tedious process—about as much fun as trying to brush my
dog’s teeth, and much less cute. Soaking the rings in water
for half an hour before attempting the separation helped, but
I found it was far better to place the onion rings in the
freezer. When vegetables are frozen, their water content
crystallizes into large, jagged shards of ice, puncturing cells,
which results in limp vegetables. In most cases, this is a bad
thing—that’s why frozen vegetables are almost never as
good as fresh. With onions destined for the batter, however,
this is not a defect—indeed, aside from making the inner
membranes easier to remove, freezing tenderized the rings
to the point that they could be broken quite easily when
bitten; I’d inadvertently ended up solving my worming
problem as well!
I was so ecstatic at the breakthrough that the only logical
course of action was to commemorate the discovery with a
celebratory batch of perfectly crisp, perfectly tender, worm-
and crack-free, golden brown, beer-scented, sweet-and-salty
onion rings.
nandana
(Nandana)
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