How to Dry Onions & Make Onion Powder @Whats4Chow

How to Dry Onions

How to Dry Onions & Make Onion Powder @Whats4Chow
Recipe type: Preserving / Vegetable
In today's episode, we're going to be drying or dessicating onions. This is a fantastic way to preserve your onions, and I find that dried onion flakes and onion powder lend a different type of onion flavor to your meals - it is more of a roasted onion flavor as apposed to a regular onion flavor.
  • 2kg / 4.4lb Onions
  • 1-3 Tbs Cornstarch
  • Boiling Water
  1. To start, top, tail, and peel your onions. You can use any cultivar of onion - these are California Brown. Cut the onions into quarters from top to bottom. This is much quicker and easier than chopping the onion, and you lose less volatile oils, and this is where all the flavor is. You will also find that the larger flakes will dry quicker and more evenly than smaller chopped bits that tend to clump together inhibiting the airflow in your dryer.
  2. Place all of the cut onion into a larger non-reactive bowl and cover them with boiling water. Allow this to stand for 3 minutes stirring constantly. This heat softens the membranes between the onion layers and will make the onion layers very easy to separate. This also dilutes some of the acidity resulting in a very mild aroma while drying. This is a major consideration if you're running your food dryer in the house, or worse, in an apartment.
  3. Drain the onions in a large colander, and start packing the onion into your food dryer trays, making sure to separate any layers that did not separate during the heating and stirring process. By placing some of the pieces facing up and others facing down, you will ensure a good airflow through the dryer as a result of the big gaps between the pieces.
  4. Once you're finished packing the onion into the trays, place the lid on top, make sure the lid vents are open and switch on the dryer.
  5. The process can take anywhere from 36 to 72 hours depending on the relative humidity, the moisture content of the onions in the beginning, and mostly, your machine. If you're using a small domestic dryer like this one, then it will take longer. In a larger semi-industrial unit like an Excalibur, it will be much quicker.
  6. This is the result after 3 days, or 72 hours. The onion is bone-dry, and simply crushes into pieces. At this stage, if you want onion flakes, crush them by hand to the size you require, and store. Alternatively, pulse them a few times in your food processor until the desired texture is achieved.
  7. I am going mill my dried onion in my spice grinder to get a fine powder. To do this, place a large handful of the onion into the grinder and zap it a few times to break it down. Add more onion and continue. By adding more and more onion, the grinder blades get the required back-pressure to do their job properly. Continue until the mill is full of powder, empty the machine, and continue with the remaining onion.
  8. As soon as the onion powder comes into contact with the atmosphere it starts to clump, or cake. To prevent this during storage, add 1-3 tablespoons of corn starch to the onion powder and mix it in.
  9. Store the powder in an airtight bottle in a cool place. It will last indefinitely under these conditions.


Pickled Onion Rings -Turbo-Charge Your Burgers, Salads & Garnishes with Pickled Onion Rings!

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Pickled Onion Rings -Turbo-Charge Your Burgers, Salads & Garnishes with Pickled Onion Rings!
Recipe type: Pickling and preserving
Serves: 1kg
Pickled onion rings are great way to turbo charge any burger, and they also work fantastically as garnishes and salads with just about any meal.
  • 800g Onions (white or red)
  • 3Tbs Non-iodated salt
  • 110g Sugar
  • 2.5ml Coriander seed
  • 2.5ml Mustard seed, or coarsely ground mustard
  • 2.5ml Black peppercorns
  1. Pickled onion rings are great way to turbo charge any burger, and they also work fantastically as garnishes and salads with just about any meal.
  2. To start, you'll need 800g onions.
  3. Top and tail the onions and remove the skins.
  4. Cut each onion through the center lengthways and cut the halves into slices of 3mm in thickness.
  5. Place the sliced onion in a large non-reactive bowl.
  6. Measure 3 tablespoons of non-iodated salt, either pickling salt, kosher salt or Himalayan.
  7. Sprinkle this over the onion and mix it in thoroughly.
  8. Allow the onions to stand for 60 minutes.
  9. While the onions sweat, place 110g sugar, 2.5ml coriander seed, 2.5ml mustard seed, or roughly ground mustard and 2.5ml black pepper corns in a saucepan.
  10. Pour in 750ml white wine vinegar.
  11. Heat the pot over medium high heat and bring to a boil. Lower temperature and simmer the mixture for 30 minutes.
  12. While this continues, rinse and strain the onions.
  13. Place a sterilised 1 liter jar in a saucepan, and fill it with the onion rings.
  14. Pour hot water, not boiling water, into the pot around the jar. This will minimize any thermal shock to the glass when the boiling vinegar is added.
  15. Strain the vinegar through a sieve or coffee filter and pour it into the jar until the onions are completely covered.
  16. Any leftover vinegar mixture can be refrigerated for your next batch.
  17. Clip the jar closed and allow the bottle to cool in the water.
  18. The onions will last indefinitely stored in a cool dark place, however, they should be refrigerated once opened.
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How to Make Tempura Onion Rings – Gourmet Deep Fried Onion Rings

