Dredge
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The process of pulling foods through dry ingredients to coat them before cooking.
Dredge
To sprinkle generously with a powder, eg dredge the cake with icing sugar to decorate, dredge the fish with flour before cooking.
Waitrose ...
Dredge
The process of covering food with flour, bread crumbs or other coating.
DREDGE
To lightly coat food that is going to be fried with flour, breadcrumbs or cornmeal. The coating helps to brown the food and provides a crunchy surface.
The dredger is a large shaker. It looks like an aluminum cheese shaker in a pizza parlor. The dredger has large holes in the top, and may have a domed or flat top. It may have a handle or not.
Dredge: To coat lightly with flour, cornmeal, or other substance.
Fold: To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles.
dredge
To lightly coat food with flour, cornmeal, breadcrumbs, etc. before frying to help to brown the food.
drippings ...
Dredge - to coat with something, usually flour or sugar.
Drippings - fat and liquid resulting from cooking meat.
Drizzle - to sprinkle drops of liquid lightly or pour a very fine stream of liquid over food.
Dredge To sift flour or sugar evenly over food.
Dripping The fat extracted from meat whilst roasting, or from rendering down animal fat.
Dropping Consistency The consistency of a mixture when it reluctantly falls off the spoon.
DREDGE : To sprinkle or coat lightly with flour, cornmeal, or ground almonds.
ROLL : To pass a product through a powdery substance; to dredge.
DUST : To sprinkle a fine substance such as sugar or flour gently on a surface.
DREDGE:
To sprinkle or coat with flour or other fine substance.
DRIZZLE:
To sprinkle drops of liquid lightly over food in a casual manner.
Dredge - To coat food with a dry mixture (usually seasoned flour or crumbs), either by sprinkling, rolling, or shaking the food in a bag with the flour or other ingredients.
Dredge
To dip a food into another mixture, usually made of flour, bread crumbs, or cheese, to completely coat.
Edamame ...
Dredge
To dredge means to dust or cover a food with a dry ingredient such as flour or bread crumbs before cooking.
Flour Pans ...
Dredge
Lightly covering or coating food with flour or other fine substances such as bread crumbs or cornmeal. Often beef cubes are "dredged" in flour prior to browning for beef stew.
Drippings ...
Dredge-To lightly coat food with flour, bread crumbs or cracker crumbs. See "coat" above.
Drippings-Drippings are what is left in the bottom of a pan after roasting meat.
Drizzle-Pouring a liquid over food in a slow, light trickle.
Dredge: Coating a food lightly with flour, bread crumbs, or cornmeal.
French: Cutting a meat or vegetable lengthwise into very thin strips.
Julienne: To cut a fruit or vegetable into matchstick strips about 2 inches long.
Dredge- To coat food lightly with a dry ingredient such as flour, bread crumbs, or sugar.
Drizzle- To sprinkle drops of liquid lightly over food.
Dust- To sprinkle foods lightly with sugar, flour, etc.
dredge (DREHJ) When you lightly coat food to be pan fried or sautéed typically with flour, cornmeal, or breadcrumbs. Check out my recipe for Sole Meuniére.
Dredge: To sprinkle lightly and evenly with sugar or flour.
Drizzle: To pour a liquid such as a sweet glaze or melted butter in a slow, light trickle over food.
Dredge - To coat before cooking with dry ingredients such flour, corn meal, bread or cracker crumbs, or other mixtures. Sweet items are sometimes dredged with sugar and/or spices, such as cinnamon, after baking or frying.
Dredge: To prepare food for sautéing or searing by lightly coating with cornmeal, flour or dry crumbs.
Drippings: Meat fat and juices that drip into the pan during roasting.
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dredge - to lightly coat food to be pan-fried or sautéed (usually with flour, cornmeal or bread crumbs)
drippings - the juices and fat that is collected from the pan of cooked foods ...
Dredge - To coat a food, as with flour or sugar.
Dress - To pluck, draw and truss poultry or game; to arrange or garnish a cooked dish; to prepare cooked shellfish in their shells.
Dredge - To coat a food with flour, any finely crumbled ingredient, or, in pastry, with fine sugar.
Drupe - Peaches, apricots, and all plums are drupes, a juicy false fruit attached to a wooden pit in which an almond is enclosed.
Dredge
What is Dredging? In cooking, to dredge means to coat an item of food in flour or bread crumbs prior to cooking it. Dredging is ... Read the definition of Dredging.
Duchesse ...
Dredge - To coat a food that is to be fried with a dry mixture.
