while I eat and I'd starve if you didn't post
onion rings are a childhood fav along with pizza... and onion rings on the pizza... i also highly recomend trying them for anyone whos never had, or even those who arint fans of onions in general it cant be overstated how radicaly different they are from normal, but if its still not your thing theres also deep fraid mushrooms and deep fried colly flower, which are arguably every bit as delicious, when ordering out i struggle to dicide between the three every time....
great info thanks. Hey, Stella (lager) seems a weak choice for that beer batter. Try your self with a proper beer / Ale - a Sam Adams dark makes a lovely batter
Brian, great job man. You’re the best, imo, for ideas and help with the home kitchen…even for a guy 🙋♂️ who’s spent plenty of time in a commercial kitchen. And you do it with zero over the top editing and minimal “made up vernaculars” and showmanship. Love it. Keep it up.
@Brian Lagerstorm, great recipe thanks for sharing I noticed the following in your Recipe: BEER BATTERED ▪100g or 3/4c ap flour for batter + 2-3c for dredge ▪100g or 2/3c rice flour So if 100g (ap fl) equals 3/4c then 100g (rice fl) cannot also 2/3c? I feel like a minor correction is required, I know its not an exact science, keep up the good work!
Great video Brian! But how come no one ever talks about the 2 quarts of used vegetable oil you have left in your pot? All the "deep fry" videos I see online seem to imply that it just disappears. You can't drink it. You can't put it in the recycling. You can't pour it down the drain. Hmmm...
I'm pretty sure that there isn't a single person on this earth that thinks onion rings aren't a good food but i appreciate you showing me how to make them well
These look like a DREAM! I just impulse bought an air fryer and I wonder how these guys would turn out in that. If anyone tries it or has more airfrying/convection oven know-how, I'd love some tips and tricks to go by. 🥰
I've done the first method twice now and I really love it. The only downside is it is time consuming to individually coat the rings and repeat it a second time. But I have to say that it's worth the effort.
I can't wait to try this recipe ; I love onion rings but l've never prepared them myself. My favourite part of the video : the air guitar. You rock Brian! 💜💚
Just found out about your channel. This is my first encounter with your content and I decided I'm gonna follow you from now on. From this video alone, I can see how passionate you are about food and to your audience. Glad I found you. 😄
If you don't have buttermilk for the first recipe, what do you replace it with? We're not exactly a dairy country. All our milk are UHT or probiotic milk (Yakult). It's hard to source non-UHT milk to make buttermilk.
Have you tried compressing the flour onto the onion ring with your hands? It makes it extremely crispy 👌 Also, some people add corn starch and flour to the buttermilk as well which helps make a good dredge. You have to whisk it before each dip though bevause it settles at the bottom.
Great attention to detail as always. Thank you. It got me to thinking that I'd love to see your take on an epic corn dog (and I know you like to make your own mustard).
Super great video! I firmly believe frying into oven helps get optimal crisp and helps pull out the moisture of the oil from the fry before. Thanks for the great content Brian!
Go to thld.co/shakerandspoon_brian_0422 and use code brian to get $20 off your first box! Thanks to Shaker & Spoon for sponsoring today's video.
Have you considered adding a 60/40 of Corn Meal Coarse Yellow to Beer Batter I've tried all variation by far my favorite 40 Corn Meal. Nice video well done I like the breading double also
Lack of panko but great video keep it up
AY WHERES Joshua Weissman at???
Dude that isn't super crunchy it is super dried out. I tried keeping them warm and it took every last ounce of moisture from the rings which isn't a good thing...
The restaurant that I worked in as a young adult made their onion rings just like you did in the first case, and they are the best I've ever had. Luckily, they are still in business in my old home town, and I treat myself every time I make my infrequent visits there. Now I don't have to wait! Thank you so much!!
Man, a double breaded ring is so so good
They're epic. I also like slicing the onions really thin and in half so it's like an onion bhaji/ fritter
And the name of that restaurant is........?
😊
Same story I actually got a job at my home town spot for a few months just so I could learn how to make some of the food 😂😂😂
what's the restaurant and what town is it in? I must know for... sience...
