I followed the instructions exactly the way I remembered it on the video. I had a very difficult time getting the bread crumbs to stick. After the first few onions, most of the bread crumbs got wet, making it difficult to stick onto the new onions being dipped in from the wet batter. Some of my rings winded up with "bald spots" because I couldn't get the bread crumbs to stick.
The end result was pretty tasty! Because I had no idea what I was doing despite watching the video like 3 times, I went waaaay over the estimated 30 minutes, and I had a TON of cleaning up to do. After several minutes of cleaning the ugly mess I'd made, I moved all my cooled rings from the wire rack to a plate. The rings were good... but I couldn't help but think that they were no better quality than your typical fast food joint's onion rings. I started walking away from the kitchen with a slight feel of disappointment, when I saw something in the corner of my eye: the fine sea salt that I'd set aside. I realized I'd completely forgotten to salt the rings! I took one, salted it liberally as instructed, and this instantly made everything 10 times more delicious! Totally worth it!
I should also mention I tried to use 3 large onions, but it looks like the recipe is only enough for 2 (Chef John's website: Food Wishes says you can use 2-3 large onions). Also, I used Canola Oil.
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I followed the instructions exactly the way I remembered it on the video. I had a very...