![]() Whether it’s schnitzel, fried fish, or eggplant parmesan, sometimes breaded foods are hard to get right.īefore we get into the process, first, let’s go over some definitions:ĭredging is lightly coating food in a dry ingredient, such as flour.īreading is dipping the food into beaten egg to help the coating stick. And that mess on your counter isn’t cleaning itself. Or your kids won’t eat it because the coating fell off. Your mouth waters.īut then you see that the schnitzel got soggy. Your family gathers ‘round in anticipation. This is probably the most popular reference to dredging in recipes.Imagine crispy schnitzel sizzling in the frying pan. 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. To dredge an ingredient is when you lightly coat the surface of the ingredient with a dry substance before cooking it.
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