I love how this man is just a Joshua Weissman with no crazy editing, just raw, relaxing recording. I like it
I find Brian's stuff a lot more practical than Joshua's. Don't get me wrong; Joshua's videos are quite entertaining, I'm just here trying to get better at home cooking without spending a ton of money and I think his wheelhouse is a little more on the "conspicuous" end of things. I like Brian's work because he has a simple but good video format. I appreciate that he's not trying to do a lifestyle thing like Chlebowski (who's videos I also love, esp. his deep dives on specific ingredients), that his videos are a bit more structured and searchable than Kenji's (who has taught me a ton about kitchen workflow just by showing his POV), and that he shows up in the results when I search just about anything that's a little difficult to cook properly without some bespoke knowledge.
@@ratiquette I have no words other than "You're totally right"
Also less "my book is out plz buy it"
@@silverfox1754 fr
@@ratiquette I recommend you watch Mandy Muse. She is really good.
I really like how you reference your trial runs. It truly reminds the audience that you actually put time and effort into your content. I appreciate that immensely because it's something I've always thought about. You're always great man!
The breaded ones in particular look utterly magnificent; going straight to the top of my weekend to-try list.
To-fry list :)
@@connfeebruh9439:)
. That's just so good. 😁
I don't always copy your recipes 100% but I learn so much from your technical approach. I appreciate how you explain why you are doing things a certain way or using particular ingredients. Everytime I watch your videos my cooking gets better.
I just put in a grocery order that includes 3 large white onions, I am making these bad boys this weekend! We love O-rings but are never happy getting them to go; I can't wait to taste these.
Best of luck thanks very much for watching Adrienne
@@BrianLagerstrom makes pancakes while singing gibberish and talking nonsense 😂 😂 😂 😂
I made this with my teenage boys. It was a big hit. My older son could not stop talking about how crunchy and delicious these turned out. Thank you!
Sorry, Bri - you left out my favorite part: the inner rings!! It's my 'chef's treat' when I make onion rings at home! Loving the idea of extra crispy, or batter fried rings - and the dippers do indeed look dope!
Fax
I love the inner ones too.
I love onion rings, and these are so crunchy... combined with the sauces and Stella Artois, the taste becomes unearthly!
So good. Thank you for watching
Stellaaaaaaaaa! My favorite. Ice cold! Nice 😎
Are you trying to say Stella Artois comes from outer space?
I gave the style 1 a go a couple nights ago while making some burgers. Man, the crunch was real! Even grabbing a left over one a day and a half later out of the fridge it was still crunchy. Def a lot of work, but crunch level 1000 achieved
Bri, this is one of my favorite episodes of yours. It's crazy fun and I hope people are inspired to have "onion rings" parties this summer based on it. I mean, how crazy good is that? Why eat onion rings alone? Invite friends over to batter and fry some rings? Sounds like a party to me! Cheers and keep rockin' RUclips, Mike
Thank you for this ! Just try the one with beer batter as there are leftover beer from my husband . It work like a charm
My son and I have been experimenting, trying to come up with a good onion ring. We'll be trying these two, this weekend. Thanks
i absolutely LOVE how he included the non-spicy version of the sauce!! always looking out for us!
Best O-rings I've made was by separating the rings and left them in the fridge for a night.. less moisture so the batter didn't blow off during the frying.. Even better they were soft but not mushy! Your Welcome! 🎤
Just in the fridge? Not the freezer?
@@mercedesmartis7193 What about the outhouse? That's where I marinate my food typically.
Finally, a simplified recipe for onion rings. Thank you so much Brian!
Made these last night and they were both great. Wife and I agreed the beer battered were the hands down winner! Made them with Trumer Pilsner.
Look forward to trying the fish and chips next week!
Thank you so much that it turned so good. I tried without cornstarch but it still tastes so good.
My favorite onion rings in the world is from a small local "bar and grill" style place in my home town, and they make them exactly the same as your crispy recipe. It's a flour and corn starch breading, battered with buttermilk only, seasoned just with salt and pepper. They do the process a bit different to accommodate their sales volume but it's basically the same thing. They're so beautiful in their simplicity because there's no stupid fancy shit going on. It's a fried onion that tastes like a fried onion. It doesn't taste like a bunch of unnecessary seasonings or chop your mouth up with panko.... It tastes like an onion! Love so much that you nailed this perfectly!
