Yep was gonna say the same thing. Outback has a tool to chop them up with one mash then turns upside down in a bucket filled with room temp water. They will sit in that water for a couple hours.
As a former AKM for Outback Steakhouse, I used to make hundreds of these.... Leave the root end on and peal around it. Soak it in cold water for a little while so it opens up and rinses it out. Make your seasoned buttermilk or milk mix and make your highly seasoned flour mix. I think you all know what to do next....
This is brilliant. I was imaging all of the chefs having a nervous breakdown every time a blooming onion was ordered!! Imagine Sam having to make hundreds of these every day 😂 I'd watch it. The cold water soak seems to be the key step that was missed, I hope when someone new started you didn't tell them straight away and watched them lose their mind! 😂
@@andykey78 The cutting of the onions is the responsibility of the managers. Plus, once we get them initially capped and cleaned up, there is a special cutter (Flowering Onion Cutter) we put the onion in and just pull the lever down to make all the individual petal slices.
Sam, you need to make a shirt with the quote” Don’t talk to me now, I’m mad.” I’d totally buy a few as that exact quote has come out of my mouth during high tension cooking moments
“Hi, my name’s Max and my dad can’t make a blooming onion.” 😂 Big fan. When I graduate nursing school next year, I’m celebrating by taking a 28 hour road trip to California to eat at every one of Sam’s restaurants. 💙💙💙
This video is a great example of why I LOVE Sam The Cooking Guy. Most channels would cut out 25% of this and pretend it was an easy recipe. I love watching Sam struggle every once and a while. It reminds me he’s human and makes mistakes in cooking just like the rest of us. Keep up the great work, Sam and “his” boys! Ps - My friend just gave me the Nakiri knife as a late birthday gift! I’m very stoked!
I don't even know if you are going to receive or read this but I personally just wanted to let you know that what you do actually puts me in a mind state that takes me away from my reality this afternoon I lost a very close friend of mine but watching your videos really does something to relieve my mind from those situations I just want to take a second to personally thank you for giving me out of my own head. I've tried to personally enter contest of yours to win things but was never successful but I just want to take the moment to personally thank you for doing what you're doing because of the fact that it's getting me to cook a little bit more but also getting me to be creative in what I cook. thank you so much Sam
When I worked at outback, we left the root completely intact, cut the top off, peeled the onion, and used a larger apple divider/cutter/corer to almost the bottom. Then feathering the pedals inside to out by hand using our thumbs until it blossomed. Put it in a buttermilk bath face down and then flowered it face up while feathering the pedals again to get full flower coverage. Then put it on the spider face down, knock the excess flower out and place in the fryer for 330 each side. When it was done we would take a 1” diameter corer and remove the core of the onion.
This video summed up: "I hate bloomin' onions - it's a pterodactyl - beth! - I'll have flour in my nails for days - BETH!!!! - Oh this came out pretty good."
I started having flashbacks of my high school algebra class. Max telling Sam “this is not some super complicated process” Sam just yelling “I can’t do it man”
Having worked at a particular restaurant, I'll tell you we soaked them overnight in ice water. We had huge food grade bins with them in the cooler for the next day. It makes the petals "bloom."
Yep anyone who has worked in a restaurant that does blooming onions knows this trick and you can get a great blooming onion slicer for around $35-$55 bucks
Same thing with the flawed Arby's video. They basically did zero research and made mistakes (like thinking Arby's sauce was on the Beef n Cheddar, when it's actually a different sauce Arby's calls "Red Ranch." Plus they mistakenly assume it was solid cheese melted onto the sandwich, when if you talk to anyone who has worked there they will tell you it's basically a nacho cheese/cheese whiz type sauce out of a pump. They also complained when they got the smallest size that it was smaller than the picture, but the picture is of the half pound version which they could have ordered if they looked at the menu a tiny bit more closely, lol.) And here, they didn't even get an actual Bloomin' Onion for comparison from Outback here, which you can get as take-out if you want.
@@DeathBringer769 Same with the Cincinnati Chili episode, you can order it online and if you've never tasted it you have no idea the taste or consistency. You don't HAVE to be 100% accurate but if you're going to do copycat recipes you should taste the original first.
I don't normally cook very much, but after watching most of Sam's videos I usually tell myself "that doesn't look too hard, I should try that" This is not one of those videos.
Guys at the local fair put them in ice water after cutting. They also don't remove the center or cut off the bottom until it's done cooking. They use a round cookie cutter type thing to cut out the center.
Chop stalk end off, cut in half and peel then store in fridge in a container for a couple of hours before chopping is my method for no tears. That and a sharp knife.
I worked at a Family owned steakhouse and they had a "Blooming Onion" and we use to cut the onions the night before and soaked them in a bucket of water in the walk-in cooler and the onion opened up on its own. Some pedals still stuck together but it was much more manageable than a freshly cut onion. We also used a batter instead of buttermilk, and the flour mixture was flour, cayenne pepper the mix had a pinkish hue to it. Also we had one of those onion cutters and round cylindrical corer for removing the middle section. The sauce was basically the chicken tender sauce most places use. Also there isn't really a not messy way to make it.
