Question: I had onion rings today that were very, very crispy, and the batter was thin BUT . . .

[mistral]

the fried batter was very. obviously, visibly oily. Thankfully the oil tasted fresh (that is did not have a real flavor at all, thank goodness)>

Does this mean that the rings were fried at too low a temperature, or what? Did they load the fryer up with too many rings all of the sudden? What's up with that.

 

[karennoca]

From what I have seen on the cooking shows, the oil needs to be at a certain temp.

prior to cooking. If you put too many onions in, it lowers the temp. and the onions cook slower thereby absorbing more grease.

 

[michael-in-phoenix]

When I was in high school, my science teacher was part of the team that...

...developed a natural compound from kelp that made onion ring batter 'stick' better to the onion.

He worked in the private sector, for a company called "Kelco", before becoming a teacher.

I was impressed, because at that time I could eat my weight in onion rings, every other day.

Michael