THE BLOOMING ONION FROM OUTBACK STEAKHOUSE...BUT HOMEMADE & WAY BETTER! | SAM THE COOKING GUY

i'm not happy about it but we're making the blooming onion because dumb max wanted to [Music] and you know when i say dumb i mean that in the nicest way possible he's not dumb at all in fact he's very bright and i hate arguing with him because he often wins even though i'm stubborn i'm stubborn right oh yes very stubborn but look in full disclosure we tried this once before and i failed at it and it's been two years and i don't think it's that complicated but it's just maybe my head wasn't in the right space like today not really in the right space but i'm gonna persevere i'm get i'm gonna go for it right boys yeah right we're going for it so here's the plan we cut the onion we get it marinating we do the flour deal and then we fry it literally we should be out of here in about a half an hour unless we fail unless we fail and if we fail we'll keep this footage and just put it into the third attempt which i hope there's not a third attempt all right let's prep the onion and get happening obviously we're going to begin with an onion so root end and this is this business that sticks out the top uh we have to make it flat on both sides so using a knife will take about this much off here look that looks like a bad start doesn't it i think that's a bad onion great swap it out fortunately i have four onions to choose from let's try this one better better better better uh we also need here but this is the root end you don't want to disturb this too much because if you do the thing's gonna fall apart and that's critical but we do want it sort of flat so just like this should be enough and now we peel of course then i can't seem to peel they have made seedless watermelons why can't we have paperless onions yeah i don't know if you could hear that over the gardener and gardenerless thursdays max is asking why can't they make paperless onions and i'm sure they ca i don't know if they can i mean you're going to be peeling something off okay so that looks all right all right we're sitting relatively flat yeah i'm okay with that okay now here's the important part using a little sandler cooking guy four inch paring knife we're gonna make these cuts all the way around but we don't really want to go any higher than here because we'll really disrupt what's inside so knife goes in and we're down so let's do it about the quarter point all the way around quarter way and once we've got these guys done we'll come in right so now what i want to do between these cuts i'm going to make more and this is pretty wide here i wasn't exactly perfect so i'm going to cut one in the middle down and then another one in between like this now this one i think i can only get two in [Music] so we'll do two this one two and this one two oh maybe one two three all right so if we're living right we should be able to turn this over and now we're going to start to spread this open and have a look at it try and make it bloom before we do anything else all right so now we need to open this kit up carefully gently gently be very careful i feel like this is where i got in trouble last time next i don't really remember but if you don't do this part successfully when you brine it and then flower it the flower and all the liquid is not going to get into the right spots and it's not going to be crispy all over so we're really taking our time here because i don't want to do this dumb thing again i want it to be right this time so this is all we're doing just slowly slowly we're going to take this middle part out eventually eventually but for now but for now we're just going with it so it's looking like looking like a blooming flower thing right it does or an onion sometimes you won't cut all the way through and then you just have to finish those feeling good so far wow yeah you said i lost one shoot i feel bad i lost one i don't want to do that you just gently see like these guys are stuck together so find your your cut mark and just open them up and these guys too 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up nicely and you've exposed that center core enough we're going to take the core out i'm just opening these guys up a little bit more exposing more of the center core captain we're getting close to the center core con wow yeah i don't remember doing this you don't remember taking an hour you were like so haphazard i feel like who who would have thought that this thing could have taken as much time as it is it's looking lovely though it's going to be i don't know if i take this guy i don't know if i take this guy out now or after if only somebody had researched it ahead of time i've done my research just not that part stop it so now how do i do that oh oh that's i don't know if that's bad we're like defusing a bomb all right here's what i'm gonna do i'm gonna try and get this center core out now it's exactly what it is if i cut the blue wire don't cut the wrong wire i'm aft i can't imagine it takes this much time you know what they sell they sell a blooming onion cutter there we go i think i'm good feel good i do looks great surprisingly do you feel good how do you think i feel okay all right it's buttermilk time and like this and like this all right so here's the thing i've never had a blooming onion at uh what's it called outback but i'm guessing that the flavor profile is like that of onion rings have you had anybody if you had beth has beth yes is it like onion rings lighter vest is lighter but like onion rings since i have no idea i'm gonna go with my own flavor profile and that will be in an asian direction so i'm only adding one thing to this buttermilk and that is some of my oh so favorite uh thick soy so maybe you know maybe a couple tablespoons like that cool and we mix and if we know anything about soy it's gonna add that little extra je ne sais in an umami-like way and now we're going to take our buddy here absolutely as carefully as possible i'm going to put them face down first in this there you go bud uh oh i'm losing a couple of these no nothing i can do right do this and gently turn the kid over and help open them up max is probably horrified i'm doing this with just bare hands i could have used gloves but i'm okay with this but it's really important that you get every part of this moistened with the buttermilk soy or the flour dredging part is not going to want to stick okay this we're going to leave 10 15 minutes but in the meantime we'll make our flower dredge part our dredge looks like this it looks like all-purpose flour and i'm sort of using a decent amount because i need a lot of coverage but i need space i gotta like do this cornstarch we like the combination of cornstarch and all-purpose flour makes stuff super crispy we're gonna give ourselves a tablespoon or so did you hear that it was a pterodactyl i told you chanting i heard that the other day what and we were like it's right there eagle in the house what do you mean oh my god there it is i just it's like a hawk holy sh can you isolate that sound yes did that not sound like a pterodactyl and clearly we got distracted by the bird but now we're back okay so a little seasoning and i'm using this um salt pepper combination that actually has a little msg in it and i can't use too much of it because it's it's super salt and peppery but we'll give it a really good flavor and now this we will mix we'll come back to this but in the meantime we'll make a little dipping sauce all right here's our sauce we're going to start with uh some sour cream a little shot of japanese mayo hoisin which is sort of a we've done this before it's ish japanese sorry chinese-ish barbecue sauce kinda a little bit more we're gonna taste this a little sriracha because i want this to be good and i'm gonna throw in some of chance's favorite roasted garlic paste love it and we mix if it's too thick we'll thin it with some milk wow i think this is gonna be good i think it's a little too thick for my liking got a little shot of milk beautiful look you know just because a blooming onion has a certain profile where you've eaten it doesn't have to be like that here let's try that a little more sriracha and wait for it a