![]() ![]() This will keep the food from getting too dry or tough while cooking. To dredge an ingredient in flour or any other dry substance helps to seal in all the moisture from the food. A good example of this is when you add paprika to your breadcrumbs mixture. This gives you the freedom to play around to find that perfect pop of flavour. ![]() The fun part of this cooking method is that you can add any seasoning or spices to your dry mix. Check out this Crispy Home Made Chicken Nugget recipe to see the dredging method in action. Chicken schnitzels and fish fillets are probably some of the most popular examples of meals that make use of the dredging method. ![]() This technique is used for either savoury or sweet dishes, however, it is more popular with savoury components. Flour, breadcrumbs, and sugar are some of the most popular examples of dry substances that are used for this cooking method. And yet, this is the way a bound breading is done in all the recipes and cookbooks I've encountered previously.To dredge an ingredient is when you lightly coat the surface of the ingredient with a dry substance before cooking it. It occurred to me that, although I've always done bound breading this way, it seems like the thin layer of flour between the meat and the egg mixture would actually work against the breading sticking firmly to the meat. Recently, I came across this web page which describes bound breading as a two-step process, excluding the first step of dredging in flour. Coat with an even layer of desired breading (crumbs, more seasoned flour, etc).Coat with beaten egg, slightly thinned (with water, milk, etc.).Dredge through (seasoned) flour and shake off the excess.I've always understood "bound breading" to refer to a three-step process, performed with chicken or other meats that have been portioned and patted dry: ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |