Onion Rings, soda water?

[Polly Esther]

A recipe for fried onion rings I'd like to test calls for a cup of soda
water. The rest of the batter is a cup of pancake mix and some seasonings.
The neat thing about the recipe is that after they're fried and drained,
they can be refrigerated and baked later at 375 for 10 minutes.
I wonder what soda water brings to the production. It's not something I
keep on hand; never even knew anyone who drank scotch and soda back in my
party days. Do you suppose a cup of beer would be a reasonable substitute?
Polly

[Gary]

Beer works just as good. It's the carbon dioxide in the soda water (and
beer) that gives you a very light crust. Basically, you're talking tempura
batter here. You can also mix in just a tiny amount of baking soda to your
batter and more CO2 will be released as you deep fry.

Gary

[Polly Esther]

Thank you so much, Gary. I really didn't want to buy a large quantity of
soda water although it does seem like our high school home ec teacher said
it was good for cleaning something. Don't remember what. Polly

[Chemo the Clown]

Good for cleaning human blood of a carpet.

[Gary]

I've never tried it but supposedly soda water is good to pour on a fresh
carpet stain and then blot it up.

G.

[Cheryl]

That's how I make them, and you absolutely can substitute beer. I've
never tried reheating them though.

[Paul M. Cook]

"Polly Esther" <Poll...@cableone.net> wrote in message
news:a6bk4h...@mid.individual.net...

Absolutely, beer is great. They both add a little lightness but the beer
adds flavor.

Paul

[Polly Esther]

"Cheryl" <jlhs...@hotmail.com> wrote in message
news:5000b1f4$0$28720$a826...@newsreader.readnews.com...

The recipe says "bake 10 minutes at 375 or until crisp". So. Maybe it is
possible to refrigerate and later serve hot and crispy. Wouldn't that be a
neat trick if you had other food going and had one less thing to coordinate?

[merryb]

On Jul 13, 5:05 pm, "Polly Esther" <Polly...@cableone.net> wrote:
> "Cheryl" <jlhsha...@hotmail.com> wrote in message

You will want to put them on a rack while keeping warm so the bottoms
don't get soggy.

[Cheryl]

For even different flavor you can sub champagne. I've done that with
battered chicken and it's delicious.

[jmcquown]

"Polly Esther" <Poll...@cableone.net> wrote in message
news:a6bk4h...@mid.individual.net...

> A recipe for fried onion rings I'd like to test calls for a cup of soda
> water. The rest of the batter is a cup of pancake mix and some seasonings.
> The neat thing about the recipe is that after they're fried and drained,
> they can be refrigerated and baked later at 375 for 10 minutes.

I don't know about using pancake batter. The club soda, yes. Years ago
there was a very popular fish & chips shop called 'Arthur Treachers'. He
was well known in 1930's black & white films for always playing a very
snooty English butler :) Later in life he opened a chain of successful fish
& chip shops. Alledgedly the secret to the light crispy batter was due to
club soda.

Jill

[Polly Esther]

"jmcquown" <>

> I don't know about using pancake batter. The club soda, yes. Years ago
> there was a very popular fish & chips shop called 'Arthur Treachers'. He
> was well known in 1930's black & white films for always playing a very
> snooty English butler :) Later in life he opened a chain of successful
> fish & chip shops. Alledgedly the secret to the light crispy batter was
> due to club soda.
>
> Jill

You are probably right, Jill. I didn't much take to the notion of pancake
mix either. I was intrigued by soda water ( or beer) as the liquid and the
suggestion that onion rings could be fried, refrigerated and, when
convenient, crisped in the oven. Polly

[jmcquown]

"Polly Esther" <Poll...@cableone.net> wrote in message

news:a6bnqj...@mid.individual.net...

Club soda gets out wine stains. I doubt your home ec teacher taught you
that :) But it does make for a very nice light, crispy fish batter. It
also has lots of other uses around the house. Ditto baking soda. If you
search you can find a lot of household hints. White vinegar also has a lot
of practical kitchen applications :)

Jill

[Julie Bove]

"Gary" <g.ma...@att.net> wrote in message news:5000ABD1...@att.net...

Clothing stains too. Here you can buy it in those little half cans. That's
what I used to do when I used it for making bread.

[sf]

Beer batter is famous and I think beer would be fabulous. Forget
about the refrigerating and baking part. That sounds like a recipe
for disaster. The batter you're talking about is going to be thick
and heavy no matter if you use beer or club soda, so what you should
be looking at is a tempura type batter which is very light when made
correctly. Serve it as soon as possible for optimum lightness and
crispiness.

--
Food is an important part of a balanced diet.

[Nancy2]

The soda would add effervescence - bubbly and light batter - I use
beer in my batter, and it's really good. Soda would probably do the
same thing. You can't really taste the beer, so I don't see the big
deal about substituting soda water, unless someone is an alcoholic.

N.

[sf]

Or allergic to yeast.

[Nancy2]

That allergy wouldn't occur to me .. I've not heard of anyone being
allergic to yeast, although I'm sure there must be an allergic
reaction by someone to every substance we can think of.

