Yep was gonna say the same thing. Outback has a tool to chop them up with one mash then turns upside down in a bucket filled with room temp water. They will sit in that water for a couple hours.
As a former AKM for Outback Steakhouse, I used to make hundreds of these.... Leave the root end on and peal around it. Soak it in cold water for a little while so it opens up and rinses it out. Make your seasoned buttermilk or milk mix and make your highly seasoned flour mix. I think you all know what to do next....
This is brilliant. I was imaging all of the chefs having a nervous breakdown every time a blooming onion was ordered!! Imagine Sam having to make hundreds of these every day 😂 I'd watch it. The cold water soak seems to be the key step that was missed, I hope when someone new started you didn't tell them straight away and watched them lose their mind! 😂
@@andykey78 The cutting of the onions is the responsibility of the managers. Plus, once we get them initially capped and cleaned up, there is a special cutter (Flowering Onion Cutter) we put the onion in and just pull the lever down to make all the individual petal slices.
When I worked at outback, we left the root completely intact, cut the top off, peeled the onion, and used a larger apple divider/cutter/corer to almost the bottom. Then feathering the pedals inside to out by hand using our thumbs until it blossomed. Put it in a buttermilk bath face down and then flowered it face up while feathering the pedals again to get full flower coverage. Then put it on the spider face down, knock the excess flower out and place in the fryer for 330 each side. When it was done we would take a 1” diameter corer and remove the core of the onion.
This video is a great example of why I LOVE Sam The Cooking Guy. Most channels would cut out 25% of this and pretend it was an easy recipe. I love watching Sam struggle every once and a while. It reminds me he’s human and makes mistakes in cooking just like the rest of us. Keep up the great work, Sam and “his” boys! Ps - My friend just gave me the Nakiri knife as a late birthday gift! I’m very stoked!
I don't even know if you are going to receive or read this but I personally just wanted to let you know that what you do actually puts me in a mind state that takes me away from my reality this afternoon I lost a very close friend of mine but watching your videos really does something to relieve my mind from those situations I just want to take a second to personally thank you for giving me out of my own head. I've tried to personally enter contest of yours to win things but was never successful but I just want to take the moment to personally thank you for doing what you're doing because of the fact that it's getting me to cook a little bit more but also getting me to be creative in what I cook. thank you so much Sam
Sam, you need to make a shirt with the quote” Don’t talk to me now, I’m mad.” I’d totally buy a few as that exact quote has come out of my mouth during high tension cooking moments
Having worked at a particular restaurant, I'll tell you we soaked them overnight in ice water. We had huge food grade bins with them in the cooler for the next day. It makes the petals "bloom."
Yep anyone who has worked in a restaurant that does blooming onions knows this trick and you can get a great blooming onion slicer for around $35-$55 bucks
Chop stalk end off, cut in half and peel then store in fridge in a container for a couple of hours before chopping is my method for no tears. That and a sharp knife.
This video summed up: "I hate bloomin' onions - it's a pterodactyl - beth! - I'll have flour in my nails for days - BETH!!!! - Oh this came out pretty good."
Guys at the local fair put them in ice water after cutting. They also don't remove the center or cut off the bottom until it's done cooking. They use a round cookie cutter type thing to cut out the center.
I worked at a Family owned steakhouse and they had a "Blooming Onion" and we use to cut the onions the night before and soaked them in a bucket of water in the walk-in cooler and the onion opened up on its own. Some pedals still stuck together but it was much more manageable than a freshly cut onion. We also used a batter instead of buttermilk, and the flour mixture was flour, cayenne pepper the mix had a pinkish hue to it. Also we had one of those onion cutters and round cylindrical corer for removing the middle section. The sauce was basically the chicken tender sauce most places use. Also there isn't really a not messy way to make it.
