Slicing and Dicing Onion Rings
OK, this is very dear to my heart (and waistline too) unfortunately. There are the Burger King ground onion with crunchy bread crumb coating onion rings. Which can be good, as long as the onions are not ground onions. Think of bread crumb coating on REAL onion slices. These can be good.
Then there are the batter dipped real onion slices that are puffy and crunchy, but the determining factor is whether they use ONION ENDS, which are tough and stringy when you take a bite, and can't be bitten through.
Lastly, do the rings and onions stay together; or do you find yourself biting into the ring and drawing the onion out and are left with an empty shell of batter. This condition exists when the "onion end" condition exists, but it can happen when the onion temperature and batter temperature are not copasetic.
More details, please!
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