I just tried this recipe and loved it! I have been searching for a good onion rings recipe for a while. Thank you Brian!
Made the crunchy ones with the zesty sauce for some of our finger foods for New Years. It didn't last 5 minutes after they were cooled off. Freaking perfection. Thank you!! ::Slow-mo dance::
Cooked the extra crunchy ones today 👌 they are perfect! Thanks a lot
Love your closeups! As a visual learner it helps me to make my own perfect onion rings.
I love a good onion ring! Thanks to you and Chef John I bought a scale so I'm good to go with weighing my ingredients (finally). I prefer peanut oil for frying. It's the best! Oh I totally want to do the 2nd version with rice flour and beer! It reminds me of a tempura batter. "Hey it looks like an onion donut!" Yummmm!
These onion rings looks easy to make and sound delicious. I will try them in a blink as soon as I make them. Thank you for your recipes
From Sheboygan, Wisconsin, local bakeries are known for the “Hard Roll” which isn’t really hard, but modeled after the Austrian Semmel roll. As soon as you leave the county line the rolls disappear. Sheboygan only. Thin crusted, slightly chewy but easy to bite through, yeasty, and stands up to sloppy sandwiches fairly well. It is the vessel of the local favorite double brat, buttered ground sirloin “steak” sandwiches, and the best way to have an egg sandwich in the morning. First, on behalf of your channel, you need to do a field trip, and then recreate the recipe for my own selfish benefit as I moved away from my hometown many years ago yet treat myself anytime I’m in the area. Keep up the good work, cheers!
Thanks for showing and explaining techniques along the way - the two forks for each stage is so simple and practical! Also, explaining what happens with the oil if the onion rings isn't fully coated - and how freezing affects the onion cell walls!
My daughter and I working together will have to do both of these and the dips. Our best tag team effort when she was a teen, onion rings. Now her husband is the clean up king. And my son is a chef. So prep is a breeze, assembly and fry ain't no thang and clean up is a breeze. Minimal effort, maximum yum. Oh and both of my sons and son in law (3rd son) are musicians. So house band while kitchen is in full swing.
"BRAVO Darling... BRAVO"
This is the BEST video on Onion Rings I have ever seen.
Thank you for sharing this video.
Just made the beer battered ones! Color was definitely a lot lighter. Batter didn't stick super well. Aaand was not super crunchy. But overall, they were still amazing. Thinking I need them to cook in the oil much longer. Looking forward to making many more recipes from you!
I appreciate how you broke this down, definitely taught me a few things, thanks
Well explianed about how to make onion rings.
The end result looks good.
I've made both these styles in the past but now my new favorite is AP flour+Rice flour+Sprite+Panko. A better version of the Sonic Drive-In rings! Now I need to try your sauces.
Definitely Gonna Try The First Method. Love Cooking & My Gma Loves Onion Rings Gotta Make Her Some
this dancing section at the end is something we must preserve and protect at all costs, it adds so much to the video, love it!
Haha so glad you dig it!
I just want to say thank you. I used your recipe in the first one and now every time me and my friends get together, they always ask that I make these onion rings. They are truly the best rings we have ever had. Great job!
I tried the crispy one it was AMAZING OMG I NEVER HAD SUCH GOOD ONION RINGS
try a Stout beer for the batter, the onions will look darker but the taste is amazing
Wow great job on a classic, my first time here and will be back for more... yum yum
So, I hated onion rings as a kid. Then, I tasted from a restaurant that does the hand-battered technique (as opposed to yanking something pre-done from a freezer and frying it). So, now I'm a total snob about onion rings and ask lots of questions before I order them. Yours look like onion rings I would order as my entre. Thank you for sharing!
I love how you include non-alcoholic version of the bater. Really nice to put some alternatives.
Come for the recipe - stay for the dancing! Love it!
Hello Paula
I’m from Oklahoma onion rings are quite literally gold here
Great recipes x 4 and explanatory verbage as always. Brian is a legend in cooking instruction!
