Hey everyone,

I was wondering if anyone knew how to cook onion rings without soaking them
in oil? In the past I have always used the deep fryer to cook onion rings
because I like how crispy it makes them. Unfortunately, it also soaks them
in oil and makes them very unhealthy. I tried cooking them in the oven but
they just turn out soggy and not that great. Does anyone out there have any
ideas how I could cook them in the oven but still have them at least a
little cripsy? Maybe just slighty brushing them with a little bit of oil
will help? Any help would be greatly appreciated.

>I was wondering if anyone knew how to cook onion rings without soaking them
>in oil? In the past I have always used the deep fryer to cook onion rings
>because I like how crispy it makes them. Unfortunately, it also soaks them
>in oil and makes them very unhealthy. I tried cooking them in the oven but
>they just turn out soggy and not that great. Does anyone out there have any
>ideas how I could cook them in the oven but still have them at least a
>little cripsy? Maybe just slighty brushing them with a little bit of oil
>will help? Any help would be greatly appreciated.
>

A search on Google will turn up a few recipes for baked onion rings but you're
never going to get them to taste like fried. There's a recipe for them on
allrecipes.com that uses cornflakes but it got terrible reviews. One reviewer
said they didn't taste like onion rings but more like cereal and onions, yuck!
If your onion rings are too greasy then your grease may not be hot enough.
Properly fried foods shouldn't absorb any oil. The only oil in them should be
what's left on the breading after you take them out of the fryer.

Jeff wrote:

> Hey everyone,
>
> I was wondering if anyone knew how to cook onion rings without soaking them
> in oil? In the past I have always used the deep fryer to cook onion rings
> because I like how crispy it makes them. Unfortunately, it also soaks them
> in oil and makes them very unhealthy. I tried cooking them in the oven but
> they just turn out soggy and not that great. Does anyone out there have any
> ideas how I could cook them in the oven but still have them at least a
> little cripsy? Maybe just slighty brushing them with a little bit of oil
> will help? Any help would be greatly appreciated.

You don't soak them in oil. You cook them in small bathes in good hot oil. They
should not absorb too much fat. Make sure the oil is hot enough and don't sump
in so many at a a time that the oil cools. Shake them off and dump them onto a
paper towel.

"Jeff" > wrote in message
...
> Hey everyone,
>
> I was wondering if anyone knew how to cook onion rings without soaking
> them
> in oil? In the past I have always used the deep fryer to cook onion rings
> because I like how crispy it makes them. Unfortunately, it also soaks them
> in oil and makes them very unhealthy. I tried cooking them in the oven but
> they just turn out soggy and not that great. Does anyone out there have
> any
> ideas how I could cook them in the oven but still have them at least a
> little cripsy? Maybe just slighty brushing them with a little bit of oil
> will help? Any help would be greatly appreciated.

1. Get a thermometer which you can put onto the hot oil.
2. For the breading use Panko bread crumbs in addition to your batter.
3. Fry in small batches and never allow the oil to go below 350 degrees.
Start cooking at a higher temperature say 360 or so.
4. Remember the food will continue to cook even after its removed from
the oil.
5. Be sure to drain on a paper towel.

Dimitri

Dimitri wrote:
>
> 1. Get a thermometer which you can put onto the hot oil.
> 2. For the breading use Panko bread crumbs in addition to your batter.
> 3. Fry in small batches and never allow the oil to go below 350 degrees.
> Start cooking at a higher temperature say 360 or so.
> 4. Remember the food will continue to cook even after its removed from
> the oil.
> 5. Be sure to drain on a paper towel.
>
> Dimitri

All excellent suggestions, but also.. are there
vast differences in the type of batter one uses?
Beer batters, tempura batter and the like? Could
that explain his problem with oil absorption?
Goomba

