Onion Rings – You Suck at Cooking (episode 124)

Thank you to Bushmills Whiskey for sponsoring this video http://www.inflcr.co/SH6HK

Deep fried onion rings are one of the best edible hoops in existence. Onion rings are far better than apple rings, carrot rings, and also rings.

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Before we get into the recipe, let’s talk safety. A hot pot full of oil is super dangerous. You can deep fry safely but you have to know what you’re doing. The first time I tried it, I was dipping my meat thermometer in the oil to keep track of the temperature. This was colossally stupid. You need a dedicated thermometer on your pot so you can watch constantly and so you won’t drop it inside. Better yet, a dedicated deep fryer is really the way to go, and you can just read the instruction manual. Long story short, if your oil temperature gets out of control a fire can start, and you can’t put it out with water, you either have to smother it or use a fire extinguisher. Also, the oil takes FOREVER to cool down, so many sure anyone in your house knows not to touch it when you’re done using it. It also takes FOREVER to heat up so it’s super tempting to turn up the temperature, which is a mistake (on my stovetop, 350 F was just below the number 4. Anyway, read this guide if you think you actually want to try deep frying, and then just order onion rings from the bar instead.

Deep Fry Safety


Slice some onions and make rings
Remove tape
Yeah basically take any onion you like
Add ¾ cup of flour and ¼ cup corn starch to a bowl
Then add spices; cayenne, chilli powder, paprika, garlic powder, cumin, whatever. Let’s say around a tablespoon total
Add around a cup of soda water, more or less, depending on how buck wild you’ve gone with the spices. One description I read about the thickness is that it should be like thick paint.

Heat 3 or so inches of peanut oil to 350 degrees F in a tall sturdy pot (not non stick)
Preferably on your back burner so it won’t get knocked. If your vessel has handles, make sure they are not sticking out
I see a lot of people use their fingers to put things into the oil. I don’t like this method because that’s too close for comfort. The spider strainer, in my opinion, is the best way to go. The chance of dropping something in the oil is very minimal. If you’re going to use tongs, grip tightly, and I don’t recommend silicon tipped tongs because they are slippery. You REALLY DON’T WANT TO CAUSE AN OIIL SPLASH
So use your spider strainer to lower an undoh ring into the oil
After a minute or a minute and a half, flip it, then take it out after another minute. Just trust your eyes in terms of how cooked you want it
I highly recommend setting a timer each time you put a batch in as it’s easy to get distracted for one minute and you really have to have your head in the game for as long as you are deep frying
Place onion rings on a wire rack with paper towels underneath. If you don’t have a wire rack you can place them on paper towels on a plate or in a bowl
When you’re all done, move that oil to the back burner if it’s not already there (very, very carefully, using oven mitts), and make sure everyone knows not to touch it for a couple hours. Keep your thermometer in there so you know when it’s completely cooled
Then you can either save it or dispose of it. Here’s a helpful guide on how to dispose of the oil…long story short, it will end up in the trash, not the sink or toilet

Thanks! I hope you order onion rings from the bar.


34 Replies to “Onion Rings – You Suck at Cooking (episode 124)”

  1. cael g says:

    Nice sponsor! You deserve it bro

  2. Oweeb says:

    Unyub reing

  3. qwexy XD says:

    I love how you can hear small stifled laughs in the bacround

  4. Hussain Syed says:

    Does he live in Ireland?

  5. king stoke says:

    Howtobasic but actually funny

  6. Can we appreciate him breaking a glass plate for one part of the video?

  7. I think talking about the deep frying is the most serious I've ever seen you. Probably because it is the most terrifying thing a human can do.

  8. eF Audio says:

    You suck at sharpen your knife

  9. JamxJam says:

    You get my sub for humor and cooking skils

  10. The intro never be old haahah

  11. mawsan thu says:

    Bro I’m just 9 and your right

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  13. I learned more things from this than my entire time in school

  14. Gina says:

    I just bought your cookbook and I'm so excited to get it! Thank you so much, I love your content!

  15. We all know the reason he had to put in the safety thing was because of the sponsor.

  16. Gael Smejkal says:

    This channel makes me laugh so hard. Thank you for making my days brighter

  17. Hail says:

    Please tell us what to do with a pot of oil once we are done oh wise You Suck at Cooking guy.

  18. 0:40 my inner self every morning after I woke up

  19. Zyon Ker says:

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  20. so rosy says:

    What do you do with the oil after you finish cooking ?

  21. ilshatt says:

    watch you cutting gives me nerves, besides that, very nice.

  22. RyGuy says:

    Literally remember you at like 10k subs. Now your 2million plus, dang!!!!!

  23. My dog calms down when she hears your voice

  24. Wow those Donion Rings look amazing… I'm really jealous.

  25. Sailorperson says:

    I’m allergic to bullshit which inherently makes me allergic to onions.

  26. Why is my onions not turning to rings when I bumped it on the wall?

  27. chris graf says:

    Made these for my grandma. She liked them. So congratulations ysac! You got approved by a 60+ year old lady who is very picky about her onion rings

  28. Suzanna x says:

    The algorithm sent me
    Thank you YouTube Gods 🤓

  29. Devoniski says:

    bring back pimblokto

  30. Biotaurus says:

    Yall forgetting about the og character:

  31. PoXlyo HD says:

    been a fan for some years now, gotta say, your content hasn't diminished in quality, but it skyrocketed … way to go big guy, take care and stay healthy^^

  32. GamePlaySir says:

    I re-found this channel by searching "I dont know how to cook.