If your going to attempt this again take it from someone that has made these suckers 10's of thousands of times. First you have to cut the onion (Restaurants have a pressing machine for this) and soak it in ice water face down for a few hours to open up the onion. Then the onion is taken directly from the ice water and put face side up in a container and coated with flour. Then it is flipped face side down, excess flour shaken off, and dunked in Egg wash (not buttermilk) to coat. Then it is flipped face side up into the container with flour again and all the petals are coated again. Then it is flipped over face side down and all the excess flour is shaken out again, and then it is thrown into a 350 degree fryer face side down for 2 minutes, then flipped face side up for 2 more minutes. And you have yourself a blooming onion. I have made 10's of thousands of these while working at Outback.
“Hi, my name’s Max and my dad can’t make a blooming onion.” 😂 Big fan. When I graduate nursing school next year, I’m celebrating by taking a 28 hour road trip to California to eat at every one of Sam’s restaurants. 💙💙💙
@1:55 they have been selling pre-peeled onions for decades. Back in 2002 when I was a prep cook, pre-peeled white onions came in every Tuesday. The red onions we had to peel. I never complained, though.
Same thing with the flawed Arby's video. They basically did zero research and made mistakes (like thinking Arby's sauce was on the Beef n Cheddar, when it's actually a different sauce Arby's calls "Red Ranch." Plus they mistakenly assume it was solid cheese melted onto the sandwich, when if you talk to anyone who has worked there they will tell you it's basically a nacho cheese/cheese whiz type sauce out of a pump. They also complained when they got the smallest size that it was smaller than the picture, but the picture is of the half pound version which they could have ordered if they looked at the menu a tiny bit more closely, lol.) And here, they didn't even get an actual Bloomin' Onion for comparison from Outback here, which you can get as take-out if you want.
@@DeathBringer769 Same with the Cincinnati Chili episode, you can order it online and if you've never tasted it you have no idea the taste or consistency. You don't HAVE to be 100% accurate but if you're going to do copycat recipes you should taste the original first.
I've worked at an outback for 14 years, and they honestly don't come in frozen. They literally do dozens or even over a hundred a day, cutting, soaking in ice water, breading and frying by hand
Can confirm. Found one with a hurt wing on a bridge once, we brought him home to a cage to feed (live mice!) before bringing him to an animal rescue center for birds. They got him back to health and released!
At my outback they had 6 fryers. The fries were cooked in fresh oil everyday, the old oil was rotated down the line. The last one in the line was the bloom fryer. Because after a night of frying onions with all that flour the oil is worthless.
I had success boiling the onion for a couple of minutes to open the petals and soften the onion, then put in the refrigerator for and hour and then coat it in a wet batter to cover the petals before frying. Worked beautifully!
I started having flashbacks of my high school algebra class. Max telling Sam “this is not some super complicated process” Sam just yelling “I can’t do it man”
Imagine having to prepare and serve 50 of these in the course of an evening at the steakhouse. There's got to be some trick to it, or some special utensil they use.
I don't normally cook very much, but after watching most of Sam's videos I usually tell myself "that doesn't look too hard, I should try that" This is not one of those videos.
I had one of these at the Calgary Stampede. They used the blooming flower onion cutter, it came out perfect like a flower in seconds, dunk it in the deep fryer and it was ready in 4 minutes I swear! Great stuff!
Just discovered a cutter for these blooming onions. They work fantastically. Next on the "to buy" list. Tip: use your apple corer to press through the middle but not quite, to the base of the onion. Adding the cornstarch is a good idea. Roasted garlic paste. Sounds good.
This is why I like the way Longhorn Steakhouse does theirs. Same flavor profile, but they don't give a shit about making the onion look like it's blooming. It's just a pile of onion petals called the Texas Tonion
I remember watching your show when I was younger! I just randomly thought of how I used to watch Sam the Cooking guy , at 2:30AM right now. Its so crazy! Glad I found this channel!
I bought one of those cutters 15 or so years ago. It works pretty good. The breading process was the worst part. Like someone else said, soaking in an ice bath for a good while opens it up. Thanks guys! Love to y’all from Memphis!
Excellent video! The onions are soaked in ice water over night in the fridge to help them bloom, and then cored after frying in beef tallow. The wash is just egg and water and seasoning comes mixed in with flour, gets its orange color from paprika and cayenne; the rest is a secret of course Yours looks just as good though, if not better with the Asian style.
A bloomin onion is very novel, but onion rings or like onion bites are just as good without all the specialized equipment or having to be like super careful with it. Outback also uses these massive onions along with the special cutters and what not.
I was taking a sip of wine when you said “because dumb Max wanted to”. I snorted and some Sauvignon Blanc shot out of my nose. Ouch. My sinuses are burning but I still liked the video.
I used to work at a booth at the Renaissance Faire that made and sold these. Adding breadcrumbs or cornflake crumbs to the flour helps to keep the petals from turning into a giant glue ball.
Hilarious watching the boys calling Sam out on his ish... "Did you do ANY research?" "Yeah, I researched it." 5 minutes later "I have no idea how they do this"... 😂
Entertaining as usual. Just wish you did not include poisonous ingredients: Seed oils 1 Mystery oil you boiled it in 2 What oils are in your sauce ingredients 3 What oils are in your Hoisin sauce 4 Corn starch? replace it with an egg wash Lots of inflammatory ingredients that are cheap but deadly and can be replaced I am sure it tastes great, but the fact that these are the ingredients you and every other commercial chef is forced to use is why I no longer go out to eat in restaurants Love your comic delivery. It was like watching the picnic in the "Birds" movie
Put the onion into a bowl after you separate it. Then pour the brine on top slowly so you can get everything in the crevices. Then move it to another bowl and sift the flour on top of it. You have a lot more control that way.
@@ubcroel4022 I have no 'effin idea what you're trying to say. I've come back to your comment multiple times in the last 4 hours.. and I'm baffled lol.
I used to make these when I worked @ Outback. Welcome to my pain. Imagine having to do this under a time limit! We did have a cutting machine, but it didn't make that much easier. Well done!
I see you are the Bacon Man. You have not eaten good bacon until you cook it on a Blackstone. Stop bitching about having flour on your hands. All bakers have flour on their hands and under their fingernails.
They have a machine specifically designed to cut them, you don’t have to be delicate at the restaurants, dip then coat, drop in oil , take out and viola!
Also isn't it more of a batter for frying, not just like flour dredge? Gotta go with Max on this one, seems like the research could've been helpful here haha
As an ex employee of an outback, they have special cutters for the onion that separates the onion petals, they then shortly dip in a water brine. They then coat in a flower seasoning mixture and then fry. At home it's going to take forever to separate the petals and get the shape correct.
There's a comment about 15 or 20 comments above this one that says after they cut them they rest em in cold water over night and that gets them to bloom.
Hey Sam, small restaurant hack. When pouring milk etc. from a carton with the spigot put the spout on top then pour. In other words the opposite way you think you should pour. It pours smoother so it won't splash.
Gardenerless Thursdays...hmm today is Friday the 14th, so yesterday was Thursday the 13th, but this video is stamped May 12th, which is a Wednesday and the day it came out. Skrotorr is confused. Onion looks pretty awesome. Good job guys.
If you soak the onions in warmish tap water after you cut, it will relax and separate by itself! Love your content btw!
👀
I’ve tried to make these before and ran into this same situation... I think warm water would be a huge help
Now that I’ve seen this, I might try this
@@gotdangedcommiesitellyahwa6298 Yeah but come on, it's fucking funny to watch. Just have fun watching Sam, then read up on how to do i properly
Yep was gonna say the same thing. Outback has a tool to chop them up with one mash then turns upside down in a bucket filled with room temp water. They will sit in that water for a couple hours.
As a former AKM for Outback Steakhouse, I used to make hundreds of these.... Leave the root end on and peal around it. Soak it in cold water for a little while so it opens up and rinses it out. Make your seasoned buttermilk or milk mix and make your highly seasoned flour mix. I think you all know what to do next....
This is brilliant. I was imaging all of the chefs having a nervous breakdown every time a blooming onion was ordered!! Imagine Sam having to make hundreds of these every day 😂 I'd watch it. The cold water soak seems to be the key step that was missed, I hope when someone new started you didn't tell them straight away and watched them lose their mind! 😂
@@andykey78 It's all prepped ahead of time. Used to knock 100 of these things out a night at 19 years old no problem lol.
