2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
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 prepared, fried, but because of the breading that protects it, it stays 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 be used for cheese, yellow cheese, various vegetables, fish products.
The most common of the breadings is the one with eggs, flour, breadcrumbs can be added. It is suitable for all types of products - a great choice for cheese breading. The piece is rolled in egg - flour or breadcrumbs - egg.
Once it turns golden in color, turn it over. This is the so-called double breading. The usual is a single dip first in flour then in egg and put in the heated fat.
If you want to bread yellow cheese successfully - without it spreading in the pan, you should use cold water for breading, breadcrumbs, flour and egg. First dip the piece in cold water, then roll it very well in the flour, then roll it in egg, then in breadcrumbs, egg again and put in very hot fat. In this way the yellow cheese will keep its shape and will not run out.
Breading with beer is often used and is most suitable in the preparation of bayganets. Thanks to beer, the bites, when fried, swell and become very tasty. You need eggs, flour, beer, salt, pepper and if you prefer you can add some more spices. All this is mixed in one bowl, and the density of the breading should be like boza.
Dip pieces of sausages, ham, onions, carrots, whatever you decide to cook and then with a spoon pour into the pan with more oil, of course, draining lightly at the edge of the bowl.
And according to the professional cook, if you have hit the right proportion of the breadcrumbs, after they are fried on one side, the baguettes turn on their own on the other.
For fish, there is also a certain breading, which makes your fish fillets both tender and crunchy. To prepare it, you need - eggs, corn flour (it tastes better than with white), fresh milk.
All this is mixed and broken - the exact proportions are difficult to say - the mixture should be as in the breading of the baiganet - with the density of boza.
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