I am a GREAT FAN!! I just love the fun way that you and your husband cook and react together! I’m a 70 year old retired Teacher who is like you; Learning to cook! Thanks Amy!♥️🙏🏼👏👍🥰
Amy, those are called "winter onions" & very strong. You will want to soak these for 1 hour in Buttermilk to mild them out. I use Sweet or "Vidalia" onions.
Two tips for the (very) beginner cooks: 1. Be careful when covering anything crispy with foil/plastic. The steam (coming from the heated food) will make the crispy fried item go soggy - make sure to let the moist air escape. 2. Seasoning the coating prior to frying: Be careful when adding spices to the dry ingredients used for the coating prior to frying. Heat (any form of heat - baking, frying, steaming etc.) changes the flavour profile of the spice(s). Prior...you could have the most wonderful taste in the world, but after frying, the taste could be just horrible...due to the change brought on by the high temperature. Just a word of caution. Maybe consider seasoning after the frying process.
I am a new subscriber and often have to "listen" using closed captioning because my husband is sitting here watching the Business Channel...(BORING!) Anyway... we both got a laugh when you were pouring the buttermilk into the bag of onions and said, "These onions are strong!" The closed captions said.."This audience is strong!" and you made a little face. I just want you to know we both have our deodorant on now..LOL!!!! Great channel... loving it!
Just found your terrific cooking show as I wanted to fry some onions to go with my cooked sweet potato. I did chop the onions into moon sized pieces and in a moment, I'll combine the 2 ingredients and add some spices, perhaps cinnamon and black pepper. A quick story about the madeleine slicer that you were not happy with. I used mine for the first time to cut potatoes. My boyfriend also tried it. He cut his thumb and it wouldn't stop bleeding. Sorry to be so gross but this is a warning to others. We wrapped a band-aide around it and headed for the Urgent Care. Unknown to us, that place had closed down. Now what to do? The hospital was 15 mins away so we went hope and FINALLY the thumb stopped bleeding. It was really scary. Anyway Amy and Eric I will subscribe and visit you often. You both have cheerful personalities which make you a pleasure to watch - Ruth Z Deming of suburban Philly
Girl you need to get your nails grown out a little, makes working with onions so much easier when you can use your fingernails to break that first layer evenly instead of that super long chef's knife
I am a GREAT FAN!! I just love the fun way that you and your husband cook and react together! I’m a 70 year old retired Teacher who is like you; Learning to cook! Thanks Amy!♥️🙏🏼👏👍🥰
Hi Kathleen!! Thanks for watching! We have a lot of fun in the kitchen teaching ourselves how to cook!!!
Amy, those are called "winter onions" & very strong. You will want to soak these for 1 hour in Buttermilk to mild them out. I use Sweet or "Vidalia" onions.
oh I really love that Mandoline Slicer, that is too cool. Those onion rings look so good Amy
The slicer doesn't work too well. Amy was having some trouble with it. I bought a more expensive one and it was worse. Amazon has better ones
Got me hungry Amy. Looks delicious. Great video and thank you for sharing. 😋
Always fun to watch. The strings look delicious..!!
Two tips for the (very) beginner cooks:
1. Be careful when covering anything crispy with foil/plastic. The steam (coming from the heated food) will make the crispy fried item go soggy - make sure to let the moist air escape.
2. Seasoning the coating prior to frying: Be careful when adding spices to the dry ingredients used for the coating prior to frying. Heat (any form of heat - baking, frying, steaming etc.) changes the flavour profile of the spice(s). Prior...you could have the most wonderful taste in the world, but after frying, the taste could be just horrible...due to the change brought on by the high temperature.
Just a word of caution. Maybe consider seasoning after the frying process.
I like that mandolin!
They look great!
Looks good
Looks delish!
I just love y’all!! Love the LC too girl 💁🏻♀️
Those look great...🎉🎉🎉
Delicious 😋
Thank you💓 awesome video 💓
These look amazing & your video is so Hi-Def that I feel like I'm in your kitchen with you! :)
I'm trying this recipe tonight!
Yummmm
don't tent the onion strings with foil. you'll make the coating soggy.
Aaden Trn very true
I am a new subscriber and often have to "listen" using closed captioning because my husband is sitting here watching the Business Channel...(BORING!) Anyway... we both got a laugh when you were pouring the buttermilk into the bag of onions and said, "These onions are strong!" The closed captions said.."This audience is strong!" and you made a little face. I just want you to know we both have our deodorant on now..LOL!!!! Great channel... loving it!
love it ..!!!!!!!!!
Hi Amy and Eric!!! That was a really nice video. The onion strings really looked Yummy. I ll have to give them a try. A fan and friend. DiDi
Thank you DiDi. We appreciate you watching and commenting. Glad you enjoyed this.
They must be good. I thought you were going to finish them off by yourself.😋
Looks good. Too bad you don't give the recipe and instruction in the description.
Just found your terrific cooking show as I wanted to fry some onions to go with my cooked sweet potato. I did chop the onions into moon sized pieces and in a moment, I'll combine the 2 ingredients and add some spices, perhaps cinnamon and black pepper. A quick story about the madeleine slicer that you were not happy with. I used mine for the first time to cut potatoes. My boyfriend also tried it. He cut his thumb and it wouldn't stop bleeding. Sorry to be so gross but this is a warning to others. We wrapped a band-aide around it and headed for the Urgent Care. Unknown to us, that place had closed down. Now what to do? The hospital was 15 mins away so we went hope and FINALLY the thumb stopped bleeding. It was really scary. Anyway Amy and Eric I will subscribe and visit you often. You both have cheerful personalities which make you a pleasure to watch - Ruth Z Deming of suburban Philly
Maybe don't trim the root end of the onion, let the grip hold it and it won't slip at the end.
N
Most are not allergic to milk and buttermilk is fine for lactose intolerant.
I am allergic to milk. My throat swells from dairy. I end up with a throat infection. I am not lactose intolerant.
I'm sorry that you have that condition.
Lol were there any left to watch the game? Great recipe! Thanks!
Keep some liquid in your mouth while cutting onions to prevent the eyes from burning. Or place a lit candle nearby
Stop me from making these LOL
Go for it! You will love these onion strings!
Cut them under running water next time Amy🥲🥰👍
Can i do this without buttermilk?
You can make buttermilk substitute with 1 cup regular milk and 1 tablespoon white vinegar or 1 tablespoon lemon juice.
@@NinaS___ thank u for the helpful comment!!! Lol I used this
@@harrybogames5866 Cool!
How do you keep them crispy for storage?
Girl you need to get your nails grown out a little, makes working with onions so much easier when you can use your fingernails to break that first layer evenly instead of that super long chef's knife
Are you cry for onion?