@@andykey78 The cutting of the onions is the responsibility of the managers. Plus, once we get them initially capped and cleaned up, there is a special cutter (Flowering Onion Cutter) we put the onion in and just pull the lever down to make all the individual petal slices.
@@dmmness The part I'm seeing the most problem with is the battering step. What's the secret there?
@@DeathBYDesign666 The wash or the flour step?
Max: “Yo we heard an eagle or a hawk or something.”
Sam: “Nah don’t believe you.”
*caw*
Sam: “Holy s*** it’s a pterodactyl!”
I worked at Outback Steakhouse when I was in my 20's and can confirm they have a special cutter that literally does all that in one punch down.
How do you make kookaburra wings?
I’ve seen it. It really works.
Its called a gloria in case y'all were wondering.
I have a theory.
The gardeners and Astro are figments of Sam's imagination and Max adds them in afterwards to make him feel better.
😂
I love this theory
👍🏼
@@gotdangedcommiesitellyahwa6298 🤮
U got nothing good to say don’t say it
Put a smile on your face
Make cooking as good as it tastes!
When I worked at outback, we left the root completely intact, cut the top off, peeled the onion, and used a larger apple divider/cutter/corer to almost the bottom. Then feathering the pedals inside to out by hand using our thumbs until it blossomed. Put it in a buttermilk bath face down and then flowered it face up while feathering the pedals again to get full flower coverage. Then put it on the spider face down, knock the excess flower out and place in the fryer for 330 each side. When it was done we would take a 1” diameter corer and remove the core of the onion.
My fav episodes are when things like this bloomin onion goes sideways. Sam is so funny when he's frustrated. It actually turned out pretty good.
haha I love Max's digs
>Why is cowboy kent rollings use an egg
>Lack of egg is not my problem here bud
>Sounds like you dont know what your problem is
I agree he sounds like a lil girl when he gets frustrated he needs more patience 😂😂 but none the less hes a fuking boss boss at cooking i like em
some people are just really endearing when annoyed/frustraited/pissed of ^^
This video is a great example of why I LOVE Sam The Cooking Guy. Most channels would cut out 25% of this and pretend it was an easy recipe. I love watching Sam struggle every once and a while. It reminds me he’s human and makes mistakes in cooking just like the rest of us. Keep up the great work, Sam and “his” boys!
Ps - My friend just gave me the Nakiri knife as a late birthday gift! I’m very stoked!
I don't even know if you are going to receive or read this but I personally just wanted to let you know that what you do actually puts me in a mind state that takes me away from my reality this afternoon I lost a very close friend of mine but watching your videos really does something to relieve my mind from those situations I just want to take a second to personally thank you for giving me out of my own head. I've tried to personally enter contest of yours to win things but was never successful but I just want to take the moment to personally thank you for doing what you're doing because of the fact that it's getting me to cook a little bit more but also getting me to be creative in what I cook. thank you so much Sam
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@@craigpercoco7854 E,,,,,,A,,,,,,T,,,,,,S,,,,,,H,,,,,,I,,,,,,T,,,,,,!
Sam, you need to make a shirt with the quote” Don’t talk to me now, I’m mad.” I’d totally buy a few as that exact quote has come out of my mouth during high tension cooking moments
Having worked at a particular restaurant, I'll tell you we soaked them overnight in ice water. We had huge food grade bins with them in the cooler for the next day. It makes the petals "bloom."
Yep anyone who has worked in a restaurant that does blooming onions knows this trick and you can get a great blooming onion slicer for around $35-$55 bucks
Good to know.
✌🏽🤘🏼
That's what my first thought was
That is exactly how the Outback did it when I worked there.
Ah ha! I knew it! Somebody tell Sam!
I had knee surgery so I’m laying here watching him make my favorite appetizer. I’ll be making this real soon.
A lot of people cry when they cut onions.
The trick is not to form an emotional bond.
Nah, you gotta form an emotional bond, and light some candles! 😁
this sounds like something from another channel 🤔
Chop stalk end off, cut in half and peel then store in fridge in a container for a couple of hours before chopping is my method for no tears. That and a sharp knife.
