How To Make a Blooming Tom Yum-ion
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Date: 2020-05-17
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Comments and reviews: 10
Blvck
I'm convinced I'm not allowed to make this or anything fried onion related. The dredge never stays on because of the smooth outer membrane thing of the onion and almost disintegrates upon contact with oil. I've tried eggs, buttermilk, etc. to keep the flour contacted to the onion but seems to be super hydrophobic. The onion also softens during cooking and completely collapses the shape even with high temps (tried to get the nice crisp outer before the onion starts to soften. Not knocking the recipe, looks awesome, but I just can't seem to understand why I can't make blooming onions or onion rings for the life of me.
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I'm convinced I'm not allowed to make this or anything fried onion related. The dredge never stays on because of the smooth outer membrane thing of the onion and almost disintegrates upon contact with oil. I've tried eggs, buttermilk, etc. to keep the flour contacted to the onion but seems to be super hydrophobic. The onion also softens during cooking and completely collapses the shape even with high temps (tried to get the nice crisp outer before the onion starts to soften. Not knocking the recipe, looks awesome, but I just can't seem to understand why I can't make blooming onions or onion rings for the life of me.
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mxd-asian1990
Tom yum itself is a type of hot and sour Thai soup, usually cooked with shrimp (prawn. . Tom refers to the boiling process, while yam refers to a Thai spicy and sour salad. Tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. Im half thai half south chinese so i know most thai, chinese food and i know any thai food that is chinese or indian influenced, but i didnt see tom yum ion so far. Im a huge fan of fried food, tho i will have to make this myself someday cause im not from the US
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Tom yum itself is a type of hot and sour Thai soup, usually cooked with shrimp (prawn. . Tom refers to the boiling process, while yam refers to a Thai spicy and sour salad. Tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. Im half thai half south chinese so i know most thai, chinese food and i know any thai food that is chinese or indian influenced, but i didnt see tom yum ion so far. Im a huge fan of fried food, tho i will have to make this myself someday cause im not from the US
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RoRo
all that work for a fried onion that u will end up cutting so u can eat, might as well just deep fry chunks of it, and so much oil to be used, that is insane, i bet people will do it just to post it on their instagram feed and beg for likes. i rather deep fry some potatoes, caulliflower and even eggplants and enjoy it with some mayo and sriracha, less of a hastle and a 1000 times tastier, and a sweet onion to boot?
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all that work for a fried onion that u will end up cutting so u can eat, might as well just deep fry chunks of it, and so much oil to be used, that is insane, i bet people will do it just to post it on their instagram feed and beg for likes. i rather deep fry some potatoes, caulliflower and even eggplants and enjoy it with some mayo and sriracha, less of a hastle and a 1000 times tastier, and a sweet onion to boot?
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Cody
Worked at a Texas road house and they call this a cactus blossom easily made a hundred of these in a shift. They sat In an ice bath until an order came in. From the water to the butter milk to the flour mix into oil. You had 15-20 seconds to make one to keep the line manager happy. Those flickers had their own section of the fryer. It always had at least 5 floating in oil till the night slowed down
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Worked at a Texas road house and they call this a cactus blossom easily made a hundred of these in a shift. They sat In an ice bath until an order came in. From the water to the butter milk to the flour mix into oil. You had 15-20 seconds to make one to keep the line manager happy. Those flickers had their own section of the fryer. It always had at least 5 floating in oil till the night slowed down
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Amanda
I worked at Outback Steakhouse in Fort Worth in early 2018, and I can tell you there is a lot more flavor put into this dish than how Outback does their Bloomin Onions. This looks freaking delicious. The one thing I didn't like about the onions was the sauce. It had absolutely no flavor. It was like an orange-tinted mayonnaise. This looks sooo much better!
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I worked at Outback Steakhouse in Fort Worth in early 2018, and I can tell you there is a lot more flavor put into this dish than how Outback does their Bloomin Onions. This looks freaking delicious. The one thing I didn't like about the onions was the sauce. It had absolutely no flavor. It was like an orange-tinted mayonnaise. This looks sooo much better!
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Manasule
Your reaction to the food you made and talked so much about was literally the worst I've seen on YouTube. That says a lot, because I have seen many people that say they suck at reacting to food and those that suck expressing their feelings. thanks for wasting my time
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Your reaction to the food you made and talked so much about was literally the worst I've seen on YouTube. That says a lot, because I have seen many people that say they suck at reacting to food and those that suck expressing their feelings. thanks for wasting my time
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Jesse
Why do you guys pan the camera out when she is showing important steps like removing the middle part of the onion and the finished raw onion? It'd be a lot better to see the detail instead of just panning back to her immediately and not showing it.
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Why do you guys pan the camera out when she is showing important steps like removing the middle part of the onion and the finished raw onion? It'd be a lot better to see the detail instead of just panning back to her immediately and not showing it.
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It's
I'm pretty sure she didn't share ALL of her secrets for her Blooming Onion - What type of buttermilk and oil did she use? Did she shift her dry ingredients before use? She's not crazy! I know a snippet when I see it -
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I'm pretty sure she didn't share ALL of her secrets for her Blooming Onion - What type of buttermilk and oil did she use? Did she shift her dry ingredients before use? She's not crazy! I know a snippet when I see it -
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T0NICSS
You guys really need to stop getting people who are from LA to make traditional dishes, this girl, and some flamboyant Mexican guy who made chilaquiles have absolutely no idea what they are talking about.
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You guys really need to stop getting people who are from LA to make traditional dishes, this girl, and some flamboyant Mexican guy who made chilaquiles have absolutely no idea what they are talking about.
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Fern's
for some reason i dont like this. i like aussie people cooking this with a Badass accent, not this girl stealing their recipe and making a video outta it to promote her restaurant for sales. unsubbed.
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for some reason i dont like this. i like aussie people cooking this with a Badass accent, not this girl stealing their recipe and making a video outta it to promote her restaurant for sales. unsubbed.
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