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TROUBLESHOOTING ONION RINGS

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1. To prevent raw, crunchy onions, soak rings in combination of beer, vinegar, and salt, which softens and flavors raw onion.

2. If batter is too thick, rings will be doughy; too thin and it will run off. Add beer gradually until batter falls from whisk to form ribbon trail.

3. To prevent fused rings, fry battered onion rings in small batches and transfer them one at a time to hot oil so they don’t stick together.