@@DerekBolli You must be fun at parties!
@@lunaurtic Welcome to Mythical Kitchen where Food becomes Dreams!
Max, your editing of this one was completely off the hook. Funny AF! Seriously some of your finest work!
A little tip: when you’re frying the onion upside down push the middle down and it will help to open the peddles more.
This video summed up: "I hate bloomin' onions - it's a pterodactyl - beth! - I'll have flour in my nails for days - BETH!!!! - Oh this came out pretty good."
Baaahahaha
You left out I CANT DO IT
Thanks
Your a funny guy hahaha
Guys at the local fair put them in ice water after cutting. They also don't remove the center or cut off the bottom until it's done cooking. They use a round cookie cutter type thing to cut out the center.
I worked at a Family owned steakhouse and they had a "Blooming Onion" and we use to cut the onions the night before and soaked them in a bucket of water in the walk-in cooler and the onion opened up on its own. Some pedals still stuck together but it was much more manageable than a freshly cut onion. We also used a batter instead of buttermilk, and the flour mixture was flour, cayenne pepper the mix had a pinkish hue to it. Also we had one of those onion cutters and round cylindrical corer for removing the middle section. The sauce was basically the chicken tender sauce most places use. Also there isn't really a not messy way to make it.
I love to cook but think I’ll opt to make onion petals versus the blooming nightmare onion. Thanks Sam, it looks delicious!
Who else watches cowboy Kent as well? He's like the cowboy Bob Ross of food 🤣
Watch both
@@dr.who2 I see you are a Matt of culture as well
Yes! ..He did shrimp 'n grits today! 🍤😂
Heck yes, love him! 1st saw him on the Food Network like 10+ yrs ago or so..
No
If your going to attempt this again take it from someone that has made these suckers 10's of thousands of times.
First you have to cut the onion (Restaurants have a pressing machine for this) and soak it in ice water face down for a few hours to open up the onion. Then the onion is taken directly from the ice water and put face side up in a container and coated with flour. Then it is flipped face side down, excess flour shaken off, and dunked in Egg wash (not buttermilk) to coat. Then it is flipped face side up into the container with flour again and all the petals are coated again. Then it is flipped over face side down and all the excess flour is shaken out again, and then it is thrown into a 350 degree fryer face side down for 2 minutes, then flipped face side up for 2 more minutes.
And you have yourself a blooming onion. I have made 10's of thousands of these while working at Outback.
“Hi, my name’s Max and my dad can’t make a blooming onion.” 😂
Big fan. When I graduate nursing school next year, I’m celebrating by taking a 28 hour road trip to California to eat at every one of Sam’s restaurants. 💙💙💙
Omg please make a vlog of your travels!! That sounds amazing🥺
@1:55 they have been selling pre-peeled onions for decades. Back in 2002 when I was a prep cook, pre-peeled white onions came in every Tuesday. The red onions we had to peel. I never complained, though.
“I did my research” two minutes later: “I’ve never had one, has anyone had one? No? Okay” lol 😂
This...
Same thing with the flawed Arby's video. They basically did zero research and made mistakes (like thinking Arby's sauce was on the Beef n Cheddar, when it's actually a different sauce Arby's calls "Red Ranch." Plus they mistakenly assume it was solid cheese melted onto the sandwich, when if you talk to anyone who has worked there they will tell you it's basically a nacho cheese/cheese whiz type sauce out of a pump. They also complained when they got the smallest size that it was smaller than the picture, but the picture is of the half pound version which they could have ordered if they looked at the menu a tiny bit more closely, lol.) And here, they didn't even get an actual Bloomin' Onion for comparison from Outback here, which you can get as take-out if you want.
@@DeathBringer769 Same with the Cincinnati Chili episode, you can order it online and if you've never tasted it you have no idea the taste or consistency. You don't HAVE to be 100% accurate but if you're going to do copycat recipes you should taste the original first.
