![]() ![]() For the best results, bread the meat at least 30 minutes before cooking the breading adheres to the meat better after it rests. Hold the meat mallet towards the end of the handle so you use the full power of the mallet, and pound the meat flat, working your way from the center of the meat to the edges, getting it a quarter inch thick. Place the meat - chicken breasts, pork chops, or top round steak - between two pieces of parchment paper or plastic wrap, or inside a ziplock bag. This is probably the most popular reference to dredging in recipes.You can ask your butcher to pound the meat flat, or do it at home. 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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