Goomba38 wrote:
> Dimitri wrote:
>
>>
>> 1. Get a thermometer which you can put onto the hot oil.
>> 2. For the breading use Panko bread crumbs in addition to your batter.
>> 3. Fry in small batches and never allow the oil to go below 350
>> degrees. Start cooking at a higher temperature say 360 or so.
>> 4. Remember the food will continue to cook even after its removed
>> from the oil.
>> 5. Be sure to drain on a paper towel.
>>
>> Dimitri
>
>
> All excellent suggestions, but also.. are there vast differences in the
> type of batter one uses? Beer batters, tempura batter and the like?
> Could that explain his problem with oil absorption?
> Goomba
>

Probably low temperature.


jim

I am mainly just looking for a healthier way to cook onion rings. I can cook
them in the deep fryer and they turn out perfectly. I actually love cooking
onion rings in the deep fryer. I am just trying to be a little healthier in
how I cook certain foods. I have always used the deep fryer for onion rings,
french fries, chicken nuggets, etc. I now cook french fries and chicken
nuggets by putting them in the oven and they turn out perfectly. Onion rings
are the only thing that I cook in the oven that just dosen't taste the same.
I know eating less of all of these foods are probably best for a healthier
diet, but when I do eat them I just want it to be as healthy as possible.
Are there any ways to cook onion rings other than a deep fryer and still
have them nice and crispy?

Thank you to everyone have replied so far, your comments and suggestions
have been greatly appreciated.

"Goomba38" > wrote in message
...
> Dimitri wrote:
> >
> > 1. Get a thermometer which you can put onto the hot oil.
> > 2. For the breading use Panko bread crumbs in addition to your
batter.
> > 3. Fry in small batches and never allow the oil to go below 350
degrees.
> > Start cooking at a higher temperature say 360 or so.
> > 4. Remember the food will continue to cook even after its removed
from
> > the oil.
> > 5. Be sure to drain on a paper towel.
> >
> > Dimitri
>
> All excellent suggestions, but also.. are there
> vast differences in the type of batter one uses?
> Beer batters, tempura batter and the like? Could
> that explain his problem with oil absorption?
> Goomba
>

"Jeff" > wrote in message
...
>I am mainly just looking for a healthier way to cook onion rings. I can
>cook
> them in the deep fryer and they turn out perfectly. I actually love
> cooking
> onion rings in the deep fryer. I am just trying to be a little healthier
> in
> how I cook certain foods. I have always used the deep fryer for onion
> rings,
> french fries, chicken nuggets, etc. I now cook french fries and chicken
> nuggets by putting them in the oven and they turn out perfectly. Onion
> rings
> are the only thing that I cook in the oven that just dosen't taste the
> same.
> I know eating less of all of these foods are probably best for a healthier
> diet, but when I do eat them I just want it to be as healthy as possible.
> Are there any ways to cook onion rings other than a deep fryer and still
> have them nice and crispy?

NO!

Certain textures can not be duplicated which are based upon a cooking method
can not be duplicated.

I would suggest you Read up on "Healthy". A body needs a certain amount of
oils (the right kind) in order to keep cholesterol in check.

Dimitri

One time on Usenet, "Dimitri" > said:
> "Jeff" > wrote in message
> ...

> >I am mainly just looking for a healthier way to cook onion rings. I can
> >cook
> > them in the deep fryer and they turn out perfectly. I actually love
> > cooking
> > onion rings in the deep fryer. I am just trying to be a little healthier
> > in
> > how I cook certain foods. I have always used the deep fryer for onion
> > rings,
> > french fries, chicken nuggets, etc. I now cook french fries and chicken
> > nuggets by putting them in the oven and they turn out perfectly. Onion
> > rings
> > are the only thing that I cook in the oven that just dosen't taste the
> > same.
> > I know eating less of all of these foods are probably best for a healthier
> > diet, but when I do eat them I just want it to be as healthy as possible.
> > Are there any ways to cook onion rings other than a deep fryer and still
> > have them nice and crispy?
>
> NO!
>
> Certain textures can not be duplicated which are based upon a cooking method
> can not be duplicated.
>
> I would suggest you Read up on "Healthy". A body needs a certain amount of
> oils (the right kind) in order to keep cholesterol in check.

