i tried making a bloomin' onion

are you ready to do it to him oh sorry, what a home, what did you say, oh, are you waiting for me to do it to him, okay, hello again, hello, again, hello, comma, comma, again, period, exclamation point, question mark, upside down question mark welcome back to my kitchen today I'm going to put edible things in hot liquids and eat them in the end listen well, I'm not Australian and you may not be Australian, you may be Australian but you may don't be like me, but that's completely fine because today we're all going to take a trip to the Outback Steakhouse, our own Outback Steakhouse, except without the steak or the Outback, so it's just a house, welcome to the house, let's make a

bloomin

g

onion

, now I don't know if many of you have ever heard of that, which you most likely haven't, but it's like a big old

onion

that's cut up to look like this crazy breaded and fried flour, so practically they make onion rings, but the onion There is still in the onion a large family of onion rings still connected at the base of the onion.

We are

making

a large fried onion. This is also known as I Think There's an Amazing Flower at Chili's. I only know from looking around the office. I have never eaten it. I have never eaten it anywhere. I had been to the Outback Steakhouse a couple of times when I was really young, but I just remember getting my fill on the bread because they only served bread and I just ate it all and it came with a big old steak knife and I was just like, "stop and I said: No, then my mom said: take me out, she said: well, I'm already full of bread and it was free.

I was a good boy, I have something on my face, guys, tell me if I have something on my face, well whatever, I don't know anyway, today we're celebrating onions. Australians and YouTube follow me on Twitter, so what you're going to need is a big old pot, you'll need a bigger onion, thanks for that. see the recipe, see you later Actually, I couldn't figure out which type of onion is right for this recipe I saw some recipes saying white onion and I saw some recipes saying yellow onion, so I bought both, but I think I'll go. to make a game time decision and go with the white onion because it's a little bit bigger and it's a better shape, it's like more oval a little bit, it's more oval this way, I'm not.

The craziest recipe, it's not very complicated, we're going to cut it in a grid shape so that once it's finished cutting, everything opens up like little pieces of onion, it looks really cool. so we're going to cut this up, then we have to prepare a dry mix of flour and some spices and we have to prepare an egg wash with egg substitute and whatever else, vinegar or some milk, and we're just going to do the normal thing, like dry. wet, dry, wet and then we're going to fry it in this big old pot and it's a deep pot because it's a thick onion, it gives it a fit, you know anyway, I'm ready to eat a

bloomin

g onion, you're probably ready to eat a flowering onion I don't know if it's morning for you I don't know if it's 3:00 a.m. m. and you can't sleep, but in both scenarios a blooming onion could improve the situation hypothetically speaking, okay, no.

I don't want to speak for you, but you need this in your life, so don't click, don't click, please, Stay tight so everyone grabs the knife with their hands toward the sky because it's party time, baby, okay, you're going to do it. cut the top of the onion so we don't cut the part with the stem or whatever, you're going to cut the top, you're going to cut it so it's flat, I think you're going to peel the A very thin layer of skin off of this because I don't think we want to eat this. If you want to eat this, you can just peel it and save it for later as a snack.

I'm not going to judge you. I'm not here to judge you, I'm here to cook for your entertainment and feed myself at the end, so let's cut this by quartering the onion so it's even. You should keep it about half an inch from the center line. from the root so you don't cut you want to say it you know you want them to stay together master this is an important part so pay attention take notes you can take notes on your iPad if you want just don't play Well, the video that I watched, this onion that she was using was the biggest onion I've ever seen in my life, you have the initial incisions, it's like we're doing surgery and then in between those incisions, you're going to cut three times between each one, so we're basically dividing it into thirds in middle of the cuts already made to three.

Now we have this, let's go to work, make onion things, why isn't it flour? Oh, there we go, yeah, you just have to get your hands in there, some of them will be. it's still attached so you need to break the top off, here we go look at this bad boy, yeah you might have to get in there with your hands and separate the ones that are stuck together. I would be wrong. Don't cut too deep because the moment you cut too deep in this recipe, you're breaking off chunks of the onion and that's the last thing you want, the reason we're here is to make a spectacular looking fried fattener. food damn I just broke off a piece okay everything is fine yeah I definitely didn't cut deep enough but I agree with that look this is crazy amazing flower is a cool name for this because in It actually looks like a flower blooming. emotional makes you want to cry kind of flower oh no God pour a little for friends I'm crying actually I'm crying for ya for good yes yes yeah uh it will freeze pour a little for friends this is where the gentleness comes, okay, stop breaking pieces, I'm talking to you, I'm not a crazy person, okay, that piece broke whatever, I think, honestly, I think this is good enough that it's not perfect, but no one is perfect, okay, like this that once you're done crying. this onion we need to prepare our flour mixture in a very large bowl, so we need two and a half cups of flour, which I think is a little excessive, I mean, it's like an onion, but whatever you know, one cup, two cups and us.