1:23 This slow-motion onion ring de-stacking is my whole world right now.
You convice me to grow more onion 😊 Thanks you for the recipe!
Brilliant 👌🏻 Greetings from Scotland 😊 Have a great day everyone 🌻
I appreciate the comment about it being a once in a while treat. They’re pretty time consuming. Good vid
Hey Dude! Just wanted to say I made your Grownup Chili last night and it killed! It was so complex and Smokey and hearty. Keep the vids coming
So glad you gave it a shot!
Looooooove onion rings. The most underrated side of all time! If made right (like yours) they're magical!!
A bit of powdered instant mash into the battered onion rings dry mix gives it amazing crunch that doesn’t flounder.
for the beer batter I recommend Czech "Pilsner Urquell" or German beer with a high original wort, that gives the batter a very good taste 😊
Confused what you mean by "original wort". if you mean original gravity, Pils Urquell is in the mid-range at around 12 Plato. Final gravity would have more of an impact as it notates residual sugars in the beer. For beer battering I generally do recommend a pils with minimal hopping as the hops will add bitterness.
Your video on this subject is one of the best !
That's a nice crispy ring , thankyou for recipe.
this is one of the channels that actually teaches me how to make sure im cooking it right, alot of people just kinda assume(myself included) its "i do this then this happen" with how its edited but theres some steps and precautions he said i don't hear others chef youtubers say often.
I love the video Brian. Thinking about getting a larger Dutch oven specifically for frying. These would go great with a Philly roast pork and broccoli rabe sammy. Show us the ways!
I have that Sammy slotted for this summer! Can’t wait to tackle it soon
@@BrianLagerstrom heck yes my dude!!! Can’t wait. Might have to take the day to immediately follow your recipe.
Ethan Chlebowski has some great videos on why it's super easy and clean to deep fry in a wok, and I totally agree with him. Much cheaper than a dutch oven, too.
Love crispy onion rings (only kind I'll make or eat). However I use crushed Ritz crackers for my coating before dropping in the oil. Loved your Utube!
I'm going to try this. We followed the recipe and they just weren't crunchy enough for us. The Ritz will give them a good taste too.
@@lilybee_ think u will really like the Ritz crackers. Haven't been able to find anything that even comes close. I usually put mine in a baggie & crush them by stepping on them. They don't need to be really fine but not too chunky either. Good luck!
I've used Chef John's mashed potato ones for years now, no complaints. I love the sweet ones, vidalia onion season is my favorite.
Ever since I ate onion rings at an A&W, I fell in love with them.
My favorites are pretty simple (I use a recipe from a New England pub I used to work at). Mix half-and-half & eggs as the wet component, and use plain corn flour as the dredge. Go wet to dry once, or twice, deep fry, salt after they come out.
A lot of restaurants up here use corn flour for frying. Just using it gets you 90% of the way toward that pro kitchen taste.
Dude your vids are the best. I'm going to be watching this one at least 10 more times. Can't wait to try it out. Thank you so much for what you do!
Thanks for watching cheers
I just want to say I appreciate your contribution to the RUclips world. Your vids are always great and I look forward to them because I watch these while I eat and I'd starve if you didn't post
thanks! guess i gotta keep posting!
onion rings are a childhood fav along with pizza... and onion rings on the pizza... i also highly recomend trying them for anyone whos never had, or even those who arint fans of onions in general it cant be overstated how radicaly different they are from normal, but if its still not your thing theres also deep fraid mushrooms and deep fried colly flower, which are arguably every bit as delicious, when ordering out i struggle to dicide between the three every time....
My favorite part of your videos will would have to be the dancing🕺🏼
I made the a slight variaton of the first version and they turned out amazing. All my coworkers and I really enjoyed them
great info thanks.
Hey, Stella (lager) seems a weak choice for that beer batter. Try your self with a proper beer / Ale - a Sam Adams dark makes a lovely batter
Brian, great job man. You’re the best, imo, for ideas and help with the home kitchen…even for a guy 🙋♂️ who’s spent plenty of time in a commercial kitchen. And you do it with zero over the top editing and minimal “made up vernaculars” and showmanship. Love it. Keep it up.
