![]() ![]() Keep in mind that perishable foods should not be left out for more than 2 hours.ĭon’t forget dredged chicken and fish is great on the grill. Create a thicker coating by dredging in seasoned bread crumbs, cornmeal or crushed crackers. Cuisine at Home defines breading as a three-step process involving dry and wet ingredients, while The Culinary Pro defines dredging as tossing food in a light layer of flour or other coatings without additional steps or wet ingredients. To help your fingers from getting more coating than you chicken, use one hand for dipping in liquid and the other for dipping into the breading. While the terms dredging and breading are sometimes used interchangeably in cooking, they have distinct meanings. The egg wash provides a sticky coating for the final coating to cling to. This will help seal in the moisture and protect the chicken and fish from high cooking heat. Fish and chicken should be dredged in flour first. Prepare your the coatings in separate shallow dishes so you can dredge in an assembly line fashion. The seasoning in the coating adds flavor to your food.The coating helps to brown the food and provide a crunchy surface.The flour and other dry ingredients seal in moisture to prevent the food from becoming tough.The coating keeps the food from sticking to the pan while cooking.Some reasons why you would want to dredge your food before frying or sauteing: ![]() And yet, this is the way a bound breading is done in all the recipes and cookbooks I've encountered previously.Dredging also referred to breading, means to dip food such as poultry, fish, or meat in flour, cornmeal, or bread crumbs to help preserve moisture during cooking. 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: ![]()
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