We hope that you will be able to use this as a quick reference whenever you come across a term, phrase, or word you are unfamiliar with. We tried to think of commonly used words and phrases and then defined them all. To make this easier for you, we have put together a glossary of cooking terms. If you are left-handed you can set up the breading station from right-to-left.Have you ever read a recipe and been confused by a term used? One thing that can take a lot of the stress and worry out of cooking is feeling confident in the instructions that you following. Pick it up again with your left, or wet, hand, and place in the breadcrumbs where it is coated and placed on a finishing rack or pan using the right, or dry, hand. Use your right, or “dry”, hand to dredge with flour and place in the eggwash. Using your left hand as the “wet” hand, pick the product up, and place it in the flour. The wet hand-dry hand technique prevents the buildup of coating on your fingers. Always season, brine, or marinate the food before dredging or breading. Brown bread crumbs are usually the third stage but other options might include, panko (Japanese white bread crumbs), ground or chopped nuts, herbs, and spices. Buttermilk or yogurt are commonly used for chicken and act as a tenderizer. Eggs are sometimes mixed with milk or water. Rice flour or refined starches like cornstarch can be used instead of wheat flour.
Seasoning is applied either directly to the food before coating or it is mixed into the flour.Ī 3-stage breading process for pan-frying or deep-frying, begins by dredging the item in wheat flour, dipping in an egg mixture (known as an eggwash), and coating it with bread crumbs. Dredging is a simple process of coating a product with flour. Coating foods helps retain moisture while preventing foods from sticking to the pan. Fried and sautéed foods are often coated to enhance their texture, taste, and appearance.
0 kommentar(er)
