llkabe.blogg.se - In cooking what does dredge mean

Batter is different from dough because batter is thin enough to pour, while a dough can be formed into a ball and keeps its shape. And yet, this is the way a bound breading is done in all the recipes and cookbooks I've encountered previously.AL DENTE: An Italian term used to describe pasta that is cooked until just slightly firm, meaning "to the tooth" in Italian.īAKE: To cook by dry heat, usually in the oven.īASTE: To moisten food with fat or juices while cooking to add flavor and prevent drying out.īATTER: A mixture containing flour, liquid, and other ingredients.

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: