Mitch@... wrote:

> I'm having guests tonight, and I was going to make onion rings in the
> deep fryer.
>
> Are there any tricks to keeping them warm and crispy until all the
> batches are done?


Try not to pile them too high, which traps the steam. You want
the steam to dissipate into the air, not build up on the food.
I spread them out on a half sheet, piled not too high, then
leave them in a warm oven. If there are several sheets worth
I jam the oven door open with a wooden spoon to keep a
good airflow.

Another trick is to cook them 75% of the way through ahead,
as much as a day before, bag them and fridge them. The day
of you only need to cook them a very short time to finish
them. This means they don't have to sit around nearly as
long post cook, plus it has the benefit of reducing your
workload on game day.

Good luck.

--
Reg