N.

[Ross@home]

JB?

[sf]

On Mon, 16 Jul 2012 07:43:56 -0700 (PDT), Nancy2
<ellor...@gmail.com> wrote:

> On Jul 15, 12:13�pm, sf <s...@geemail.com> wrote:
> > On Sat, 14 Jul 2012 15:02:18 -0700 (PDT), Nancy2
> >
> >
> >
> > <ellorysg...@gmail.com> wrote:
> > > On Jul 13, 5:00�pm, "Polly Esther" <Polly...@cableone.net> wrote:
> > > > A recipe for fried onion rings I'd like to test calls for a cup of soda
> > > > water. The rest of the batter is a cup of pancake mix and some seasonings.
> > > > The neat thing about the recipe is that after they're fried and drained,
> > > > they can be refrigerated and baked later at 375 for 10 minutes.
> > > > � � I wonder what soda water brings to the production. �It's not something I
> > > > keep on hand; never even knew anyone who drank scotch and soda back in my
> > > > party days. �Do you suppose a cup of beer would be a reasonable substitute?
> > > > Polly
> >
> > > The soda would add effervescence - bubbly and light batter - I use
> > > beer in my batter, and it's really good. �Soda would probably do the
> > > same thing. �You can't really taste the beer, so I don't see the big
> > > deal about substituting soda water, unless someone is an alcoholic.
> >
> > Or allergic to yeast.
> >
>

> That allergy wouldn't occur to me .. I've not heard of anyone being
> allergic to yeast, although I'm sure there must be an allergic
> reaction by someone to every substance we can think of.
>

My DIL thought she was gluten intolerant because she felt so much
better when she eliminated things like bread and pizza. After a year
of the elimination diet and still not feeling 100%, she finally had
the blood test done and found out it was yeast, not gluten, that she
was reacting to. At least I'd heard of people being sensitive to
yeast... it's my friend who is extremely allergic to even minute
amounts of onion that surprised me. I'd never heard of that before.

[merryb]

LOL- my exact thought!

[Doug Freyburger]

Cheryl wrote:
> Paul M. Cook wrote:

>> "Polly Esther"<Poll...@cableone.net> wrote:
>
>>> A recipe for fried onion rings I'd like to test calls for a cup of soda
>>> water. The rest of the batter is a cup of pancake mix and some seasonings.
>>> The neat thing about the recipe is that after they're fried and drained,
>>> they can be refrigerated and baked later at 375 for 10 minutes.
>>> I wonder what soda water brings to the production. It's not something
>>> I keep on hand; never even knew anyone who drank scotch and soda back in
>>> my party days. Do you suppose a cup of beer would be a reasonable
>>> substitute? Polly
>
>> Absolutely, beer is great. They both add a little lightness but the beer
>> adds flavor.

With the caveat that it's not just the carbonation in the soda water.
Soda water can be carbonated with sodium bicarbonate so it might be the
equivalent of adding a touch of salt. Most beer has very little sodium.

There exist beers and ales that have very little carbonation but are
delicious anyways. They work as an ingredient because of the flavor not
their effect on the texture of the batter.

> For even different flavor you can sub champagne. I've done that with
> battered chicken and it's delicious.

I would not manage to get any of the champagne into the food. Been
there, done that, got that teeshirt. Enjoyed the experience but no
champagne in the food just in the cook.

[Brooklyn1]

merryb wrote:
>Ross@home wrote:
>>Nancy2 wrote:
>> >sf wrote:
>> >>Nancy2 wrote:

>> >> >"Polly Esther" wrote:
>> >> > > A recipe for fried onion rings I'd like to test calls for a cup of soda
>> >> > > water.

>> >> > > Polly
>>
>> >> > The soda would add effervescence.
>>
>> >> Or allergic to yeast.

>>
>> >That allergy wouldn't occur to me .. I've not heard of anyone being
>> >allergic to yeast, although I'm sure there must be an allergic
>> >reaction by someone to every substance we can think of.
>>

>> JB?
>
>LOL- my exact thought!

Yeast occurs naturally in the environment, and in substantial
quantity, yeast can't be avoided... anyone claiming a yeast allergy
also has to claim an air allergy.

[Polly Esther]

"sf" < wrote in message > My DIL thought she was gluten intolerant because

she felt so much
> better when she eliminated things like bread and pizza. After a year
> of the elimination diet and still not feeling 100%, she finally had
> the blood test done and found out it was yeast, not gluten, that she
> was reacting to. At least I'd heard of people being sensitive to
> yeast... it's my friend who is extremely allergic to even minute
> amounts of onion that surprised me. I'd never heard of that before.
>

Now THAT would be a fierce challenge. I can ease off of butter and eggs -
but onion? Mercy! I even like to sprinkle in a fine mist of green onion on
scrambled eggs. Polly

[Cheryl]

On 7/16/2012 3:34 PM, Brooklyn1 wrote:

> Yeast occurs naturally in the environment, and in substantial
> quantity, yeast can't be avoided... anyone claiming a yeast allergy
> also has to claim an air allergy.

