October 22, 2020

We Made A Funyuns Bloomin’ Onion

you know the favor my favorite character from the town was the city of boston welcome to mythical kitchen where dreams become food have you ever been trying to decide between eating dinner over the garbage can from a vending machine or going to your favorite australian bar and restaurant now you don't have to because we're taking funyuns and we're crusting that in a blooming onion why would we crust a funyun in a blooming onion we're crushing a bloom and onion funions let's make the dang onion if you're following along at home you can snag the time codes right there the time codes are right there where you can snag them and make the recipe yourself i hope you do let's get cooking what we have here is an onion it was made famous by that one shia labeouf movie transformers two and so what we're gonna do to bloom the onion we're gonna go ahead and saw off the top here so this is a very delicate butchery process the bloom and cut something very specific outback has actually patented a machine that they deal with but today you are in the machine like sasha vujic no one's going to get that reference that's exciting for me look up sacha voyage the machine on youtube all right so you're just going to take the honey you're going to saw off the top and then you're just gonna peel off the skin just the outer layer you really want to make sure to keep the root intact you're gonna take the little um it's called a merkin in the business [Laughter] so we're gonna go ahead and just saw off those little hairs right there so you want to make eight concentric cuts across the onion i failed geometry yeah we got it it's intuitive it's more intuitive than you think it's like holding a crunchwrap it's almost like intricate sacred geometrical patterns that exist in the food world so you want to cut pretty deep into that but you want to make sure that you're keeping the root intact so don't make the cut go all the way through and then you're going to go ahead and cut that into quarters and then you're going to cut the quarters into quarter you're going to quarter the quarters just keep cutting the onion until it feels right you'll notice by keeping the root intact that all actually is pretty simple and then we're just going to do one more cut all right all right if you speak the onion's going to fall apart now what are the benefits of a bloomin onion as opposed to just like frying up some onions nothing we have this onion all opening up but we gotta create a dipping sauce now at the outback they got a big pink mayonnaise and if there's one thing i know in this world it's vague pink mayonnaises but instead of that we're gonna do a homemade french onion dip because we're already infusing funnies into the onions but now we're going to infuse three different kinds of onions into the onion dip to infuse into the funyun crusted bloom and onion as featured in the shia labeouf movie all right so we are making our french onion dip here that is one of my all-time classic favorite foods i remember going to like super bowl parties when i was younger people take that little lipton french onion soup mix and they add it to like sour cream a little bit in mayonnaise you got the french onion dip but i've never actually made it from scratch until recently and so this is one of my favorite things to do because you get almost the same flavor but 10 times the amount of work but it's fun it's rewarding you know it's like when people are like why should i make my own ice cream from scratch and i buy it from the store and it's like because sweat makes things taste good not physically so what you're gonna do you're gonna peel an onion you got a pan heated uh key to working with onions uh rachel ray i remember watching her show back in the day 30 minute meals and she was like always have a trash bowl next to you so when you're like discarding onion skins you can just put it right in there so that's why i always keep it right on the ground next to my feet i mentioned we're using three different kinds of onions we got white onion we got white onion and we got red onion and shallot shallot is almost an onion right you know palm heel strike the shallot that's gonna break it open and then you can peel it i can't believe that worked i think it would work so we're gonna get some butter working in a pan then we're just gonna caramelize these onions uh you can really just turn them and burn them for this because we're gonna be blending the onions into some mayonnaise and some cheese if your onions start to burn you can just deglaze it with water it's one of my favorite little cheats for caramelizing onions there was a really famous article that came out a while ago where people like why does every recipe say it takes 15 minutes to caramelize onions it takes 45 minutes at least properly caramelized that means like that's where you're going wrong you're trying to do stuff proper in the kitchen just cheat it you get the same thing especially like we're not working in a french kitchen we ain't no french bistro we ain't even in an outback steakhouse which i have nothing but respect for so really you can just burn the onions deglaze it with water and you get the same caramelized onion flavors you would if you're doing it low and slow all right into the trash bowl sorry and then other things that are going to this dip we got some garlic going in there garlic and onion obviously a good flavor combination we also want to play off the kind of sweet of that onion so we're going to go ahead and be throwing in a little bit of fresh femae time comes on little sticks