We're not baking so we have to be exact two and a half, whatever that looks like, we take our spices and we like a teaspoon of garlic powder, why did I do it like that? Okay, that's about a teaspoon, I don't think. so right now we're going to do paprika everywhere, two tablespoons of paprika, that's a lot, get ready, why am I measuring with what? Make sure you are very exact in your measurements of the spices, okay, that's it, I really hope you said tablespoon okay, we're good half a teaspoon of dried oregano that's easy Cayenne we're going to make a lot of cayenne a lot 1 teaspoon 1 teaspoon cayenne oh, that's a little more ground black pepper and last but not At least leave a little salt now we're going to take our spices and mix them together.

We're taking them to cocktail hour so they can hang out so this is the flower. Make sure we're going to need. We will leave it aside below. We're going to make the egg mixture, which basically means we're going to use a dairy-free egg substitute and this has a guide for how much you want to use, but you know what they say about guides, they're really helpful if I want to do something right. , use my little whisk and get this nice mixture and there's even going to be one thing I do differently in this recipe than I've done in all my recipes is after we've finished breading it with a dry and wet and like coating the onion, the I will freeze for about 30 minutes.

I'm going to give it about 30 minutes to harden in the freezer just because a lot of people have told me that when it comes to frying things it makes a big difference okay this is the science part of our recipe we're going to take this onion and go in first in the dry mix and I'll go on my back and just try to let it like it. all the flour builds up and all the cracks actually just wash out and the flour spills out and the baby flour, this is such a deep bowl that you can't even see inside, but that's how it looks here and I.

I just let all the flowers fall so we don't have a loose flower here. I'm going to put my whisk here and I'm going to take this little spatula and we're going to put it in the now sunny wet mixture. side up look this is this this planning is not is not boss I'm going to turn it upside down I don't care what's upside down because I don't know how else to cover an onion as big as the onion feels it's like growing in size , what the hell? How come even I'm just going to spin it?

I am spinning it baby, this is the spinning method, you will do it like this, trust me, nothing is going to go wrong, just spin it and everything. everything will be fine, this is not the wet hands and dry hands method, this is any method. I'm going to go wash my hands, I just make a really loud angry fist and that you should know, put everything in its place, okay, you know, I don't know. if this is good or bad, but it looks really thick, I'm just trying to wet it a little bit, I think it's ready and I'm going to put this on your head, cover it and freeze it. this is what it looks like it's like a really weird onion on a tough day at work I see them a little bit after I finish freezing this.

I turned around a little earlier because I decided while letting it finish in the freezer we can prepare our sauce. I've heard a lot of different names for the sauce I want to make for this, which is technically Blooming Onion Dipping Sauce, but basically it's going to be a mix of Some things will taste tangy and creamy, plus you'll need tomato sauce, sour cream, moisture and I couldn't really find it and I didn't spend much time on it, I admit, but I really couldn't. I found a completely plant-based pure horseradish at the store I went to, so I think I'm going to skip it and instead of the horseradish I'll add a couple more things that have a little something special that could be a good substitute, so which we'll start with a little bit of ketchup, two teaspoons of a decent amount of mayonnaise.

I don't know, two tablespoons of mayonnaise and then you'll also use two tablespoons of sour cream. I'm going to use the tofutti type, about half a teaspoon of Disher's sauce, but since I can't use horseradish, I'm going to put a little bit of yellow mustard seed and a little bit of ground white pepper and I'm going to grind this mustard seed and see how it comes out. . I'm also going to put a little bit of lemon in because I know horseradish has a little bit of a kick to it and let's mix this bad boy up which is a really unique sauce, it's really good, it's not like an aioli, but it's not too spicy either, it's like in the medium somewhere really good is very big right, oh my God, we have this in the house, come on.

