![]() It’s not the least bit heavy and you really taste the food, not the coating. It produces a lovely crisp coating that holds the crispness pretty well. I use this to coat everything from fried chicken to soft-shelled crabs and everything in between! You may double or triple the mixture, as needed. Add damp food, shake until completely coated. Once the food is breaded, it is then baked, sautéed, broiled, or deep-fried to create a crispy, crunchy crust that covers the food. 1 teaspoons baking powder (use gluten-free, if that’s an issue)Ĭombine all the ingredients in a plastic freezer bag. The process of covering food with bread crumbs, cracker crumbs or also nuts, before it is cooked to improve the flavor and texture of the food after it has been prepared.1 teaspoon smoked sweet (or hot) paprika.1 1/2 teaspoons freshly ground black or white pepper.1/2 cup extra fine cornmeal (I use Goya®).That’s it Often, you'll dredge foods before frying to crisp and add golden color to whatever dry ingredient you used for dredging. The basic dredge definition is to lightly coat a food in a dry ingredient, such as flour, cornmeal, or breadcrumbs. I seasoned this with some South Shore Seasoning, but you can use Old Bay, if you prefer. WHAT DOES DREDGE MEAN IN COOKING PLUS, HOW TO ACE IT. You can see here how thin the coating is, but there’s enough to protect the fish when frying. ![]() Then I redredge, let the mixture sit on the counter and then I fry, baby! Look how the coating the chicken are one…and don’t you just want to take that bite right off the page? See how juicy that chicken is! With fish I usually don’t redredge I like a lighter touch. Sometimes when I make chicken, I dredge it in the morning, cover it and chill it until I’m ready to fry it, maybe 6-8 hours later. I usually place the dredged food on either parchment of plastic wrap. That resting period allows the breading to really cling to the food. I usually just use water, then dredge and then, I let the dredged food rest for 5-10 minutes. If I’ve soaked chicken in buttermilk, I remove most of the buttermilk. One other thing, I only dampen what I’m coating. I usually keep this pretty neutral, but you can add Cajun seasoning, poultry seasoning, chile powder, curry powder or whatever compliments what you’re preparing. It is particularly delicious with fish, seafood and chicken, but veggies work, as well. I keep a bag of it in the freezer, just ready to use whenever I want to sauté or deep fry anything. No wheat flour either, so for you gluten-free friends, you can go to your culinary happy place! The key to a crispy coating, that keeps its crunch is rice flour, cornmeal and/or cornstarch! You can season it however you wish, but that’s really the mix. This isn’t a batter, per se, but a coating. Yup, you won’t need to really have much else in the way of a coating. I think I’ve mentioned this coating before, but I don’t think I’ve posted it for you. Isn’t that a terrific way to begin the day? It was truly delicious I’m still thinking about it. ![]() I had a soft-shelled crab sandwich for breakfast. ![]()
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