Somewhere in America there is a 16 year old pimple face kid whom works at Outback Steakhouse laughing his butt off at Sam🤣🤣🤣🤣🤣
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They probably come frozen & already breaded. You don’t really think that an Outback Chef could do all that for hundreds of customers a day?? 😆
I've worked at an outback for 14 years, and they honestly don't come in frozen. They literally do dozens or even over a hundred a day, cutting, soaking in ice water, breading and frying by hand
@@nicolekelly7580906 They do lmao
Get in car..drive to outback, eat blooming onion, go home 😂😂😂
Fun fact, the stereotypical 'merica bald eagle sound is actually made by Red Tailed Hawks which is what you heard!
Can confirm. Found one with a hurt wing on a bridge once, we brought him home to a cage to feed (live mice!) before bringing him to an animal rescue center for birds. They got him back to health and released!
You'd think with all the cameras they have around there, someone would have gotten at least have a shot of it.
I guess not.
@@dafirnz they have there's a bunch right here on yt
Omggg my mom hit one once was so sad it just swooped in 😢
Bald eagles all over PNW here. Can confirm they do make that cool sound
At my outback they had 6 fryers. The fries were cooked in fresh oil everyday, the old oil was rotated down the line. The last one in the line was the bloom fryer. Because after a night of frying onions with all that flour the oil is worthless.
I just want a “Right Boys?” shirt at this point
Yeeessssssss!!!!💜💜💜
With a "R I G H T !" underneath in a chat bubble or on the back!
The beautiful part is, that it is simple and it's still difficult sometimes for even you. Brings everything back down to earth.
Gloria Pitzer the self proclaimed recipe detective said of the blooming onion, "Just go buy it, it's way easier then trying to make it yourself."
I will forever order the Bloomin' Onion and appreciate it SSOOOOO musch from now on.
Impressed that you made the petals with just a pairing knife instead of that bloomin onion patent device.
It’d be cool to have outtakes or snippets of everyone taste testing at the very end of the videos!
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I swear I laughed through this whole thing. What else can we get Sam to make that will drive him crazy??? lol
A german dish called „Sauerbraten“ it Takes like 5 days
I had success boiling the onion for a couple of minutes to open the petals and soften the onion, then put in the refrigerator for and hour and then coat it in a wet batter to cover the petals before frying. Worked beautifully!
22 min for a blooming onion? Welp... I’m committed!
Yes, but oh so worth it
@@LazerC4 agreed mate!
I started having flashbacks of my high school algebra class. Max telling Sam “this is not some super complicated process” Sam just yelling “I can’t do it man”
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Max referencing Cowboy Kent had me rolling! Just watched that vid last week! LMAO
Imagine having to prepare and serve 50 of these in the course of an evening at the steakhouse. There's got to be some trick to it, or some special utensil they use.
Blooming onion cutter
I don't normally cook very much, but after watching most of Sam's videos I usually tell myself "that doesn't look too hard, I should try that"
This is not one of those videos.
I had one of these at the Calgary Stampede. They used the blooming flower onion cutter, it came out perfect like a flower in seconds, dunk it in the deep fryer and it was ready in 4 minutes I swear! Great stuff!
Greatest vid ever...had so much fun watching this one. With Sam's struggles and everything going on around you guys...great stuff.🙌👏
Just discovered a cutter for these blooming onions. They work fantastically. Next on the "to buy" list. Tip: use your apple corer to press through the middle but not quite, to the base of the onion. Adding the cornstarch is a good idea. Roasted garlic paste. Sounds good.
This is why I like the way Longhorn Steakhouse does theirs. Same flavor profile, but they don't give a shit about making the onion look like it's blooming. It's just a pile of onion petals called the Texas Tonion
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I’m begging for a southern style biscuits and sausage gravy!! My wife and I love watching. Keep up the good work guys!
A well known fact is that food can sense fear, but in this case I believe the onion submitted to avoid future onion related hate crimes.
I remember watching your show when I was younger! I just randomly thought of how I used to watch Sam the Cooking guy , at 2:30AM right now. Its so crazy! Glad I found this channel!
Ive had that experience with so many different youtubers before.
I learned a valuable lesson from this video: never make Bloomin’ Onions at home, and never without adult supervision.
