![]() And yet, this is the way a bound breading is done in all the recipes and cookbooks I've encountered previously. Dredging is a relatively simple cooking technique that involves coating a food item with a dry ingredient before frying or baking. 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.To cover or coat uncooked food, usually with a flour, cornmeal mixture or bread crumbs. ![]() ![]() Cover before cooking dredge the chicken in flour before frying it dredge, drag (verb) search (as the bottom of a body of water) for something valuable or lost. 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: Dredge dredging means to coat food in a dry coating (such as flour and/or breadcrumbs) before cooking. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |