You ask and we deliver. This is how we make our sour cream seasoning. We start by dehydrating fresh chives overnight. Then give them a rough chop. Combine milk powder, onion powder, black pepper, and citric acid. And we’re going to blend this separately. We’re going to blend our chopped chives with salt and sugar until nice and smooth. Combine the two together, and it’s ready to go. You’ll find the seasoning in our ranch dressing, on our blooming onions, and it’s delicious on fries as well as hash browns.
24 Comments
But please hold the mustard. That’s so wrong.
Never would i care to ask.
Citric acid? As a preservative or for taste?
Anybody find the recipe? I'm not good enough at cooking to understand how to proportion the ingredients.
As the Jolly boys learned.. it is Ran-ch not Ron-ch. 😉
Chef do u dehydrate using the oven or a separate dehydrator? What temp?
Needs to be used quickly, the ingredients will clump together within a few days
Is anyone else curious if there's a trademark issue calling it a blooming onion & not an onion blossom. Asking for a friend; it's for science research.
How about ratios? Just rough estimates. Like i have ko clue how much sugar to salt i shouls use
Missing some lactic acid
Many thanks Fallow. Yall rock!
WHERE'S THE CARTOUCHE?
have you considered using lactic acid instead of citric?
OMG THANKS!!!! ❤❤❤
I want to eat there someday
Did you just put powdered sugar on a bloomed onion?
Can you make a batch with lactic acid please
I know a place here in South Africa that makes something similar for a shellfish sauce that i could never decode or figure out. I think this might be the missing piece of the puzzle 😅❤
They list the measurements on another recipe on the web but not Youtube. Ratios are:
20 g dried chives
125 g milk powder
100 g onion powder
14 g citric acid
4 g black pepper
5 g fine sea salt
15 g caster sugar
My guess is that mystery powder that goes in but doesn't get listed is MSG… they are fans of that and I think that is the secret ingredient that they don't publish to keep it from being copied. Looked like about 2 g…
proportions?????
I didn’t ask but thanks for delivering
I can't swim
Adding citric acid to milk powder is low key genius. Chefs man, I could never.
That looks incredible