| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 3 |
ga |
WATER; COLD |
| 2 1/2 |
qt |
WATER; ICE |
| 11 |
|
EGGS SHELL |
| 20 |
lb |
ONIONS DRY |
| 2 3/4 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 1/2 |
oz |
BAKING POWDER |
| 3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 350 F. DEEP FAT
1. SEPARATE ONION SLICES INTO RINGS. COVER WITH COLD WATER. LET STAND
10 TO 15 MINUTES. DRAIN.
2. USE TEMPURA BATTER (RECIPE NO. D05200). DIP INDIVIDUAL ONION RINGS INTO
BATTER.
3. DROP ONION RINGS GENTLY INTO 350 F. DEEP FAT, FRY APPROXIMATELY 1 1/2
MINUTES OR UNTIL GOLDEN BROWN.
4. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.
NOTE: IN STEP 1, 22 LB 4 OZ DRY ONIONS A.P. WILL YIELD 20 LB SLICED
ONIONS.
Recipe Number: Q03502
SERVING SIZE: (2 1/2 OZ
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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