Kompas.com – Fried onions are a complement that is often a favorite at various dishes.
However, maintaining the crispness of fried onions for a long time requires the right way to cook.
Here are some practical tips so that your fried onions remain crispy and durable:
Also read: Practical Fried Onion Sambal Recipe 4 Ingredients, Suitable for Tempe Penyet
1. Use coconut oil
One of the main secrets of durable crispy fried onions is to use coconut oil. Coconut oil gives more durable results than ordinary vegetable oil.
Even so, vegetable oil can still be used, but fried onions may not be fun if fried with coconut oil.
2. Fried over low heat
Make sure the oil is hot before inserting onion. After that, fry onions over low heat.
Stir constantly on the onion during the frying process to ensure an equitable maturity and produce a perfect dry texture.
3. Lift before chocolate
Pay attention to the color of fried onions during the cooking process. Lift the onion immediately after the color turns golden.
Also read: Fried Onions Become the World’s Best Conditions Taste Atlas Version
Do not wait until the color is brown, because the process of maturation of onions is still ongoing after being removed from oil. If it’s too long, onions will become too brown and bitter.
4. Drain correctly
After removing, drain the onion on the sisters for a few moments. Avoid directly put it on oil paper, because the oil that absorbs into the paper can return to the onion and make it wet.
5. Use quality shallots
The type of onion also affects the final result. Sumenep or Brebes shallots are often the best choice because of its superior quality and easy to find on the market.
Illustration of fried onions in a small bowl. 6. Save correctly
After the fried onion is cold, store in an airtight container to maintain its crispness. Make sure the container is completely dry before use.
Also read: 3 Tips for cooking fried onions so as not to burn, use big fire
By following the tips above, you can enjoy crispy fried onions longer. Try and feel the results yourself.
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