I bought one of those cutters 15 or so years ago. It works pretty good. The breading process was the worst part. Like someone else said, soaking in an ice bath for a good while opens it up. Thanks guys! Love to y’all from Memphis!
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“I need a lot of coverage” me talking to the sells rep at Victoria secret 😂😂😂
Can’t wait for these reply’s 🤣🤣🤣
Let me smell them
@@Bigsteve0299 GO SEE A MEDICAL PROFESSIONAL YOU'RE DOWN BADDDDDD
Excellent video! The onions are soaked in ice water over night in the fridge to help them bloom, and then cored after frying in beef tallow.
The wash is just egg and water and seasoning comes mixed in with flour, gets its orange color from paprika and cayenne; the rest is a secret of course
Yours looks just as good though, if not better with the Asian style.
A bloomin onion is very novel, but onion rings or like onion bites are just as good without all the specialized equipment or having to be like super careful with it. Outback also uses these massive onions along with the special cutters and what not.
Pretty sure onion rings are a helluva lot less work and way faster
The food joints that make the onions also buy onions from their purveyors which were grown especially for the trade (vs std. large onions).
Sam trying to make a blooming onion was the funniest thing I've seen! 😂
"Blooming onion kicked his ass" I loled at that part
You are only my 2nd subscription in 10 years, not nice of me, but your show has been amazingly educational. So thank y’all!!
I was taking a sip of wine when you said “because dumb Max wanted to”. I snorted and some Sauvignon Blanc shot out of my nose. Ouch. My sinuses are burning but I still liked the video.
Having made these a thousand times & used to work at outback... YOU [ TOTALLY ] BLEW IT !!!!!!!!!!!!!!!
“Why is Cowboy Kent Rollins using an egg?” 😂😂😂
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@@craigpercoco7854 Begone bot.
I cracked up when i heard that part.
this is probably the funniest of all your videos...loved it!
He persisted and achieved bloomin greatness!
I used to work at a booth at the Renaissance Faire that made and sold these.
Adding breadcrumbs or cornflake crumbs to the flour helps to keep the petals from turning into a giant glue ball.
Add a garlic mayo on it, and you will be in paradise 😍
Also add sugar to the mayo to replicate the japanese mayo Sam uses. It's basically miracle whip so people could use that as a substitute.
After buttermilk soak, set on counter. With a fork, gently pry onion open. With a sifter, sift over open onion. Use fork and sifter as needed.
Hilarious watching the boys calling Sam out on his ish... "Did you do ANY research?" "Yeah, I researched it." 5 minutes later "I have no idea how they do this"... 😂
Entertaining as usual. Just wish you did not include poisonous ingredients: Seed oils
1 Mystery oil you boiled it in
2 What oils are in your sauce ingredients
3 What oils are in your Hoisin sauce
4 Corn starch? replace it with an egg wash
Lots of inflammatory ingredients that are cheap but deadly and can be replaced
I am sure it tastes great, but the fact that these are the ingredients you and every other commercial chef is forced to use is why I no longer go out to eat in restaurants
Love your comic delivery. It was like watching the picnic in the "Birds" movie
Sam's new Onion Restaurant. Huge line outside. Served 10 actual onions to customers.
Sam, when you dropped the onion, you forced the onion to close up. you should have sprinkled the flour mix on top.
Brilliant episode. Just had me laughing all the way through
Put the onion into a bowl after you separate it. Then pour the brine on top slowly so you can get everything in the crevices. Then move it to another bowl and sift the flour on top of it. You have a lot more control that way.
Next Episode: Mussels topped with Thai Chili Mayo Mix and Shredded Cheese, baked in an oven for 20-25 minutes at 350. Try it. It's effin' good!
Sounds like a spread
@@ubcroel4022 I have no 'effin idea what you're trying to say. I've come back to your comment multiple times in the last 4 hours.. and I'm baffled lol.
@@firsttenor76 A spread is like an appetizer, a finger food a lot of folks can share. ubcroel was saying that it does not sound like a meal recipe.