Mmmm! You are motivating me to clean my little kitchen, so I can have a nice homemade treat like this! 😋
Those onions rings looks fantastic, but you know what looks better? The two dips you just made. Especially the ranch dip.
@Brian Lagerstorm, great recipe thanks for sharing I noticed the following in your Recipe:
BEER BATTERED
▪100g or 3/4c ap flour for batter + 2-3c for dredge
▪100g or 2/3c rice flour
So if 100g (ap fl) equals 3/4c then 100g (rice fl) cannot also 2/3c?
I feel like a minor correction is required, I know its not an exact science, keep up the good work!
The beer battered ones get my vote!
Those first rings were chefs kiss 🤌💋
Great video Brian! But how come no one ever talks about the 2 quarts of used vegetable oil you have left in your pot?
All the "deep fry" videos I see online seem to imply that it just disappears.
You can't drink it.
You can't put it in the recycling.
You can't pour it down the drain.
Hmmm...
I put in the trash like a loser you could put in grass though I hear . It is biodegradable.
Check out Ethan Chlebowski's videos on deep frying, he lets it cool then strains it and saves it for next time
I'm pretty sure that there isn't a single person on this earth that thinks onion rings aren't a good food but i appreciate you showing me how to make them well
These look like a DREAM! I just impulse bought an air fryer and I wonder how these guys would turn out in that. If anyone tries it or has more airfrying/convection oven know-how, I'd love some tips and tricks to go by. 🥰
I was wondering the same thing. Try it and post your results. Cleaner than frying in oil on a stovetop.
Nice... love onion rings!
So we made these tonight. Best I ever had, messy but they were dam good!
Looks like the best onion rings I have ever seen. May give it a try. Thanks!
Thanks for watching
I've done the first method twice now and I really love it. The only downside is it is time consuming to individually coat the rings and repeat it a second time. But I have to say that it's worth the effort.
Wow this looks amazing, will be making these for sure
I can't wait to try this recipe ; I love onion rings but l've never prepared them myself. My favourite part of the video : the air guitar. You rock Brian! 💜💚
Thank you for sharing yr recipe, will try soon
It's so nice and I'm so thankful that your videos are not a waste of time thanks man
Ok I don't usually focus on ads but actually that seems like a really logical use of the subscription box format
Never thought to use Stella Artois for beer batter. Definitely trying this one for my breaded cod
I mean... how can you go wrong with an onion ring. LOVE IT!
Beer battered onion rings are my favorite 🙌🏽🙌🏽🙌🏽
I’m making these as soon as possible! Going to try the first method 😋
Just found out about your channel. This is my first encounter with your content and I decided I'm gonna follow you from now on. From this video alone, I can see how passionate you are about food and to your audience. Glad I found you. 😄
If you don't have buttermilk for the first recipe, what do you replace it with?
We're not exactly a dairy country. All our milk are UHT or probiotic milk (Yakult). It's hard to source non-UHT milk to make buttermilk.
Yum. I like the crunchy with spicy adobo dip. Awesome
Turned out so delicious! I request Country Fried Steak. Thanks!
Have you tried compressing the flour onto the onion ring with your hands? It makes it extremely crispy 👌
Also, some people add corn starch and flour to the buttermilk as well which helps make a good dredge. You have to whisk it before each dip though bevause it settles at the bottom.
Yeah, definitely making these today.
The first time I had onion rings was at a bbq joint in Texas. They were super thin cut and crunchy. Served with tangy bbq sauce.
I love onion rings, I just wish they weren’t such a pain to make for a family of four, great video!
The first batch looks amazing, I usually batter mine but I think I’ll give the breaded a go
Great attention to detail as always. Thank you. It got me to thinking that I'd love to see your take on an epic corn dog (and I know you like to make your own mustard).
Super great video! I firmly believe frying into oven helps get optimal crisp and helps pull out the moisture of the oil from the fry before. Thanks for the great content Brian!
Best beer batter of the universe - instant pancake mix. Follow the directions on the box but use beer instead of water. Done.