Can confirm. Found one with a hurt wing on a bridge once, we brought him home to a cage to feed (live mice!) before bringing him to an animal rescue center for birds. They got him back to health and released!
I've worked at an outback for 14 years, and they honestly don't come in frozen. They literally do dozens or even over a hundred a day, cutting, soaking in ice water, breading and frying by hand
Entertaining as usual. Just wish you did not include poisonous ingredients: Seed oils 1 Mystery oil you boiled it in 2 What oils are in your sauce ingredients 3 What oils are in your Hoisin sauce 4 Corn starch? replace it with an egg wash Lots of inflammatory ingredients that are cheap but deadly and can be replaced I am sure it tastes great, but the fact that these are the ingredients you and every other commercial chef is forced to use is why I no longer go out to eat in restaurants Love your comic delivery. It was like watching the picnic in the "Birds" movie
Imagine having to prepare and serve 50 of these in the course of an evening at the steakhouse. There's got to be some trick to it, or some special utensil they use.
At my outback they had 6 fryers. The fries were cooked in fresh oil everyday, the old oil was rotated down the line. The last one in the line was the bloom fryer. Because after a night of frying onions with all that flour the oil is worthless.
If your going to attempt this again take it from someone that has made these suckers 10's of thousands of times. First you have to cut the onion (Restaurants have a pressing machine for this) and soak it in ice water face down for a few hours to open up the onion. Then the onion is taken directly from the ice water and put face side up in a container and coated with flour. Then it is flipped face side down, excess flour shaken off, and dunked in Egg wash (not buttermilk) to coat. Then it is flipped face side up into the container with flour again and all the petals are coated again. Then it is flipped over face side down and all the excess flour is shaken out again, and then it is thrown into a 350 degree fryer face side down for 2 minutes, then flipped face side up for 2 more minutes. And you have yourself a blooming onion. I have made 10's of thousands of these while working at Outback.
I had success boiling the onion for a couple of minutes to open the petals and soften the onion, then put in the refrigerator for and hour and then coat it in a wet batter to cover the petals before frying. Worked beautifully!
This is why I like the way Longhorn Steakhouse does theirs. Same flavor profile, but they don't give a shit about making the onion look like it's blooming. It's just a pile of onion petals called the Texas Tonion
A bloomin onion is very novel, but onion rings or like onion bites are just as good without all the specialized equipment or having to be like super careful with it. Outback also uses these massive onions along with the special cutters and what not.
Hilarious watching the boys calling Sam out on his ish... "Did you do ANY research?" "Yeah, I researched it." 5 minutes later "I have no idea how they do this"... 😂
Just discovered a cutter for these blooming onions. They work fantastically. Next on the "to buy" list. Tip: use your apple corer to press through the middle but not quite, to the base of the onion. Adding the cornstarch is a good idea. Roasted garlic paste. Sounds good.
I was taking a sip of wine when you said “because dumb Max wanted to”. I snorted and some Sauvignon Blanc shot out of my nose. Ouch. My sinuses are burning but I still liked the video.
The fastest and simplest way I've seen a Blooming Onion cut is you start with a ring of some sort; you want it big enough to fit around your onion and you want it's height the same height that you want the base of your onion to be (the connected part). Then, place the onion in the middle of the ring root down, and just cut straight down the middle using your nakiri or other. The ring will stop the knife from cutting all the way down, and will keep your onion nicely attached at the base, without the need for the hassle of the paring knife stuff
Put the onion into a bowl after you separate it. Then pour the brine on top slowly so you can get everything in the crevices. Then move it to another bowl and sift the flour on top of it. You have a lot more control that way.
Excellent video! The onions are soaked in ice water over night in the fridge to help them bloom, and then cored after frying in beef tallow. The wash is just egg and water and seasoning comes mixed in with flour, gets its orange color from paprika and cayenne; the rest is a secret of course Yours looks just as good though, if not better with the Asian style.
@@ubcroel4022 I have no 'effin idea what you're trying to say. I've come back to your comment multiple times in the last 4 hours.. and I'm baffled lol.
I used to work at a booth at the Renaissance Faire that made and sold these. Adding breadcrumbs or cornflake crumbs to the flour helps to keep the petals from turning into a giant glue ball.
Hey Sam, small restaurant hack. When pouring milk etc. from a carton with the spigot put the spout on top then pour. In other words the opposite way you think you should pour. It pours smoother so it won't splash.
They have a machine specifically designed to cut them, you don’t have to be delicate at the restaurants, dip then coat, drop in oil , take out and viola!
