1 1/3 cup all-purpose flour
1 tsp salt
1/4 tsp pepper
1 tbsp oil
2 egg yolks
3/4 cup beer
2 large white onions sliced 1/4-in thick
1 oil for deep frying
Directions
MIX THE FLOUR, SALT, PEPPER, oil and yolks together. Gradually whisk
in the beer. Refrigerate the batter 3 1/2 hours to rest before using.
Slice onions, and dip them in the batter. Deep-fry in 375F oil until
golden brown. This batter also works well on other vegetables besides
onion rings--and it's great on fish, too.
Servings: 2 servings
Beer-Batter Onion Rings Recipe brought to you by Recipe Ideas
Categories: Beer; Vegetable
The History of Recipes
Recipes as a concept can be observed way back into antiquity, in truth as far back as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, sadly, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to food historians are some clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a few scripts which described recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals were separated into hors d`oeuvre, entrees and dessert, a very modern way of dining. Aspicius tells us how the ancient Romans were skilled in the use of many different aromatic flavours, including a few that are still present in modern kitchens like thyme, mint and parsley. As our culinary historical trip moves to more modern times there were two interesting recipe books published in the 1300s ; a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the indian food that we all know today, but instead accounts of the types of meals prepared by the cooks of the rich. In the 15th century, people returning from the crusades brought us many new foods and spices from Arab cooking, including spices such as rosemary and coriander. These new foods and tastes prompted an outbreak in recipe publications, most of which are kept safe in private cookery archives. Over the following few centuries, the rich and powerful families of Wesstern Europe tried to offer the most extravagent banquests, and as a consequence, chefs and their recipe collections could command a high salary. However, it wasn`t until the 1800s that haute cuisine and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, trying out, and recording recipes to help cooks of their time. When we get to the 1900s, cookery books were starting to become popular as a result of more people being able to read, more spare time and having more money to spend. The arrival of TV brings us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on our site. |
We hope you enjoy this Beer Batter Onion Rings recipe.
