Mr. Hawthorne received a complimentary issue
of Food and Wine magazine
and I found an article in it about
"The next chef tool to try"
and "How to Make the Crispiest Onion Rings."
I mentioned this to Mr. Hawthorne
and he immediately took offense.
"What's the matter with my onion rings??!!??"
Nothing, really, Mr. Hawthorne,
but if there's a way to fry lighter,
more delicately, and crispier,
then I'm all for it.
And once he read the article ...
... we ended up with this.
What is this?
It's a siphon -
a handheld device with a canister
charged with pressurized gas - nitrous oxide.
The siphon allows you to take heavy things
and make them lighter.
The article went on to offer several recipes,
including a light batter for onion rings and a bleu cheese foam,
which I'm looking forward to trying next.
Today, Mr. Hawthorne and I are making siphon-battered
onion rings, mushrooms, and green beans.
Batter for Onion Rings, Mushrooms, and Green Beans
3/4 cup flour
1/2 cup rice flour
1/2 tsp baking soda
12 ounces beer
1 tsp Kosher salt
Mix dry ingredients together,
add beer, and whisk until batter is smooth.
Instructions said to strain the batter.
Which I did.
Pour into the canister of a 1-pint
Seal the siphon and charge it with one
iSi cream N2O cartridge.
Shake the siphon upside down to distribute the gas.
Repeat with a second cartridge.
Slice mushrooms, green beans, and onions.
Dredge the vegetables in a cup of flour,
shaking off the excess.
Heat 2 inches of oil to 350°.
Holding the siphon upside down,
press the handle to dispense enough batter
to coat the onion rings, beans, and mushrooms.
Working in batches,
lift the coated vegetables out of the batter,
allowing any excess to drip back in.
Fry until golden brown and puffy.
Drain on paper towels.
And enjoy some of the lightest onion rings
you've ever tasted.
If you've never fried green beans,
please correct that situation.
Never fried a mushroom?
What a sheltered life!
This is fun.
I'm looking forward to see what I can do with our new toy.