I'm going to add it to this now. Okay, looks like we have horseradish, so no substitutes. We have a horseradish. I do. I don't know where Jenna made it, although I just realized this doesn't work with induction, so I have to find a new way to fry this. After doing a little science, it turns out that my induction cooktop doesn't work with any. of my pots that are deep enough to fry a whole onion, so we'll have to fry here and what I'm going to try to do before next week is order or go to the store and buy a safe induction cooker, it's something like that. deep pot, I actually need a couple of them, sorry for the giant chamber at the Samachar store here, I'll just add about 1/2 pot of oil.

I think it's okay, so it just came out of the freezer, it's pretty firm. I'll turn it over and it looks great. I'm just going to try to separate these little pieces, so I think technically the term here is flash fry, we'll flash fry it and it'll be very crispy and it'll be upside down. so we're going to turn him upside down, first, face down, butt, that's how we make blooming onions on this family content channel on YouTube. I'll try. This is going to be interesting, we'll see what there is. too much oil, I think there's too much oil, oh God, I'm spilling oil, it's all good, it's all good, I'm not counting, but I think it's halfway to the top, well, it looks like it's been about two minutes.

I'm going to try to turn it over with both hands. Flip successfully. We are owners. We are owners. Look at this thing. I think today's episode is about doing your best. Well, I have to admit that there was a kind of mana coming from the panic. It's happening now because the oil was overflowing a little bit because I don't have a pot big enough for this, so it's my fault and I think part of that panic led to maybe it wasn't the perfect execution of cooking this, but it did. I will do. say like you hear like it's crunchy it's hard when you touch it it's definitely a hard exterior there are certain spots in the middle i would say maybe they're a little soft and a little sad turn this on the cutting board like this, we eliminate the theatrics, I guess we'll try to break off a piece and take a bite, okay this is a piece, hello this is really good, although it tastes like crunchy pieces, they taste amazing, it was really difficult. like a recipe to nail every part that was fried and crispy it turned out as delicious as you can see.

I took apart the onion and re-crisped everything so that they honestly look like little pieces of fried chicken. This is crispy. I think that's how we want it. Can I try some of your flowers? Wow, what an entry. I would like to wish acollective happy 20 million.Jenna subscribers we are so proud of you all of us thanks guys but overall you just said it so I separated it because it was part of this it was undercooked when it was all together we don't have a of those slicers. How do they make it? There's no, I don't have any of that.

I just had to make them. It's less a flowered onion and more like it's a little bit. It's a flowered onion. It's already flowered. I have it. Try that piece. Maybe it's too hot, but rather, the sauce is delicious. let's get a nice crunch mmm it tastes like a restaurant, it tastes just like a restaurant Oh, how is the dough so crispy? I hate very high oil. Oh, the sauce is so good, Jennifer shouts upon finding that horseradish in our kitchen I really didn't have that Oh, I even had one of these forever I've never had one of these ever I don't even remember eating onion rings this is good, It tastes like there's something really good, so that's crazy right now let's stop eating onions, huh, what bothers me about onion rings is that when you take a bite, look at this, it looks like a piece of fried chicken , listen to that crunchy, oh, it's perfect, really, I mean, I think.

The appeal of the amazing flower or blooming onion or whatever is that it served you in a way so that you and everyone else could eat it, it's not practical, although when I took that thing out of the fryer, I was trying to take one out and I would take the skin off or It would simply be too hot, as this is so much more. I feel like if you make this at home maybe take a photo of it when it's done in one piece and then cut it and fry it again so this is twice fried blooming onion it's so good and fried this is your celebration meal during 20 mmm.

I rate this meal 10 out of 10 for flavor, texture and calories, all just 10 out of 10, so crunchy, yes it's super, it's really Not a difficult recipe, the hardest part is physically handling that giant, wet onion and not let it spill all over the place and cook it well, but hey, with a couple of seconds of effort we made this recipe happen, I would definitely recommend it if you're up for it. For an interesting challenge, try

making

a blue menu, but don't try it for the first time when you have a guest because you might do it and it might be embarrassing, but if it's a real friend, they won't do it.

Be careful, I especially thank anyone for collaborating with me on this video at this time. You cannot use anything to get nothing from any product that is in this video. I need to go to the kitchen store and buy more pots and pans because there are no pots. and the pans are enough pots and pans when you just do it regularly don't give this to your dogs stuffed animals are fine cats I don't know how to interact with them anyway I'll see you next week thanks for stopping by one last crunch by