2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The most basic breading, suitable for any product, is flour mixed with egg. Another option for this breading is to melt the product in the egg and then in the flour.
The golden crust on the fried products plays the role of a protective cover, which preserves the good qualities of the prepared meat, fish or vegetables. Cheese, yellow cheese, pieces of fruit and even ice cream are also breaded.
Breadcrumbs are often used for breading. In addition, different types of flour are used for breading - wheat, corn or rice. Flour-coated products are more tender without a hard outer crust.
There are many breadings that even change the taste of the products. For example, ground nuts give a new flavor to the product and make it more caloric.
Sesame breading is very tasty and is suitable for both meat and cheese or fruit. Oatmeal wraps the products in a delicate veil. To use them for breading, the products must first be rolled in flour, then melted in an egg and finally in the oatmeal.
Semolina is the most tender breading possible. It is suitable for chicken, seafood, cauliflower - they acquire a unique taste with such breading.
The products are rolled in flour, then melted in beaten egg or oil and the semolina is poured on top of them in a fine stream so that no lumps form. After frying, a light and tender crispy crust is obtained.
In order to distribute the breading on the products smoothly and not to form lumps, it is best to use not only an egg, but a mixture of egg and fresh milk, which are well broken. But for products that contain a high percentage of moisture, no milk is added.
But in cases where it is used, you must observe the proportion - two eggs per 50 ml of milk. If you break the milk only with egg yolks, the products will become golden in color, and if you make breading only with egg whites, the dish will look aristocratic.
If the meat or vegetables are too moist, they should be dried with a napkin, sprinkled with salt and pepper and left for a few minutes to absorb the spices.
Then roll in the flour, shake off the excess, melt in the eggs with milk and roll in the additional breading. The products are fried in hot fat on both sides.
It is made for a thicker crust double or triple breading. The breaded product is melted in an egg and again in breadcrumbs or flour.
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