and so what you do is you just take your fingers and you can just pull off the leaves all right so we're gonna take all of our onions and our thyme we're gonna get those sweating and the butter just want to hit this hard for about 15 minutes when the thyme's actually going to toast in the butter as well you're going to get that nice and fragrant also add a little bit of sugar just to help these caramelize again when i'm talking about cheating caramelized onions if you're cooking them low and slow for like 45 minutes you're extracting all the natural sugars out of them that way but if you if you're pressed for time or you just got the add like i do please add a little bit of sugar to it and the sugar is actually going to caramelize in the bottom of the pan it's going to kind of cheat it and a little bit of salt too salt is going to help dry out the moisture those onions and then you got pepper because pepper tastes good you can take your garlic you're gonna palm heel strike all four and then you're just gonna get him out of the garlic shells you can eat the garlic shells you need anything with a shell every year to see people's eat peanut shells that's weird i'm not offending anybody people are out there eating peanut shells and that's weird to me but i get it as a kid because i i ate peanut shells as a kid but that's because i got out you know and we're just gonna give this a rough job all this is gonna go in the blender anyway so you don't have to worry too much about your knife cuts but the more even you have your stuff cut the more even it's going to brown in the pan and then this is going to go right in the pot as well you can smell everything get nice and fragrant and the key to cooking is keeping your station clean like an onion war zone so go ahead and just saute those onions up this is gonna cook down for about 15 minutes so we're going to take that we're going to let it cool a little bit and then we're going to take all that super concentrated allium flavor that's your onions that's your garlic that's your shallots that we punched and tenderized and then we're going to get it in the blender with a little bit of mayonnaise and cheese and that's really gonna it's gonna mayonnaise and cheese it up it's all too i was acting like it was gonna do something scientific that's really gonna round out the nuts no no it's gonna get mayonnaise in your body we've had these cooking down now we've turned them off the heat and we've let these onions cool in the pan for just about 15 minutes you don't want to blend hot onions with your cold mayonnaise because then there's gonna be steam releasing all the onions and that's gonna get water in your mayonnaise so if you see that the onions are super nice and jammy and they're nice and caramelized we didn't take them too too too far and so we're gonna add all the caramelized onions to the blender and then we're going to take some cheese that is gruyere a variety you can use any cheese you can use swiss you can use cheddar you can use goat you can use brie you can use blue you can use fontina you can use pecorino how much time is is filling up we haven't had run yet we're using a little bit of gruyere it's one of my favorite cheeses it's like swiss with a little bit extra you know so we're just gonna dump that in there and then we're gonna add a little bit of mayonnaise i remember once i thought i was about to get homemade french onion dip because i went to someone's house and they were like this is my secret recipe they're like secret recipe for french onion dip and i was like oh my god this is gonna be incredible cause i'm only in the box stuff and all they did was they took the lipton soup packet put it into sour cream and then added a pinch of black pepper the pinch of black pepper was their secret and now i revealed your secret alan we're gonna start slow and now you're just gonna run it just let it all incorporate itself there you go you gotta play with the dials a little bit there we go nice and all done it's really good dragged down into the mayonnaise mayonnaise tornado that's what's going on in there so now we got your beautiful french onion dip it's nice and smooth it's gonna be perfect for that bloomin funyun let's take a little taste oh we should change the recipe just mayonnaise and onion bisque cause i could eat this with a spoon this is nice so you're gonna take your french onion dip from the blender we're gonna add a little bit of black pepper thanks alan for that secret tip and then we're gonna add this to the bowl and then we're going to get to frying up that blooming onion [Music] all right so if you can see we have our beautiful bloomed onion straight from down under my name's kenneth stone and you're watching the outback channel what we're going to do we're going to blend up bunnies because we're going to take that blooming onion and normally it's coated and like breadcrumbs and all that but we're going to turn funyuns into breadcrumbs we're going to pack all the onion flavor god what an intoxicating smell as far as huffing stuff goes funyuns are among the safest and most pleasant things to huff so i'm gonna go ahead and add a whole bag of buns in there keep a couple for snacking though cause you're gonna want them i'm gonna take a nice little handful of flour i'm gonna cut the onion i'm sorry i'm just enjoying this funyun all right so we got the funnies in the blender but while that's working we're gonna go ahead and we're gonna add in a little bit of extra garlic powder we're gonna add a little bit of salt and then a little bit of baking soda that's not gonna do much and then i'm gonna add some white pepper to it as well since we're cutting the funyuns with flour we want to add there we go mash it up we want to add a little bit of extra flavor to really bolster it i really do love the outback though outback is one of the most consistent chain restaurants i would go there for like a fancy meal and also shout out to my buddy dave in college who worked out the outback and so we used to always just go there as one of those outbacks under a freeway right like not one of the prime outback locations we used to just go there and we just get free steaks and liquor and just have ourselves a time the locals that was fun i miss going places all right so we got that this oil is probably like burnt give me a second give me a sec oh all right so we got our bloom and onion all bloomed up oh we these are eggs from a chicken and so we're gonna go ahead and crack the eggs in there we're creating the wets we need we need to we need to dust our wets here that's from a tweet that only i know about the amount of jokes that you see me say on here everyone's like well the mystical kitchen's so overwritten no one writes things i just say a million things and the editors pick the 15 that make me sound the least insane so i'm adding milk to eggs what that's going to do is it's going to create an emulsification called egg milk this is a classic dredge and fry situation you're going to take the onion you're going to dip it into the flour we've got these heavily seasoned breadcrumbs that is going to season all of it throughout the key to the blooming onion however we saw the intricate knife cut so we got the whole onion all bloomed and unfurled like a georgia o'keeffe painting and so we gotta get trevor google georgia okay paintings you'll learn something we got our onion i'm just gonna put it into the flower and then i'm gonna lovingly dust our wets with our dries in theory you would want to separate literally every petal and get all of the flour in there and in theory that's what they do at the outback but i've been doing enough to know that not every bloomin onion's perfectly battered don't do anything you don't want to do i haven't been a dentist in years i cracked a tooth on a burger the other day maybe do things you don't want to do now we're going to go into our egg mixture i'm going to go face side down that's the proper anatomy and then i'm going to use my hands and just kind of doll up some egg wash in there really kind of use your fingers to press it in between the petals and then i'm gonna drain some of that egg wash out and i'm gonna do the same thing i'm gonna press this mouth side down right into those funyun bits i'm gonna turn it over and again just try and dust everything in between all the petals as much as you possibly can possibly the h was that who am i ben affleck ben affleck from the town that was a good movie you know what the favor my favorite character from the town was the city of boston ain't nothing too about to do it outback has a whole machine that does this you're gonna take chopsticks you're gonna poke at it intermittently that's gonna separate the petals so 340 it'll drop down to about 310 or so and then it'll rise back up you need this to cook the onion because that's just a big old brick of vegetable as seen in that shia labeouf movie let's take a peek see if this blooming onion and holy crud on a cripes that looks incredible look at that jeepers creepers my kneepers are hard that is a fantastic looking blooming onion this is a team effort thank you everybody for being a part of this one big shout out to oprah winfrey for book club for getting me through this all we gotta do now is to you put the food in your mouth and then you mash your teeth at it then you let it slide down your throat hole all right this bloomin funny looks absolutely incredible and i can't wait to dig into it but i'm gonna let sound guy chris dig into it cause i respect sound guy chris's opinion chris your opinion is valued all right so we are keeping socially distant so i am gonna hit chris i'm not gonna hit chris with the mythical sport carpoon but i am gonna let him come and trade so chris why don't you just step on in here and just take a piece for yourself with your hands oh okay okay yeah yeah whoa josh fork the sport cam can be kind of symbolic i don't know the audience blooming right in front of me i'm a little nervous what don't don't be nervous about the end just think of georgia o'keeffe no you got to use it all right no no let me get the dip i'm going to put this in my mouth and then i want you to feed me yes yes yes all right there's keep it don't you don't chew not yet now slurp mmm how was it i like the mayo's are not necessarily the mail coats the tongue i feel the taste of australia yeah you're going down down oh yes oh yeah yes deep down on tv real deep under there if there's anything we learned today it's that bloom and funions are delicious and that we just need to be eating more funyuns and also that georgia o'keeffe i don't think she was really painting flowers to be honest if i'm being really honest oh is she painting and that's the question of the day thank you so much for stopping by the mythical kitchen we got new recipes for you every week we got new episodes of our podcast out every wednesday wherever you get your podcast hit us up on instagram at mythical kitchen with pictures of your mythical dishes under hashtag dreams become food we'll see you next time get as messy as you want your own kitchen when you have the mythical kitchen towel available now at mythical.

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