I used to make these when I worked @ Outback. Welcome to my pain. Imagine having to do this under a time limit! We did have a cutting machine, but it didn't make that much easier. Well done!
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In my opinion, Sam is more delicate than Max gives him credit for.
Your expressions crack me UP! Thanks for great food and bringing many smiles!
My anxiety went straight up watching this episode lol
This has got to be one of my favorite STCG videos ever! I was laughing to tears by the end! LMAO!!
Am i really going to watch a 22 min video about an onion? Yes i am. 🧅
Update: i watched the video. Thats one fine looking onion 🤤
It's not about the onion. The onion is the conduit for the drama of fanily therapy in action.
It's also half about ear buds.
I wish they did the longer videos more, I like hearing them joke and laugh😅
@@jamesmoore5322 That's where the journey was. I love a good "get to the point" recipe walkthrough, but this was raw. This was real. This was awesome.
Great cooking 🍳!
I see you are the Bacon Man. You have not eaten good bacon until you cook it on a Blackstone. Stop bitching about having flour on your hands. All bakers have flour on their hands and under their fingernails.
This was most entertaining. The final product looked great
Sam, a couple of stiff drinks beforehand would have gone a long way in improving your confidence. LOL!
Thanks Max! I love the blooming onion.
They have a machine specifically designed to cut them, you don’t have to be delicate at the restaurants, dip then coat, drop in oil , take out and viola!
Also isn't it more of a batter for frying, not just like flour dredge? Gotta go with Max on this one, seems like the research could've been helpful here haha
This is why they have that instrument that either cuts it for you or helps makes the knife cuts way easier
I’d like to know where you’ve heard a pterodactyl before to say, “doesn’t that sound like a pterodactyl”😂
Your the best man! “Get the kids to do it“ comment is so true.
That was a piece of art!!
As an ex employee of an outback, they have special cutters for the onion that separates the onion petals, they then shortly dip in a water brine. They then coat in a flower seasoning mixture and then fry. At home it's going to take forever to separate the petals and get the shape correct.
Yup, I have prepped and cooking 1000s of em when I worked the Fry II station way back 20 years ago.
This is the most entertaining cooking/frying video ever. 👏👏 I'd still watch it if it was 1h long.
I was hoping someone would grab the camera and show us the eagle you guys seen 🥲🤣
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14:03 “Don’t talk to me now. I’m mad 😠.” Sam, even when you’re mad, you, Maxy, and Chance-Nation make me laugh 😆. All my best from Houston. 👨🏻🏫➡️👨🏻🍳
Max: you were a dick about that.
Sam: good job.
separating the petals while soaking in the buttermilk bath would keep them separated with the coating liquid lot easier
After watching this, I just want to know how Outback does it.
There's a comment about 15 or 20 comments above this one that says after they cut them they rest em in cold water over night and that gets them to bloom.
Must admit is looks good, but I'll stick to onion rings.
@@alspilowey as far as making myself goes?
Totally sticking with onion rings lol
You should make dirty rice !!!!!! I’d really like to see what type of spin you will put on it
This is why I'm fat. Thank you Max!
Fat is flavor, so you gaht that drip
Hey Sam, small restaurant hack. When pouring milk etc. from a carton with the spigot put the spout on top then pour. In other words the opposite way you think you should pour. It pours smoother so it won't splash.
“Blooming Onion from Outback but not really”
Probably should of went to Outback first because it’s not Asian food.. it’s a Steak House.
What?
@@Dead-st7ry he made a Blooming Onion, but it’s not like the one from Outback because they don’t use Asian seasoning.
Gardenerless Thursdays...hmm today is Friday the 14th, so yesterday was Thursday the 13th, but this video is stamped May 12th, which is a Wednesday and the day it came out. Skrotorr is confused. Onion looks pretty awesome. Good job guys.
Excellent editing on this one, Max. Had me cracking up when you sped up Sam's Complaining.
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Ive been wondering how to do this for years and bam!!!!!! love you guys
The bloomin onion cutter is amazing
Hi Sam! I worked for a restaurant supply company. Nemco sells the blooming onion cutter (among other helpful cutting implements)!!