Also isn't it more of a batter for frying, not just like flour dredge? Gotta go with Max on this one, seems like the research could've been helpful here haha
As an ex employee of an outback, they have special cutters for the onion that separates the onion petals, they then shortly dip in a water brine. They then coat in a flower seasoning mixture and then fry. At home it's going to take forever to separate the petals and get the shape correct.
Once you cut the onion, you soak it in an ice bath and let it open naturally. Soak in buttermilk, then in an empty bowl, sprinkle the flour stuffs on top before frying.
I see you are the Bacon Man. You have not eaten good bacon until you cook it on a Blackstone. Stop bitching about having flour on your hands. All bakers have flour on their hands and under their fingernails.
There's a comment about 15 or 20 comments above this one that says after they cut them they rest em in cold water over night and that gets them to bloom.
hey sam, i have literally been trained to make the blooming onion. the process that is used for making it is... 1, cut the top of the onion, do not cut the root side. 2, soak the onion overnight in cold water, root side down. 3, when ready to make, slap the onion onto the counter, root side down. 4 dip in butermilk with some tobascoe in it. 4 bury the damn thing in the flour mix of cayenne, paprika, onion powder, and garlic powder. then deep fry. there ya go. the overnight soak helps with the opening of the onion. and you shouldn't worry about getting aggressive with it. nothing is done gently in those kitchens P.S. i thinik there should be a new rule on the show.... if someone other than sam suggests what to cook, they should taste it ON CAMERA
Next time use a one cup flour sifter and shake it over the onion as you GENTLY pull each petal back enough for the flour to get between each petal. It works so much easier.
@1:55 they have been selling pre-peeled onions for decades. Back in 2002 when I was a prep cook, pre-peeled white onions came in every Tuesday. The red onions we had to peel. I never complained, though.
I used to make these when I worked @ Outback. Welcome to my pain. Imagine having to do this under a time limit! We did have a cutting machine, but it didn't make that much easier. Well done!
After you take the top off, flip it over and “core” it like a tomato….do your cuts as normal and then remove the core. Dust with corn starch before resting in the buttermilk. Also, don’t add cornstarch to the flour and instead of what you did, put the flour mixture in a paper bag and add the onion. The bag absorbs the excess moisture and helps the flour stick. Hope you read this. @samthecookingguy
They make a tool that bars and restaurants use to make them easy. You peel the onion and place it in the device and pull the handle and it cuts it perfectly
Try soaking the onion after cutting it face down for at least 6 to 12 hrs in the fridge.. that will open the onion more... Also YES the onion need to de drenched in the heavy cream mix... Also u keep the loose onion "patels" and add them to it.. btw did ur TRI tip..omg amazing.. my boyfriend and I started a tradition.. we utube every Monday morning and figure out what to eat..ur amazing ... Thank u
I remember watching your show when I was younger! I just randomly thought of how I used to watch Sam the Cooking guy , at 2:30AM right now. Its so crazy! Glad I found this channel!
I bought one of those cutters 15 or so years ago. It works pretty good. The breading process was the worst part. Like someone else said, soaking in an ice bath for a good while opens it up. Thanks guys! Love to y’all from Memphis!
Actually, they DO make onions without the papery bits. When onions are fresh, which they are in august here in germany, they are green and white all around, like giant scallions. The onions we use for the rest of the year are just dry goods really, hence the papery layer on the outside.
If you soak the onions in warmish tap water after you cut, it will relax and separate by itself! Love your content btw!
👀
I’ve tried to make these before and ran into this same situation... I think warm water would be a huge help
Now that I’ve seen this, I might try this
@@gotdangedcommiesitellyahwa6298 Yeah but come on, it's fucking funny to watch. Just have fun watching Sam, then read up on how to do i properly
Yep was gonna say the same thing. Outback has a tool to chop them up with one mash then turns upside down in a bucket filled with room temp water. They will sit in that water for a couple hours.
As a former AKM for Outback Steakhouse, I used to make hundreds of these.... Leave the root end on and peal around it. Soak it in cold water for a little while so it opens up and rinses it out. Make your seasoned buttermilk or milk mix and make your highly seasoned flour mix. I think you all know what to do next....
This is brilliant. I was imaging all of the chefs having a nervous breakdown every time a blooming onion was ordered!! Imagine Sam having to make hundreds of these every day 😂 I'd watch it. The cold water soak seems to be the key step that was missed, I hope when someone new started you didn't tell them straight away and watched them lose their mind! 😂
@@andykey78 It's all prepped ahead of time. Used to knock 100 of these things out a night at 19 years old no problem lol.
@@andykey78 The cutting of the onions is the responsibility of the managers. Plus, once we get them initially capped and cleaned up, there is a special cutter (Flowering Onion Cutter) we put the onion in and just pull the lever down to make all the individual petal slices.
@@dmmness The part I'm seeing the most problem with is the battering step. What's the secret there?
@@DeathBYDesign666 The wash or the flour step?