little five spice powder i mean if we're going asian that's you know what the hell let's make this something to remember max is looking over his shoulder for that pterodactyl which we think was a hawk something like that yeah unlikely it would be a huh hide louis louis glorious and if you're looking at this going ah weird ingredients not sure i like it then forget this part do what you like use some a creamy ranch that you've got in your fridge it's technique is really what today's about isn't it we hope we hope it's technique that works too okay um we're gonna go away you won't notice when we come back it will be time to dip the the onion into the flour and then we fry all right flour and this the onion this has to go in here so very gently why does this freak me out so much i mean i can cook like a whole prime rib on the grill and have it come out perfect in a stupid onion i know why why because you're not the most delicate person and this requires a soft touch all right all the gardeners are back we'll wait five minutes okay you're scared anything to not have to do this yeah so gent look at that one's gonna we're gonna lose that guy i'm just still trying to gently open them up i really want to make sure that everybody's got some of this buttermilk on it on them like all in here right i think sorry i'm just i'm being so anal because it didn't work last time i don't even know how far we got but i really want those to work all right so this now and this i'll let most of it drip off i'm still being gentle and now we go into the flower i'll go face down like that oh sh and i lost the leaf why'd you drop it damn you you just rested i thought i was being careful don't talk to me now i'm mad now clearly that's not gonna work so here's the problem the problem is okay i think the oil will separate those it's not going to not if they're stuck now look at if there's none of this flower in there oh you know what now i know why i didn't do this complete this because it's a freaking pain in the ass and i'm feeling like it's not nearly as wet as they're supposed to be these pieces we're losing it people it's not happening man this dumb thing's going in the freaking oil but i'm telling you right now it is not i i might not even do this again a third time if this doesn't work i'm so pissed right now look at nope it's doing nothing some like super complicated well i can't do it i thought it's like he didn't do a second of research i did that's not true the same exact thing that we went through the last time it's not true look at see look at this look at this look at this look at this i'm gonna end up wearing this thing look at i have to separate every stupid one of these is it a two-person job do you need help no no i'm just working on all these back leaves now hi my name is max and my dad can't make a blooming onion you've asked me to make all kinds of things and i've always been able to right yeah except now i just don't get it i don't know it looks like it's it's it looks like it's wet like it's working i don't know you're acting like it's here's what i need i need it beth can you bring me a baking sheet please stat i just feel like i don't have enough i don't have enough room to work with that's the problem just figured it out not enough room no look here's here's the problem like these pieces i got to get in every nook and cranny if you've ever powdered a baby's butt when they're little you know you got to get this stuff everywhere and that's basically what i'm having to do now i've at least i've got a little room to work with here why is cowboy kent rollins using egg oh shut up egg eggs not help lack of egg is not my problem here bud sounds like you don't know what your problem is i do know what my problem is it's looking good actually i don't see right here look at this here we go now i'm on to the inner layers everybody can make a blooming onion except for us by the way don't try this at home because it'll make you freaking crazy blooming onion the hardest recipe i've ever made this could end my whole cooking guide career what happened to sam i don't see him on youtube anymore well the blooming onion kicked his ass lost his mojo after the onion couldn't do anything he couldn't even hard boil an egg after this see i know what you need you need a lot of room is what you need and i ain't got a lot of room here guys should be like a five-minute video that has now become 12 hours i put it so far out of my head i didn't want to revisit this again and now i think we might have done this on some level that we can try okay i'm done here my work is here is done what i'm prepared to do next is put this in the oil and if you're okay with that then let's go over there and make this happen all right so we're going in face down gently and we're lower we're gonna give it to two minutes looks like a white pumpkin from the top this thing took me like an hour to dredge and ten minutes to wash my hands and get all that stuff off i'm gonna flower in my nails for the next three days so i'm guessing a couple minutes face down and then we turn the guy over everybody keep their fingers crossed that this works if it doesn't you may never see it again all right we hit two minutes let's just have a look on the side and see how it's looking how's it look awesome awesome blossom should we get like one more minute yeah one more minute i don't know how i'm supposed to do this how am i supposed to flip this all right let's try and get this guy turned you need another utensil to put on i do i i don't know what i've done here i i'm gonna spoon wait no i think i can do this beth can i have a small square plate please really fast that's not square by the way now we do this oh my god can we do this oh i'm so scared and back we go hey now and it looks pretty finally max i think we did it you know how many people are sitting at home right now going this guy complained for an hour and a half about making the world's simplest thing yes he did okay actually this is like picture perfect look at how it's coming out hello gorgeous back you go don't want to play too many games something will go wrong for sure so i think we're looking for probably a five six minute overall cooking time and of course if you don't have a deep fryer you can do this in a big pot on your stove the oil somewhere around 350 360. i got that yummy yeah gentlemen i think our bloomin onion is not just ready but it might be gorgeous too two years in the making thousands of onions sacrificed but finally the boys got what they wanted all right i say it's time let's put this thing someplace that we can eat it and gentle gentle gentle there we go oh and think our sauce and while it's still hot just a little salt and pepper because it'll stick a lot better while this guy's warm there we go perfect look at my little friend i'm proud i think i did an okay job i don't know how they do it in a restaurant to make a whole bunch of them but this worked for me with all the screaming and complaining didn't just get one you got to try it by itself first without sauce right you know what tastes like onion rings the most difficult onion rings i've ever made but wait but now you do this grab a couple pieces and come down here to our little asian dipping sauce oops i lost it come on there we go that there's a bite right there garlic five spice oh what do you see him help back get your asian on so damn good it was a challenge but it's not happening man i thought i was being careful don't talk to me now i'm mad i'm gonna end up wearing this thing i can't do it shouldn't be wasn't that complicated but now that i've done it once i don't think i ever have to do it again but i want you to try it the struggle was real for me probably won't be for you but the fact remains here's our goal make you cook something different don't eat the same thing all the time all right this could be a good job for kids who got those little hands getting all the flour in there put them to work i'm not saying make them slaves but for god's sakes if you've got kids you're paying for all their junk they got to do something around the house right right boys right thanks everybody see ya it's gorgeous i'm like i'm like a proud father [Music] you