Agreed -- the American Heart Association's notion that "all fats are
bad" is outdated; there are good fats that can be part of a healthy
diet:

http://www.hsph.harvard.edu/nutritionsource/fats.html



--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

I am mainly just looking for a healthier way to cook onion rings. I can cook
them in the deep fryer and they turn out perfectly. I actually love cooking
onion rings in the deep fryer. I am just trying to be a little healthier in
how I cook certain foods. I have always used the deep fryer for onion rings,
french fries, chicken nuggets, etc. I now cook french fries and chicken
nuggets by putting them in the oven and they turn out perfectly. Onion rings
are the only thing that I cook in the oven that just dosen't taste the same.
I know eating less of all of these foods are probably best for a healthier
diet, but when I do eat them I just want it to be as healthy as possible.
Are there any ways to cook onion rings other than a deep fryer and still
have them nice and crispy?

Thank you to everyone have replied so far, your comments and suggestions
have been greatly appreciated.

"Goomba38" > wrote in message
...
> Dimitri wrote:
> >
> > 1. Get a thermometer which you can put onto the hot oil.
> > 2. For the breading use Panko bread crumbs in addition to your
batter.
> > 3. Fry in small batches and never allow the oil to go below 350
degrees.
> > Start cooking at a higher temperature say 360 or so.
> > 4. Remember the food will continue to cook even after its removed
from
> > the oil.
> > 5. Be sure to drain on a paper towel.
> >
> > Dimitri
>
> All excellent suggestions, but also.. are there
> vast differences in the type of batter one uses?
> Beer batters, tempura batter and the like? Could
> that explain his problem with oil absorption?
> Goomba
>

Dimitri wrote:
>
> 1. Get a thermometer which you can put onto the hot oil.
> 2. For the breading use Panko bread crumbs in addition to your batter.
> 3. Fry in small batches and never allow the oil to go below 350 degrees.
> Start cooking at a higher temperature say 360 or so.
> 4. Remember the food will continue to cook even after its removed from
> the oil.
> 5. Be sure to drain on a paper towel.
>
> Dimitri

All excellent suggestions, but also.. are there
vast differences in the type of batter one uses?
Beer batters, tempura batter and the like? Could
that explain his problem with oil absorption?
Goomba

On Tue, 09 Nov 2004 18:50:28 GMT, "Jeff"
> wrote:

> Unfortunately, it also soaks them
> in oil and makes them very unhealthy.

They won't be "soaked" if the oil is hot enough.


sf
Practice safe eating - always use condiments

"Jeff" > wrote in message
...
> Hey everyone,
>
> I was wondering if anyone knew how to cook onion rings without soaking
them
> in oil? In the past I have always used the deep fryer to cook onion rings
> because I like how crispy it makes them. Unfortunately, it also soaks them
> in oil and makes them very unhealthy. I tried cooking them in the oven but
> they just turn out soggy and not that great. Does anyone out there have
any
> ideas how I could cook them in the oven but still have them at least a
> little cripsy? Maybe just slighty brushing them with a little bit of oil
> will help? Any help would be greatly appreciated.
>
>

Deep frying properly done adds surprisingly little oil to the finished
product. If you use a "good" oil such as canola or olive the health impact
is even less. Be sure to use fresh oil, have the temp at the right level,
and don't add too much food to the fat at once. I don't think there's any
way to replicate the quality of fried foods.


--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken > wrote in message
om...
>
> Deep frying properly done adds surprisingly little oil to the finished
> product. If you use a "good" oil such as canola or olive the health impact

^^^^

Do you really deep fry with olive oil?

"Matthew Venhaus" > wrote in message
...
>
> Peter Aitken > wrote in message
> om...
> >
> > Deep frying properly done adds surprisingly little oil to the finished
> > product. If you use a "good" oil such as canola or olive the health
impact
>
> ^^^^
>
> Do you really deep fry with olive oil?
>

Sure - not too often because it's expensive! The smoke point is lower than
other oils so you have to watch the temp carefully, but normal frying temps
are well within the linit.


