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Dredging cooking pro#

You can also use pre-seasoned breadcrumbs.įlour and breadcrumbs are basic coatings, but you have many, many other options, including ones that are gluten-free and kosher for Passover (only two months away!)įor the dredge, any finely ground powder will work: Pat the food dry before dredging.įor tastiest results, season BOTH the dredge and the final coating with salt, pepper, or other spices. Most food comes out of the package wetter than you want it to be. Your raw food needs some moisture to hold the dredge, but too much will make it soggy.

Discard any leftover coating or egg that touched raw food.Don’t return the cooked food to an unwashed pan that held raw food.Keep the raw ingredients in the fridge until you need them.

If you’re frying a large amount you may want to do it in batches. Raw, perishable food shouldn’t sit out at room temperature for too long.If you’re working with fish, chicken, or meat, keep in mind food safety rules: If the food sits, the coating will get soggy. You can also bring a small bowl of water to your workstation to clean your right hand occasionally.įor maximum crispiness, fry, sauté, or cook the food as soon as possible after dredging or breading it. This will keep your hand from becoming a pasty mess and the dredge from getting soggy. Use your right hand to coat the food in the egg and final coating. (Switch if you’re a lefty.) So, use your left hand for the initial dredge and to drop the food into the egg. Use your left hand for dry handling and your right hand for wet handling. Last, pat on the outer coating and transfer to the final pan. (If you only want to dredge, you can stop here!) Next, dip the dredged food in egg and let the excess drip off. Once the food is set, you can work in an efficient assembly line: First, coat the food in flour and shake off any excess.

Dredging cooking pro#

So how do you bread your food to produce the crispiest, tastiest results? Here are seven pro tips:īefore you start, arrange your supplies from left to right in shallow pans:

Seals in moisture so the food won’t dry out.

Prevents food from sticking to the pan.

Gives the food a crispy, browned crust.

We usually dredge or bread raw foods before frying or sautéing them because the coating: Dredge again in an outer coating, such as breadcrumbs. Dip the food in a liquid, usually egg, to hold an outer coating.ģ. This step will help the egg stick to the food.Ģ. Proper breading is a three-part process, producing a thick crust that won’t fall off:ġ. 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.

Imagine crispy schnitzel sizzling in the frying pan.