The advantages of breading are many, but the most important of them is that the breaded product manages to retain its juiciness. In practice, it is cooked, fried, but because of the breading that protects it, it remains with all its juices.
There are many types of breading that are suitable for different products - for meat, for vegetables. Most of them are universal and can also be used for white cheese, yellow cheese, various vegetables, fish products.
The most common types of the breading is the one with eggs, flour and breadcrumbs can also be added. It is suitable for all types of products - a great choice when breading white cheese. The piece is rolled in egg - flour or breadcrumbs - egg.
After it becomes golden in color, you turn it over. This is the so-called double breading. The ordinary one is a single dip first in flour then in egg and it is placed in heated fat.
If you want to bread cheese successfully – without it melting in the pan, you need to use cold water, breadcrumbs, flour and egg for the breading. First, you dip the piece of cheese in cold water, then roll it very well in flour, then roll it in egg, then in breadcrumbs, again in egg and put it in very hot fat. This way, the cheese will maintain its shape and will not leak.
Beer breading is often used and is most suitable for making beignets. Thanks to the beer, the bites after being fried, puff up and become very tasty. You need eggs, flour, beer, salt, black pepper and if you prefer, you can add some more spices. All this is mixed in one container and the breading should have thick consistency.
You dip pieces of sausages, ham, onions, carrots, whatever you decide to cook, and then pour them into the pan with a spoon with a little more oil, of course, straining slightly on the edge of the bowl.
And according to professional culinary experts, if you have hit the right breading ratio, after they are fried on one side, the beignets will turn on their own to the other side.
There is also a certain breading for fish, with which your fish fillets become both tender and crispy. To prepare it, you need – eggs, corn flour (it tastes better than with white flour) and fresh milk.
All this is mixed and beaten – it is difficult to say the exact proportions – the mixture should be like the breading for the beignets – thickness consistency.
See also what dry breading is, how to make keto breading or the world's favorite Japanese tempura. Be sure to read our tips for perfect breaded chicken fillets.
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