Green Beans with Fried Onions
see turkey roulade photo for our dish
Ingredients
2 cups green beans, washed, trimmed
1/2 cup onions, thinly sliced
1/2 cup AP flour
salt and black pepper to taste
2 cups corn oil
2 tablespoons unsalted butter
1 cup white mushrooms, sliced
Directions
Critique
Chef: onions very tasty, beans could have been cooked more, but it's good to have some crispness to them, shouldn't be overdone, mushrooms had good flavor.
Chef Tip: cook the vegetables until they are 2/3 done, then finish last 1/3 before service. Blanch for about 2 minutes, then saute to finish and go for caramelization and have some dark marks on the beans.
Personal/Team: It seemed like we had more onions that we needed for the dish, they can be a garnish. We were worried about overcooking the beans and actually undercooked them, it would have been better to originally blanch longer and snap a sample bean before shocking to make sure they have the right consistency. Our onion slices were about 1/4 inch thick and that seemed to be the right size to get a bite of onion instead of just shreds of fried flour.
Lessons Learned: soaking the onions before frying will take out some of the potency. You can also soak in buttermilk before frying and use a seasoned flour, this will enhance the flavor more.
2 cups green beans, washed, trimmed
1/2 cup onions, thinly sliced
1/2 cup AP flour
salt and black pepper to taste
2 cups corn oil
2 tablespoons unsalted butter
1 cup white mushrooms, sliced
Directions
- Cook the green beans in boiling salted water until tender (about 3 minutes)r. Shock the green beans in an ice-water bath and reserve.
- Soak the onions in ice water for 1 hour.
- Heat the oil in a deep-fryer to 375F.
- Drain and dry the onion thoroughly.
- Combine the flour and salt and pepper. Toss the onion in the seasoned flour until coated. Shake off the excess flour.
- Deep-fry the onion until golden brown and crisp.
- Melt the butter and saute the mushrooms over medium-high heat until tender.
- Add the reserved beans to the mushrooms and heat thoroughly.
- Top beans with the fried onions just before serving.
Critique
Chef: onions very tasty, beans could have been cooked more, but it's good to have some crispness to them, shouldn't be overdone, mushrooms had good flavor.
Chef Tip: cook the vegetables until they are 2/3 done, then finish last 1/3 before service. Blanch for about 2 minutes, then saute to finish and go for caramelization and have some dark marks on the beans.
Personal/Team: It seemed like we had more onions that we needed for the dish, they can be a garnish. We were worried about overcooking the beans and actually undercooked them, it would have been better to originally blanch longer and snap a sample bean before shocking to make sure they have the right consistency. Our onion slices were about 1/4 inch thick and that seemed to be the right size to get a bite of onion instead of just shreds of fried flour.
Lessons Learned: soaking the onions before frying will take out some of the potency. You can also soak in buttermilk before frying and use a seasoned flour, this will enhance the flavor more.