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How to Make Tempura Onion Rings - Gourmet Deep Fried Onion Rings
Recipe type: Vegatables / Onions
Onion rings can be absolutely awesome, or they can be sloppy, oily and terrible. This tempura onion recipe is one of the best I have tried, and really takes the humble onion ring into the realm of gourmet cuisine.
  • 500ml Buttermilk
  • 15ml Tabasco sauce
  • 5ml Salt
  • 2-3 Large onions
  • 2 Eggs
  • 475ml Soda water (well chilled)
  • 1 Cup all purpose flour
  • 1 Cup Rice flour
  • 2.5ml Salt
  • 2.5ml Black pepper
  • 2 Cups all purpose flour
  1. To start, add 15ml or a tablespoon of Tabasco sauce to a jug.
  2. Pour in 500ml of buttermilk, and add 5ml or a teaspoon of salt.
  3. Give this a good stir and set it aside.
  4. Cut 2 large onions into rings of about 10mm or a half inch thick. Place these in a large pan.
  5. Pour the buttermilk mixture over the onions, and rearrange the rings so that they are in a single layer.
  6. Cover the pan with cling-wrap and transfer it to your refrigerator for a few hours, preferably overnight. Make sure to turn the onions a few times during this time.
  7. The following day, remove the onions from the refrigerator, and measure 2 cups of all-purpose flour into a bowl.
  8. Start preheating your oil to 180c or 350f.
  9. Whisk 2 eggs in another bowl.
  10. Pour 475ml of soda water into the eggs and mix this briefly.
  11. Add a cup of sifted all-purpose flour and a cup of sifted rice flour to the egg soda mixture. Whisk this until smooth.
  12. Add a generous gring of salt and cracked black pepper and mix these in.
  13. Use a skewer to lift an onion ring from the marinade and dredge it in the flour.
  14. Drop this into the batter, and continue until you have coated about a dozen rings.
  15. Make sure to submerge the rings in the batter while doing this.
  16. Use the skewer to hook the rings out of the batter and drop them in the oil. Allow the rings to fry for 5 minutes, turning halfway through.
  17. The rings will be superbly crispy and lightly golden.
  18. Use a slotted spoon to lift them from the oil before continuing with the next batch of rings.
  19. When frying, make sure you oil is up to temperature, and that you don't overcrowd the pan. This will drop the temperature and will result in overly oily onion rings.
  20. Serve your creation piping hot as a snack, or accompaniment to your main course and enjoy.
  21. Thanks for joining us today, please like, subscribe and share and we'll see you again tomorrow.


Mega Cheese and Bacon Deep Fried Onion Rings – Deep-Fried Onion Rings Filled with Cheese & Bacon!!!

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Mega Cheese and Bacon Deep Fried Onion Rings - Deep-Fried Onion Rings Filled with Cheese & Bacon!!!
Recipe type: Deep-fried
Whether you present these incredible deep-fried onion rings as a starter or as an accompaniment to your main course, these crispy golden packages will have your guests talking for decades. This is how to make them....
  • Streaky bacon
  • Large Onions
  • Processed cheese slices
  • All-purpose flour (seasoned with salt and white pepper to taste)
  • Eggs
  • Oil for deep-frying
  1. To start, top, tail and peel the onions.
  2. Cut the angled ends from the onions, leaving you with the more cylindrical center section of the onions.
  3. Keep all of the off-cuts for salads or stir-fries.
  4. Working from the outside ring of each onion, separate the rings, grouping the first ring and third ring as a pair, and the second and fourth as a pair.
  5. Notice when you place the smaller ring of the pair inside the larger ring, that there is a sizeable gap. This is exactly what we want.
  6. Cut a slice of the processed cheese into strips and line the inside of the bigger onion ring with the cheese.
  7. Take a slice of streaky bacon and repeat this exercise.
  8. Press the smaller ring into the larger ring and the first ring is done. Continue until all of the rings have been processed.
  9. To coat the rings, first sprinkle a layer of seasoned all-purpose flour over a large platter. This is where the coated rings will set, and the flour prevents the rings from sticking to the platter and getting damaged.
  10. Pour a couple of cups into a large dish and beat a few eggs in a jug.
  11. Dredge the ring in the flour. This will dry any damp spots on the ring.
  12. Dip the ring in the egg to wet it all over.
  13. Dredge the ring in the flour to coat it all over.
  14. Return the ring to the egg to wet all of the flour.
  15. Then back into the flour for a final, good solid coating.
  16. Transfer this to the platter to set.
  17. Continue with the remaining rings. Allow the coated rings to set for 20 minutes.
  18. Half fill a large pan or wok with oil and heat this to 170c or 340f.
  19. Carefully lower the rings into the oil in batches and fry them for 5 to 7 minutes until crispy and golden, turning them over every 60 seconds.
  20. Use a slotted spoon to remove the rings from the oil and drain any excess oil on kitchen paper.
  21. Serve the rings while piping hot and enjoy.
  22. And there it is, a beautiful crispy golden onion ring filled with melted cheese and bacon.


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