My fav episodes are when things like this bloomin onion goes sideways. Sam is so funny when he's frustrated. It actually turned out pretty good.
haha I love Max's digs
>Why is cowboy kent rollings use an egg
>Lack of egg is not my problem here bud
>Sounds like you dont know what your problem is
I agree he sounds like a lil girl when he gets frustrated he needs more patience 😂😂 but none the less hes a fuking boss boss at cooking i like em
some people are just really endearing when annoyed/frustraited/pissed of ^^
I worked at Outback Steakhouse when I was in my 20's and can confirm they have a special cutter that literally does all that in one punch down.
How do you make kookaburra wings?
I’ve seen it. It really works.
Its called a gloria in case y'all were wondering.
Max: “Yo we heard an eagle or a hawk or something.”
Sam: “Nah don’t believe you.”
*caw*
Sam: “Holy s*** it’s a pterodactyl!”
Sam, you need to make a shirt with the quote” Don’t talk to me now, I’m mad.” I’d totally buy a few as that exact quote has come out of my mouth during high tension cooking moments
“Hi, my name’s Max and my dad can’t make a blooming onion.” 😂
Big fan. When I graduate nursing school next year, I’m celebrating by taking a 28 hour road trip to California to eat at every one of Sam’s restaurants. 💙💙💙
Omg please make a vlog of your travels!! That sounds amazing🥺
This video is a great example of why I LOVE Sam The Cooking Guy. Most channels would cut out 25% of this and pretend it was an easy recipe. I love watching Sam struggle every once and a while. It reminds me he’s human and makes mistakes in cooking just like the rest of us. Keep up the great work, Sam and “his” boys!
Ps - My friend just gave me the Nakiri knife as a late birthday gift! I’m very stoked!
I have a theory.
The gardeners and Astro are figments of Sam's imagination and Max adds them in afterwards to make him feel better.
😂
I love this theory
👍🏼
@@gotdangedcommiesitellyahwa6298 🤮
U got nothing good to say don’t say it
Put a smile on your face
Make cooking as good as it tastes!
I had knee surgery so I’m laying here watching him make my favorite appetizer. I’ll be making this real soon.
I don't even know if you are going to receive or read this but I personally just wanted to let you know that what you do actually puts me in a mind state that takes me away from my reality this afternoon I lost a very close friend of mine but watching your videos really does something to relieve my mind from those situations I just want to take a second to personally thank you for giving me out of my own head. I've tried to personally enter contest of yours to win things but was never successful but I just want to take the moment to personally thank you for doing what you're doing because of the fact that it's getting me to cook a little bit more but also getting me to be creative in what I cook. thank you so much Sam
Thanks for your feedback. For more profits
and guidance
+,,,,1,,,,,,5,,,,,,7,,,,,,1,,,,,2,,,,,5,,,,,0,,,,,5,,,,,,9,,,,,,3,,,,,,4
@@craigpercoco7854 E,,,,,,A,,,,,,T,,,,,,S,,,,,,H,,,,,,I,,,,,,T,,,,,,!
When I worked at outback, we left the root completely intact, cut the top off, peeled the onion, and used a larger apple divider/cutter/corer to almost the bottom. Then feathering the pedals inside to out by hand using our thumbs until it blossomed. Put it in a buttermilk bath face down and then flowered it face up while feathering the pedals again to get full flower coverage. Then put it on the spider face down, knock the excess flower out and place in the fryer for 330 each side. When it was done we would take a 1” diameter corer and remove the core of the onion.
This video summed up: "I hate bloomin' onions - it's a pterodactyl - beth! - I'll have flour in my nails for days - BETH!!!! - Oh this came out pretty good."
Baaahahaha
You left out I CANT DO IT
Thanks
Your a funny guy hahaha
I started having flashbacks of my high school algebra class. Max telling Sam “this is not some super complicated process” Sam just yelling “I can’t do it man”
Thanks for your feedback. For more profits
and guidance
+,,,,1,,,,,,5,,,,,,7,,,,,,1,,,,,2,,,,,5,,,,,0,,,,,5,,,,,,9,,,,,,3,,,,,,4.
Having worked at a particular restaurant, I'll tell you we soaked them overnight in ice water. We had huge food grade bins with them in the cooler for the next day. It makes the petals "bloom."
Yep anyone who has worked in a restaurant that does blooming onions knows this trick and you can get a great blooming onion slicer for around $35-$55 bucks
Good to know.
✌🏽🤘🏼
That's what my first thought was
That is exactly how the Outback did it when I worked there.
Ah ha! I knew it! Somebody tell Sam!
Max, your editing of this one was completely off the hook. Funny AF! Seriously some of your finest work!
“I did my research” two minutes later: “I’ve never had one, has anyone had one? No? Okay” lol 😂
This...
Same thing with the flawed Arby's video. They basically did zero research and made mistakes (like thinking Arby's sauce was on the Beef n Cheddar, when it's actually a different sauce Arby's calls "Red Ranch." Plus they mistakenly assume it was solid cheese melted onto the sandwich, when if you talk to anyone who has worked there they will tell you it's basically a nacho cheese/cheese whiz type sauce out of a pump. They also complained when they got the smallest size that it was smaller than the picture, but the picture is of the half pound version which they could have ordered if they looked at the menu a tiny bit more closely, lol.) And here, they didn't even get an actual Bloomin' Onion for comparison from Outback here, which you can get as take-out if you want.
@@DeathBringer769 Same with the Cincinnati Chili episode, you can order it online and if you've never tasted it you have no idea the taste or consistency. You don't HAVE to be 100% accurate but if you're going to do copycat recipes you should taste the original first.
I don't normally cook very much, but after watching most of Sam's videos I usually tell myself "that doesn't look too hard, I should try that"
This is not one of those videos.
Guys at the local fair put them in ice water after cutting. They also don't remove the center or cut off the bottom until it's done cooking. They use a round cookie cutter type thing to cut out the center.
Gloria Pitzer the self proclaimed recipe detective said of the blooming onion, "Just go buy it, it's way easier then trying to make it yourself."
A well known fact is that food can sense fear, but in this case I believe the onion submitted to avoid future onion related hate crimes.
A lot of people cry when they cut onions.
The trick is not to form an emotional bond.
Nah, you gotta form an emotional bond, and light some candles! 😁
this sounds like something from another channel 🤔
Chop stalk end off, cut in half and peel then store in fridge in a container for a couple of hours before chopping is my method for no tears. That and a sharp knife.
@@DerekBolli You must be fun at parties!
@@lunaurtic Welcome to Mythical Kitchen where Food becomes Dreams!
Sam trying to make a blooming onion was the funniest thing I've seen! 😂
I worked at a Family owned steakhouse and they had a "Blooming Onion" and we use to cut the onions the night before and soaked them in a bucket of water in the walk-in cooler and the onion opened up on its own. Some pedals still stuck together but it was much more manageable than a freshly cut onion. We also used a batter instead of buttermilk, and the flour mixture was flour, cayenne pepper the mix had a pinkish hue to it. Also we had one of those onion cutters and round cylindrical corer for removing the middle section. The sauce was basically the chicken tender sauce most places use. Also there isn't really a not messy way to make it.
Max referencing Cowboy Kent had me rolling! Just watched that vid last week! LMAO
Fun fact, the stereotypical 'merica bald eagle sound is actually made by Red Tailed Hawks which is what you heard!
Can confirm. Found one with a hurt wing on a bridge once, we brought him home to a cage to feed (live mice!) before bringing him to an animal rescue center for birds. They got him back to health and released!
You'd think with all the cameras they have around there, someone would have gotten at least have a shot of it.
I guess not.
@@dafirnz they have there's a bunch right here on yt
Omggg my mom hit one once was so sad it just swooped in 😢
Bald eagles all over PNW here. Can confirm they do make that cool sound
Somewhere in America there is a 16 year old pimple face kid whom works at Outback Steakhouse laughing his butt off at Sam🤣🤣🤣🤣🤣
Thanks for your feedback. For more profits
and guidance
+,,,,1,,,,,,5,,,,,,7,,,,,,1,,,,,2,,,,,5,,,,,0,,,,,5,,,,,,9,,,,,,3,,,,,,4
They probably come frozen & already breaded. You don’t really think that an Outback Chef could do all that for hundreds of customers a day?? 😆
I've worked at an outback for 14 years, and they honestly don't come in frozen. They literally do dozens or even over a hundred a day, cutting, soaking in ice water, breading and frying by hand
@@nicolekelly7580906 They do lmao
Get in car..drive to outback, eat blooming onion, go home 😂😂😂
Who else watches cowboy Kent as well? He's like the cowboy Bob Ross of food 🤣
Watch both
@@dr.who2 I see you are a Matt of culture as well
Yes! ..He did shrimp 'n grits today! 🍤😂
Heck yes, love him! 1st saw him on the Food Network like 10+ yrs ago or so..
No
It’d be cool to have outtakes or snippets of everyone taste testing at the very end of the videos!
Thanks for your feedback. For more profits
and guidance
+,,,,1,,,,,,5,,,,,,7,,,,,,1,,,,,2,,,,,5,,,,,0,,,,,5,,,,,,9,,,,,,3,,,,,,4
I swear I laughed through this whole thing. What else can we get Sam to make that will drive him crazy??? lol
A german dish called „Sauerbraten“ it Takes like 5 days
A little tip: when you’re frying the onion upside down push the middle down and it will help to open the peddles more.
I just want a “Right Boys?” shirt at this point
Yeeessssssss!!!!💜💜💜
With a "R I G H T !" underneath in a chat bubble or on the back!
“Why is Cowboy Kent Rollins using an egg?” 😂😂😂
Thanks for your feedback. For more profits
and guidance
+,,,,1,,,,,,5,,,,,,7,,,,,,1,,,,,2,,,,,5,,,,,0,,,,,5,,,,,,9,,,,,,3,,,,,,4
@@craigpercoco7854 Begone bot.
I cracked up when i heard that part.
Impressed that you made the petals with just a pairing knife instead of that bloomin onion patent device.
Entertaining as usual. Just wish you did not include poisonous ingredients: Seed oils
1 Mystery oil you boiled it in
2 What oils are in your sauce ingredients
3 What oils are in your Hoisin sauce
4 Corn starch? replace it with an egg wash
Lots of inflammatory ingredients that are cheap but deadly and can be replaced
I am sure it tastes great, but the fact that these are the ingredients you and every other commercial chef is forced to use is why I no longer go out to eat in restaurants
Love your comic delivery. It was like watching the picnic in the "Birds" movie
“I need a lot of coverage” me talking to the sells rep at Victoria secret 😂😂😂
Can’t wait for these reply’s 🤣🤣🤣
Let me smell them
@@Bigsteve0299 GO SEE A MEDICAL PROFESSIONAL YOU'RE DOWN BADDDDDD
Imagine having to prepare and serve 50 of these in the course of an evening at the steakhouse. There's got to be some trick to it, or some special utensil they use.
Blooming onion cutter
I learned a valuable lesson from this video: never make Bloomin’ Onions at home, and never without adult supervision.
At my outback they had 6 fryers. The fries were cooked in fresh oil everyday, the old oil was rotated down the line. The last one in the line was the bloom fryer. Because after a night of frying onions with all that flour the oil is worthless.
22 min for a blooming onion? Welp... I’m committed!
Yes, but oh so worth it
@@LazerC4 agreed mate!
If your going to attempt this again take it from someone that has made these suckers 10's of thousands of times.
First you have to cut the onion (Restaurants have a pressing machine for this) and soak it in ice water face down for a few hours to open up the onion. Then the onion is taken directly from the ice water and put face side up in a container and coated with flour. Then it is flipped face side down, excess flour shaken off, and dunked in Egg wash (not buttermilk) to coat. Then it is flipped face side up into the container with flour again and all the petals are coated again. Then it is flipped over face side down and all the excess flour is shaken out again, and then it is thrown into a 350 degree fryer face side down for 2 minutes, then flipped face side up for 2 more minutes.
And you have yourself a blooming onion. I have made 10's of thousands of these while working at Outback.
"Blooming onion kicked his ass" I loled at that part
I had success boiling the onion for a couple of minutes to open the petals and soften the onion, then put in the refrigerator for and hour and then coat it in a wet batter to cover the petals before frying. Worked beautifully!
This is why I like the way Longhorn Steakhouse does theirs. Same flavor profile, but they don't give a shit about making the onion look like it's blooming. It's just a pile of onion petals called the Texas Tonion
Thanks for your feedback. For more profits
and guidance
+,,,,1,,,,,,5,,,,,,7,,,,,,1,,,,,2,,,,,5,,,,,0,,,,,5,,,,,,9,,,,,,3,,,,,,4
I will forever order the Bloomin' Onion and appreciate it SSOOOOO musch from now on.
A bloomin onion is very novel, but onion rings or like onion bites are just as good without all the specialized equipment or having to be like super careful with it. Outback also uses these massive onions along with the special cutters and what not.
Pretty sure onion rings are a helluva lot less work and way faster
The food joints that make the onions also buy onions from their purveyors which were grown especially for the trade (vs std. large onions).
The beautiful part is, that it is simple and it's still difficult sometimes for even you. Brings everything back down to earth.
Hilarious watching the boys calling Sam out on his ish... "Did you do ANY research?" "Yeah, I researched it." 5 minutes later "I have no idea how they do this"... 😂
Just discovered a cutter for these blooming onions. They work fantastically. Next on the "to buy" list. Tip: use your apple corer to press through the middle but not quite, to the base of the onion. Adding the cornstarch is a good idea. Roasted garlic paste. Sounds good.
I was taking a sip of wine when you said “because dumb Max wanted to”. I snorted and some Sauvignon Blanc shot out of my nose. Ouch. My sinuses are burning but I still liked the video.
Having made these a thousand times & used to work at outback... YOU [ TOTALLY ] BLEW IT !!!!!!!!!!!!!!!
Greatest vid ever...had so much fun watching this one. With Sam's struggles and everything going on around you guys...great stuff.🙌👏
The fastest and simplest way I've seen a Blooming Onion cut is you start with a ring of some sort; you want it big enough to fit around your onion and you want it's height the same height that you want the base of your onion to be (the connected part). Then, place the onion in the middle of the ring root down, and just cut straight down the middle using your nakiri or other. The ring will stop the knife from cutting all the way down, and will keep your onion nicely attached at the base, without the need for the hassle of the paring knife stuff
Sam, a couple of stiff drinks beforehand would have gone a long way in improving your confidence. LOL!
"Why is Cowboy Kent Rollins using egg?" He took the bait like a hungry catfish! LOL! Good job, Max!
Thanks for your feedback. For more profits
and guidance
+,,,,1,,,,,,5,,,,,,7,,,,,,1,,,,,2,,,,,5,,,,,0,,,,,5,,,,,,9,,,,,,3,,,,,,4.
Sam's new Onion Restaurant. Huge line outside. Served 10 actual onions to customers.
After buttermilk soak, set on counter. With a fork, gently pry onion open. With a sifter, sift over open onion. Use fork and sifter as needed.
He persisted and achieved bloomin greatness!
First I thought my lawn guy was out cutting my lawn, then I realized it auto played to a Sam The Cooking Guy video. 😂😂 Jokes. Great content as always.
My anxiety went straight up watching this episode lol
You are only my 2nd subscription in 10 years, not nice of me, but your show has been amazingly educational. So thank y’all!!
In my opinion, Sam is more delicate than Max gives him credit for.
Put the onion into a bowl after you separate it. Then pour the brine on top slowly so you can get everything in the crevices. Then move it to another bowl and sift the flour on top of it. You have a lot more control that way.
I’d like to know where you’ve heard a pterodactyl before to say, “doesn’t that sound like a pterodactyl”😂
Excellent video! The onions are soaked in ice water over night in the fridge to help them bloom, and then cored after frying in beef tallow.
The wash is just egg and water and seasoning comes mixed in with flour, gets its orange color from paprika and cayenne; the rest is a secret of course
Yours looks just as good though, if not better with the Asian style.
Next Episode: Mussels topped with Thai Chili Mayo Mix and Shredded Cheese, baked in an oven for 20-25 minutes at 350. Try it. It's effin' good!
Sounds like a spread
@@ubcroel4022 I have no 'effin idea what you're trying to say. I've come back to your comment multiple times in the last 4 hours.. and I'm baffled lol.
@@firsttenor76 A spread is like an appetizer, a finger food a lot of folks can share. ubcroel was saying that it does not sound like a meal recipe.
I used to work at a booth at the Renaissance Faire that made and sold these.
Adding breadcrumbs or cornflake crumbs to the flour helps to keep the petals from turning into a giant glue ball.
Add a garlic mayo on it, and you will be in paradise 😍
Also add sugar to the mayo to replicate the japanese mayo Sam uses. It's basically miracle whip so people could use that as a substitute.
Hey Sam, small restaurant hack. When pouring milk etc. from a carton with the spigot put the spout on top then pour. In other words the opposite way you think you should pour. It pours smoother so it won't splash.
They have a machine specifically designed to cut them, you don’t have to be delicate at the restaurants, dip then coat, drop in oil , take out and viola!
Also isn't it more of a batter for frying, not just like flour dredge? Gotta go with Max on this one, seems like the research could've been helpful here haha
I love to cook but think I’ll opt to make onion petals versus the blooming nightmare onion. Thanks Sam, it looks delicious!
Brilliant episode. Just had me laughing all the way through
Did not expect a Cowboy Kent reference mid video, that guys legit. Keep up the good work and banter Sam/Max/Chance
As an ex employee of an outback, they have special cutters for the onion that separates the onion petals, they then shortly dip in a water brine. They then coat in a flower seasoning mixture and then fry. At home it's going to take forever to separate the petals and get the shape correct.
Yup, I have prepped and cooking 1000s of em when I worked the Fry II station way back 20 years ago.
Once you cut the onion, you soak it in an ice bath and let it open naturally. Soak in buttermilk, then in an empty bowl, sprinkle the flour stuffs on top before frying.
I was hoping someone would grab the camera and show us the eagle you guys seen 🥲🤣
Thanks for your feedback. For more profits
and guidance
+,,,,1,,,,,,5,,,,,,7,,,,,,1,,,,,2,,,,,5,,,,,0,,,,,5,,,,,,9,,,,,,3,,,,,4
This is why they have that instrument that either cuts it for you or helps makes the knife cuts way easier
Great cooking 🍳!
I see you are the Bacon Man. You have not eaten good bacon until you cook it on a Blackstone. Stop bitching about having flour on your hands. All bakers have flour on their hands and under their fingernails.
14:03 “Don’t talk to me now. I’m mad 😠.” Sam, even when you’re mad, you, Maxy, and Chance-Nation make me laugh 😆. All my best from Houston. 👨🏻🏫➡️👨🏻🍳
After watching this, I just want to know how Outback does it.
There's a comment about 15 or 20 comments above this one that says after they cut them they rest em in cold water over night and that gets them to bloom.
Must admit is looks good, but I'll stick to onion rings.
@@alspilowey as far as making myself goes?
Totally sticking with onion rings lol
Can't say I learned how to make a blooming onion, but I laughed. So that's a win.
