I've been seeing this method on YouTube and of course
their finished product looks delicious. All the
video recipes are pretty much the same as is the
sauce.

Tonight was the night I attempted this; followed
the directions to a T. Oh brother, how unimpressive
the results were and of course a colossal mess.
It will definitely not be a repeat recipe for me
and the sauce was just as bad if not worse.
Maybe the required paprika I had was too old or
the amount of horseradish was too much. But
I'll just be sticking with the restaurant
version when I crave a blooming onion.

--

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

ItsJoanNotJoAnn@webtv.net (ItsJoanNotJoAnn) writes:

I've been seeing this method on YouTube and of course
their finished product looks delicious. All the
video recipes are pretty much the same as is the
sauce.

Tonight was the night I attempted this; followed
the directions to a T. Oh brother, how unimpressive
the results were and of course a colossal mess.
It will definitely not be a repeat recipe for me
and the sauce was just as bad if not worse.
Maybe the required paprika I had was too old or
the amount of horseradish was too much. But
I'll just be sticking with the restaurant
version when I crave a blooming onion.

--

nothing like deep fried, battered onion.

When I have french fried onions in the pantry, it WILL be included as a
burger topping.

No exceptions.

Well, I'm curious why it was an unimpressive result. Was it flavor of
the batter? Lack of crunch?

Daniel

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On Thu, 10 Apr 2025 5:58:51 +0000, Daniel wrote:

Well, I'm curious why it was an unimpressive result. Was it flavor of
the batter? Lack of crunch?

Daniel

There was nothing about it that was impressive. Main
thing was no taste, just a waste of an onion, ingredients,
and my time. And yes, I actually over seasoned the
batter so there should be no excuse for the lack of
flavor.

--

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On 2025-04-08, ItsJoanNotJoAnn wrote:

I've been seeing this method on YouTube and
of course their finished product looks delicious.

All the video recipes are pretty
much the same as is the sauce.

I concur. For some reason, I perused a number of
demonstrations of air fryer blooming onion recently.

Tonight was the night I attempted this; followed
the directions to a T. Oh brother, how unimpressive
the results were and of course a colossal mess.

It does look a mess; this is why I am reluctant to try it.

It will definitely not be a repeat recipe for me
and the sauce was just as bad if not worse.

Sauce would be 'to taste' so I leave it to you to resolve.

However, it seems to me that the taste of the bloom
itself would depend much on the exact cultivar.

The only onions large enough seem to be Spanish or Vidalia,
although I did see some Trump-sized white & red the other day.

I would not attempt the recipe with other than Vidalia.
Which did you use? Also, I would be tempted to pre-mix the
flour & egg and apply at high pressure using an icing bag
or kitchen-dedicated grease-gun, &c.

But then, the possibility of a 'collossal mess' increases.

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On Fri, 11 Apr 2025 1:32:15 +0000, Mike Duffy wrote:

On 2025-04-08, ItsJoanNotJoAnn wrote:

I've been seeing this method on YouTube and
of course their finished product looks delicious.

All the video recipes are pretty
much the same as is the sauce.

I concur. For some reason, I perused a number of
demonstrations of air fryer blooming onion recently.

Tonight was the night I attempted this; followed
the directions to a T. Oh brother, how unimpressive
the results were and of course a colossal mess.

It does look a mess; this is why I am reluctant to try it.

It will definitely not be a repeat recipe for me
and the sauce was just as bad if not worse.

Sauce would be 'to taste' so I leave it to you to resolve.

My paprika was old and I think that ruined the sauce.

However, it seems to me that the taste of the bloom
itself would depend much on the exact cultivar.

The only onions large enough seem to be Spanish or Vidalia,
although I did see some Trump-sized white & red the other day.

The onion I had was HUGE and I'm assuming this one was
a Spanish onion. It definitely was not mild like a
Vidalia. 🔥

I would not attempt the recipe with other than Vidalia.
Which did you use? Also, I would be tempted to pre-mix the
flour & egg and apply at high pressure using an icing bag
or kitchen-dedicated grease-gun, &c.

The egg is beaten with a bit of milk, petals dipped into
that, the into the seasoned flour mixture. Then back
into the egg and once again into the flour.

But then, the possibility of a 'collossal mess' increases.

I can pretty much guarantee it.

--

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)