Breading
A method of coating foods in a crust (usually a bread crumb mixture) before frying or baking.
Breading Chicken
As a general rule, chicken should be thoroughly wiped dry with a paper towel before applying breading so the coatings adhere, especially if the chicken has been marinated.
breading Notes: Breading adds a crisp coating to fried foods. Breadcrumbs are most commonly used, but crumbs from crackers, breakfast cereals, melba toast, matzos, pretzels, and corn chips also work well.
Breading
To coat an item with a mixture of flour, egg, and bread crumbs
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Breading
To coat a piece of meat, fish or poultry with soft or dry bread crumbs.
Bread machines ...
Breading Procedure - The standard procedure for coating raw or cooked foods with bread crumbs, nuts or a meal such as cornmeal, ...
Breading
Applying bread crumbs or another crunchy coating to food before frying; generally, food is dipped into a liquid, such as egg or milk, and then into the breading to aid in the sticking of the crumbs to the food
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Breading
A coating of crumbs, sometimes seasoned, on meat, fish, poultry, and vegetables. Breading is often made with soft or dry bread crumbs.
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Breading
1. A coating of bread or cracker crumbs, cornmeal or other dry meal applied to foods that will typically be deep-fried or pan-fried.
2. The process of applying this coating.
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A breading is a coating for a piece of meat, poultry, fish, seitan, tofu, or textured soy, etc., made from breadcrumbs or a breading mixture. Breading is ideal for frying because it lends itself to creating a crispy coating around the food.
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Standard breading procedure: The assembly-line procedure in which items are dredged in flour, dipped in beaten egg, then coated with crumbs before being pan-fried or deep-fried).
"I loved the breading to the fish; it was light, crisp, and flavorful (I especially loved the creative use of yeast) My hubby couldn't stop raving about..." more
(Never-Fail) Fish & Chips
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For breaded foods covered with a dry breading, use some type of food wash such as an egg wash to strengthen the bond between the breading and the food to keep it attached as the food fries.
You should dry the meat with paper towels before you add the breading.
In Asian cuisine, panko are often used to create a lacy outer layer of breading. The flaky structure of panko ensures that the crumbs do not compress, but instead form a layer of airy breading on the exterior of fried foods.
Some fried foods are given a coating of batter or breading prior to frying. The effect of these is that the outside of the food becomes crispy and browned while the inside becomes tender, moist, and steamed.
Within the next three days, I sampled mussels, oysters, and catfish fried in a cornmeal breading at numerous restaurants in the Houston and Galveston area. Not once in my days of hockey puck tuna did I envision this.
Also known as Japanese breadcrumbs; coarse dry white breadcrumbs used for breading rellenos and other fried foods; similar to untoasted coconut in appearance; provides a nuttier, crispier crust than regular breadcrumbs; ...
Secret Ingredient: panko breadcrumbs The crunchy breading often used in Japanese fried foods gives baked dishes a crispy topping similar to broiled cheese. Garlic and onion powder add zing to the cheese sauce here without compromising on creaminess.
A mixture of beaten eggs, yolks, whites, or both with milk or water. Used in the standard breading process of foods. May be used to coat baked goods to give them a shine when baked. Also may be used as a sealant of pieces of dough.
Emulsion ...
Various recipes differ as to the proper method of breading the chicken (battered, or some combination of an egg-wash, flour, and/or breadcrumbs); the cream gravy also varies widely.
Panko: flour meal used for breading
Ramen: slender wheat noodles in broth topped with meat, vegetable, or seafood
flavorings
Saimin: noodle soup
Sake: rice wine
Sansho: a ground spice from a type of prickly ash shrub ...
finely ground cornmeal; has a white or yellow color and is used as a breading or in combination with other flours.
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Turkey can be injected with a marinade, coated with breading (such as Shake 'n Bake) or seasoned with a rub before cooking.
Corn Flour - finely ground cornmeal; has a white or yellow color and is used as a breading or in combination with other flours.
The coating helps to brown the food and provides a crunchy surface. Dredged foods need to be cooked immediately, while breaded foods, those dredged in flour, dipped in egg then dredged again in breading, can be prepared and held before cooking.
It is used in macaroons, bakery mixes, donut fillings, and even breading for shrimp, fish and chicken. It also improves flavor when used on fruit cup.
 See also: Bread, Cooking, Flour, Water, Baking
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