Max: you were a dick about that.
Sam: good job.
separating the petals while soaking in the buttermilk bath would keep them separated with the coating liquid lot easier
This is why I'm fat. Thank you Max!
Fat is flavor, so you gaht that drip
hey sam, i have literally been trained to make the blooming onion. the process that is used for making it is...
1, cut the top of the onion, do not cut the root side.
2, soak the onion overnight in cold water, root side down.
3, when ready to make, slap the onion onto the counter, root side down.
4 dip in butermilk with some tobascoe in it. 4 bury the damn thing in the flour mix of cayenne, paprika, onion powder, and garlic powder. then deep fry.
there ya go. the overnight soak helps with the opening of the onion. and you shouldn't worry about getting aggressive with it. nothing is done gently in those kitchens
P.S. i thinik there should be a new rule on the show.... if someone other than sam suggests what to cook, they should taste it ON CAMERA
Thanks for your feedback. For more profits
and guidance
+,,,,1,,,,,,5,,,,,,7,,,,,,1,,,,,2,,,,,5,,,,,0,,,,,5,,,,,,9,,,,,,3,,,,,,4.
“Blooming Onion from Outback but not really”
Probably should of went to Outback first because it’s not Asian food.. it’s a Steak House.
What?
@@Dead-st7ry he made a Blooming Onion, but it’s not like the one from Outback because they don’t use Asian seasoning.
Now I'm going to do a drive-by at Outback and get a bloomin Onion to go. LOL.
tip: mix the flour with buttermilk and salt n seasoning and then soak it in before frying..much easier to handle and a shorter process
Next time use a one cup flour sifter and shake it over the onion as you GENTLY pull each petal back enough for the flour to get between each petal. It works so much easier.
@1:55 they have been selling pre-peeled onions for decades. Back in 2002 when I was a prep cook, pre-peeled white onions came in every Tuesday. The red onions we had to peel. I never complained, though.
I used to make these when I worked @ Outback. Welcome to my pain. Imagine having to do this under a time limit! We did have a cutting machine, but it didn't make that much easier. Well done!
Thanks for your feedback. For more profits
and guidance
+,,,,1,,,,,,5,,,,,,7,,,,,,1,,,,,2,,,,,5,,,,,0,,,,,5,,,,,,9,,,,,,3,,,,,,4..
When you dropped the onion in the flower. I just lost it 😂😂😂
After you take the top off, flip it over and “core” it like a tomato….do your cuts as normal and then remove the core. Dust with corn starch before resting in the buttermilk. Also, don’t add cornstarch to the flour and instead of what you did, put the flour mixture in a paper bag and add the onion. The bag absorbs the excess moisture and helps the flour stick. Hope you read this. @samthecookingguy
Tip. Put the onion into ice water and let it sit and it will bloom mostly on it's own.
They make a tool that bars and restaurants use to make them easy. You peel the onion and place it in the device and pull the handle and it cuts it perfectly
Thanks for your feedback. For more profits
and guidance
+,,,,1,,,,,,5,,,,,,7,,,,,,1,,,,,2,,,,,5,,,,,0,,,,,5,,,,,,9,,,,,,3,,,,,,4...▶️
Try soaking the onion after cutting it face down for at least 6 to 12 hrs in the fridge.. that will open the onion more... Also YES the onion need to de drenched in the heavy cream mix... Also u keep the loose onion "patels" and add them to it.. btw did ur TRI tip..omg amazing.. my boyfriend and I started a tradition.. we utube every Monday morning and figure out what to eat..ur amazing ... Thank u
Am i really going to watch a 22 min video about an onion? Yes i am. 🧅
Update: i watched the video. Thats one fine looking onion 🤤
It's not about the onion. The onion is the conduit for the drama of fanily therapy in action.
It's also half about ear buds.
I wish they did the longer videos more, I like hearing them joke and laugh😅
@@jamesmoore5322 That's where the journey was. I love a good "get to the point" recipe walkthrough, but this was raw. This was real. This was awesome.
I remember watching your show when I was younger! I just randomly thought of how I used to watch Sam the Cooking guy , at 2:30AM right now. Its so crazy! Glad I found this channel!
Ive had that experience with so many different youtubers before.
I bought one of those cutters 15 or so years ago. It works pretty good. The breading process was the worst part. Like someone else said, soaking in an ice bath for a good while opens it up. Thanks guys! Love to y’all from Memphis!
Thanks for your feedback. For more profits
and guidance
+,,,,1,,,,,,5,,,,,,7,,,,,,1,,,,,2,,,,,5,,,,,0,,,,,5,,,,,,9,,,,,,3,,,,,,4.
Actually, they DO make onions without the papery bits. When onions are fresh, which they are in august here in germany, they are green and white all around, like giant scallions. The onions we use for the rest of the year are just dry goods really, hence the papery layer on the outside.