How about a cat with a cat dander allergy? I shit you not. One of mine
had a scratch test and tested high positive to cat dander.

[sf]

To be honest, I can't imagine being in her shoes and trying to eat in
any restaurant. :/

[Doug Freyburger]

Polly Esther wrote:
> "sf" < wrote in message:

>> My DIL thought she was gluten intolerant because she felt so much
>> better when she eliminated things like bread and pizza. After a year
>> of the elimination diet and still not feeling 100%, she finally had
>> the blood test done and found out it was yeast, not gluten, that she
>> was reacting to. At least I'd heard of people being sensitive to
>> yeast... it's my friend who is extremely allergic to even minute
>> amounts of onion that surprised me. I'd never heard of that before.
>
> Now THAT would be a fierce challenge.

Most anything is easy to eliminate once you figure out it's a personal
poison that's been torturing you for years. It drops off the list of
foods and you never look back. Been there, done that. For me it was
wheat which is more ubicuitous than either yeast or onion.

> I can ease off of butter and eggs -
> but onion? Mercy! I even like to sprinkle in a fine mist of green onion on
> scrambled eggs.

I love onions cooked or raw. I can digest the cooked ones. No symptoms
other than regular indigestion so I still frequently eat raw onions. I
know the price and in that case I'm willing to pay it.

[sf]

The problem for her isn't eating at home, it's eating out.

[Cheryl]

To the diabetics here, speaking of how you feel after eating. I had
only rice for lunch today (no breakfast, only coffee) and a few hours
later I was falling asleep and couldn't keep my eyes open. Even driving
home I had to concentrate to stay awake. I'm not talking about a mid to
late-day sleepy feeling but a need to sleep even when it was impossible
to do so. Could that be a reaction to carbs or a blood sugar reaction?
I'm going to be scheduling for spine surgery tomorrow so I'll have to
have pre-op tests so I'm sure they'll catch it if my BS is off. Last
time it was tested it was about 98.

[Cheri]

"Cheryl" <jlhs...@hotmail.com> wrote in message

news:50064c32$0$28704$a826...@newsreader.readnews.com...

> To the diabetics here, speaking of how you feel after eating. I had only
> rice for lunch today (no breakfast, only coffee) and a few hours later I
> was falling asleep and couldn't keep my eyes open. Even driving home I
> had to concentrate to stay awake. I'm not talking about a mid to late-day
> sleepy feeling but a need to sleep even when it was impossible to do so.
> Could that be a reaction to carbs or a blood sugar reaction? I'm going to
> be scheduling for spine surgery tomorrow so I'll have to have pre-op tests
> so I'm sure they'll catch it if my BS is off. Last time it was tested it
> was about 98.

Definitely. It doesn't mean that that's the cause with you, but when running
high I get extremely sleepy, the I can hardly my eyes open kind, a really
awful feeling IMO. Depends on if you're fasting or not as to whether they
catch a high with your BG, if fasting even diabetics can test normal. If you
want to test for yourself after your surgery, borrow a meter and eat a lot
of carbs, then test at one hour and again at two hours. That should give you
a fair idea to discuss with your doctor, and best of luck with your surgery.

Cheri

[sf]

On Wed, 18 Jul 2012 01:39:56 -0400, Cheryl <jlhs...@hotmail.com>
wrote:

> To the diabetics here, speaking of how you feel after eating. I had
> only rice for lunch today (no breakfast, only coffee) and a few hours
> later I was falling asleep and couldn't keep my eyes open. Even driving
> home I had to concentrate to stay awake. I'm not talking about a mid to
> late-day sleepy feeling but a need to sleep even when it was impossible
> to do so. Could that be a reaction to carbs or a blood sugar reaction?
> I'm going to be scheduling for spine surgery tomorrow so I'll have to
> have pre-op tests so I'm sure they'll catch it if my BS is off. Last
> time it was tested it was about 98.

I'd certainly be tempted to blame it on carbs and a system crash after
a sugar high.

[Gorio]

Brooklyn1;1757969 Wrote:
> merryb wrote:-
> Ross@home wrote:-
> Nancy2 wrote:-

> sf wrote:
> Nancy2 wrote:
> "Polly Esther" wrote:
> A recipe for fried onion rings I'd like to test calls for a cup of
> soda
> water.

> Polly-
> -
> The soda would add effervescence.-
> -

> Or allergic to yeast.-
> -

> That allergy wouldn't occur to me .. I've not heard of anyone being
> allergic to yeast, although I'm sure there must be an allergic

> reaction by someone to every substance we can think of.-
>
> JB?-
>
> LOL- my exact thought!-

>
> Yeast occurs naturally in the environment, and in substantial
> quantity, yeast can't be avoided... anyone claiming a yeast allergy
> also has to claim an air allergy.

So, if you're allergic to pollen, you're allergic to air? maybe it's the
pollen in the air. There are many airborne allergens. I think to say one
is allergic to the air is a little misleading.

Still, those Belgian brews (Lambics, mainly) that are fermented from
airborne yeast are exquisite.




--
Gorio