Standard Breading Procedure Thecnique
From On Cooking a Textbook of Culinary Fundamentals
For breading meats, poultry, fish, shellfish or vegetables; a three step process is typically used. Is called the "Standard Breading Procedure", it gives food a relatively thick, crisp coating.
- Pat food dry and dredge it in the seasoned flour. The flour adds seasoning to the food, helps seal it, and allows the egg wash to adhere.
- Deep the floured food in the egg wash. The egg wash should contain whole eggs whisked together with approximately 1 Tbsp of milk or water per egg. The egg wash will cause the crumbs or meal to completely coat the item and form a tight seal when the food is cooked.
- Coat the food with the bread crumbs, cracker crumbs or other dry meal. Shake off excess crumbs and place the breaded item in a sheet-pan, align the in a single layer; do not stack them or the breading will get soggy and the food will stick together.
- To ensure the breading adheres after cooking, chill breaded food in the freezer for at least 30 minutes before frying.
When breading remember to use one hand for the wet ingredients and the other hand for the dry ingredients. This prevents your fingers from becoming coated with layer after layer of breading. Here is a good idea to call your kids and have them do each one of them one of the steps, or your friends. Make them work for food !!!!