--
Peter Aitken

Remove the crap from my email address before using.

>"Matthew Venhaus" writes:
>
>Peter Aitken wrote
>>
>> Deep frying properly done adds surprisingly little oil to the finished
>> product. If you use a "good" oil such as canola or olive the health impact
>
>Do you really deep fry with olive oil?

Why not, many folks deep fry with olive oil... there are all kinds of olive
oil, for deep frying most folks use ordinary el cheapo generic, not extra
virgin... unless you have more dollars than brain cells.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

PENMART01 > wrote in message
...
> >"Matthew Venhaus" writes:
> >
> >Peter Aitken wrote
> >>
> >> Deep frying properly done adds surprisingly little oil to the finished
> >> product. If you use a "good" oil such as canola or olive the health
impact
> >
> >Do you really deep fry with olive oil?
>
> Why not, many folks deep fry with olive oil... there are all kinds of
olive
> oil, for deep frying most folks use ordinary el cheapo generic, not extra
> virgin... unless you have more dollars than brain cells.
>
I wouldn't because to me the ideal frying oil is bland, inexpensive, and has
a high smoke point. Canola (rapeseed) oil meets all of these requirements;
olive oil--at least the type I am accustomed to--meets none of them.

Matthew Venhaus wrote:

> PENMART01 > wrote in message
> ...
>
>>>"Matthew Venhaus" writes:
>>>
>>>Peter Aitken wrote
>>>
>>>>Deep frying properly done adds surprisingly little oil to the finished
>>>>product. If you use a "good" oil such as canola or olive the health
>
> impact
>
>>>Do you really deep fry with olive oil?
>>
>>Why not, many folks deep fry with olive oil... there are all kinds of
>
> olive
>
>>oil, for deep frying most folks use ordinary el cheapo generic, not extra
>>virgin... unless you have more dollars than brain cells.
>>
>
> I wouldn't because to me the ideal frying oil is bland, inexpensive, and has
> a high smoke point. Canola (rapeseed) oil meets all of these requirements;
> olive oil--at least the type I am accustomed to--meets none of them.
>
>
Actually, I prefer peanut and corn oil; they have higher smoking points
than canola.

http://missvickie.com/howto/spices/oils.html

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

One night I went to a dinner club where fondue pots of boiling olive oil
were placed on each table. Cubes of tenderloin steak were served along with
skewers, and after cooking them in the oil I no longer thought about
grilling. Fabulous!

"Matthew Venhaus" > wrote in message
...
>
> PENMART01 > wrote in message
> ...
> > >"Matthew Venhaus" writes:
> > >
> > >Peter Aitken wrote
> > >>
> > >> Deep frying properly done adds surprisingly little oil to the
finished
> > >> product. If you use a "good" oil such as canola or olive the health
> impact
> > >
> > >Do you really deep fry with olive oil?
> >
> > Why not, many folks deep fry with olive oil... there are all kinds of
> olive
> > oil, for deep frying most folks use ordinary el cheapo generic, not
extra
> > virgin... unless you have more dollars than brain cells.
> >
> I wouldn't because to me the ideal frying oil is bland, inexpensive, and
has
> a high smoke point. Canola (rapeseed) oil meets all of these requirements;
> olive oil--at least the type I am accustomed to--meets none of them.
>
>

Jeff wrote:

> Hey everyone,
>
> I was wondering if anyone knew how to cook onion rings without soaking them
> in oil? In the past I have always used the deep fryer to cook onion rings
> because I like how crispy it makes them. Unfortunately, it also soaks them
> in oil and makes them very unhealthy. I tried cooking them in the oven but
> they just turn out soggy and not that great. Does anyone out there have any
> ideas how I could cook them in the oven but still have them at least a
> little cripsy? Maybe just slighty brushing them with a little bit of oil
> will help? Any help would be greatly appreciated.

You don't soak them in oil. You cook them in small bathes in good hot oil. They
should not absorb too much fat. Make sure the oil is hot enough and don't sump
in so many at a a time that the oil cools. Shake them off and dump them onto a
paper towel.