Channel: SAM THE COOKING GUY

Views: 418,792

Rating: 4.8911071 out of 5

Keywords: sam the cooking guy, cooking, sam cooking, sam the cooking guy blooming onion, blooming onion, cooking blooming onion, cooking onion, sam the cooking guy onion, sam the cooking guy easy, sam the cooking guy easy cooking, easy cooking, easy onion, easy blooming onion, sam the cooking guy easy blooming onion, outback steakhouse, outback steakhouse blooming onion, sam the cooking guy outback steakhouse, sam the cooking guy steakhouse, sam the cooking guy outback blooming onion

Id: pPDOJszaqgg

Length: 22min 15sec (1335 seconds)

Published: Wed May 12 2021

Reddit Comments

[u/erikreynolds]

All you do is soak the onion in ice water for a while after cutting it and it blooms / the pedals separate......... I feel like he hilariously made this 100000x more difficult than it needed to be!

[u/iobuddha]

If you have the Blooming Onion kit, the process is very simple. Been using this for years. https://www.amazon.com/Onion-Blossom-Blooming-Breader-Batter/dp/B0028RXZ1Y/

[u/yamki]

Doesn't look very good (apart from the sauce) and looks to be a pain in the ass to make, this is one recipe I'm going to pass on. I'll find something else to make the sauce for... any ideas?

[u/billihawk]

The production and editing in this video is Max’s masterpiece so far. Well done sir! One of the more fun episodes I’ve seen from STCG

[u/JudgeCastle]

This was comical. Also, when is the Cowboy Kent Rollins crossover happening? How about a Cast Iron review with him?