Dress - To prepare fish, poultry, and game for cooking, such as plucking, skinning, or scaling and then eviscerating. Also to add dressing to a salad.
Dredge
To sprinkle meat with flour to encourage browning when frying.
Dressed ...
Dredge: to pass a product through a fine dry or powdery substance such as flour, cornmeal or ground almonds to coat it lightly.
Dredging: To coat with dry ingredients such as flour or breadcrumbs.
Dress: to prepare for cooking or service.
Dredge:
To coat with dry ingredients such flour, corn meal, or bread crumbs before cooking. Desserts are dredged with sugar after baking or frying.
Dredge: ...
Dredge the ox cheeks in flour and heat the oil in the casserole dish. Fry the cheeks until golden-brown all over, then remove from the dish using a slotted spoon.
Dredge each cutlet first in flour, then egg, then cereal, coating each slice well.
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Place breaded cutlets in single layer in prepared baking dish and bake until meat thermometer registers 160 degrees F, approximately 25-35 minutes.
Dredge
Coating food with flour, corn meal or sugar before of after cooking.
Emulsion
Suspension of two liquid ingredients that do not dissolve into each other.
dredge: To coat the surface of a food by dragging it through flour, cornmeal, or crumbs.
drumstick: The lower half of a leg of cooked poultry.
Dutch oven: A large, enamel or cast-iron all-around stewpot.
Dredge - To coat with flour, sugar, bread crumbs or other finely divided food by sprinkling or by rolling the food in them.
Dust - To lightly coat or sprinkle with flour or sugar.
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Dredged with flour and sauteed in butter.
Mince:
To chop or cut food into very small pieces.
dredge To coat meat or vegetables in a dry mixture such as flour or breadcrumbs, prior to cooking.
drippings Used for gravies and sauces, drippings are the liquids left in the bottom of a roasting or frying pan after meat is cooked.
Dredge
Completely coating in flour and shaking off the excess.
Drippings ...
Dredge - an action that lightly coats food that is going to be pan fried or sautéed, with a fine film of flour, or cornstarch The coating helps to brown the food and provides a crisp surface.
MEUNIERE
Dredged with flour and sauteed in butter.
MINCE
To chop food into very small pieces.
Dredge
To coat food with flour, bread crumbs, etc.
Deglaze
The process used to make a great-tasting sauce using the browned bits from the bottom of the roasting pan by heating a little bit of wine or stock and stirring to loosen the brown ...
It can be prepared in a variety of ways, but many cooks prefer to dredge the small fish with flour or bread crumbs, then pan-fry (or deep-fry), and serve with a dipping sauce.
Dredge: To sift a light coating over food with flour or sugar.
Drippings: The juice and fat left in a pan after roasting or frying meat or poultry.
Dust: To sprinkle lightly with flour or sugar.
The meat can be browned by itself or can be dredged in flour beforehand. To brown meat, use a very hot large skillet over medium high heat.
Lightly dredge shrimp in cornstarch, shaking off excess. Working in batches, dip shrimp in batter to coat lightly, allowing excess batter to drip off. Dredge shrimp in coconut. Fry shrimp until cooked through and coconut is golden, about 2 minutes.
Season the fish with the salt and pepper, and dredge it in the flour, making sure to knock off all the excess. Heat the olive oil in a medium-size pan over medium-high heat.
water chestnut flour = water chestnut powder = water chestnut starch Notes: Asian cooks often dredge foods in this before frying them, because it gives fried foods a crisp, nutty coating. It can also be used as a thickener.
Dredge the cakes first in the seasoned flour, then into the eggs and finally into the breadcrumbs. Gently sauté the cakes, 3 to 4 at a time in the hot oil, until golden brown, about 4 minutes per side. Top with Orange Chipotle Hollandaise Sauce.
Churros: Tubes of fried dough, dredged in sugar and usually served with hot chocolate.
Flan: Rich custard topped with a caramel sauce.
Natilla: A thinner custard pudding.
You can dredge trout in flour and cook in butter in a pan. After you cook your trout in the pan, just make this in the same pan to get those flavours! You can absolutely use this on any seafood. Enjoy!" ...
Alligator Haebler (Continental): Appetizer made from farm-raised whitetail alligator dredged in flour, then sautéed with capers, lemon, sherry, and chardonnay wines.
Allu Tikka (Appetizer): Mashed Potato served with special spices.
For what we call "Eggplant Non-Parmesan," we slice eggplant thinly, salt it and let drain 30 minutes, then pat it dry and dredge it in Wel-Plan Baking Mix (with added salt and pepper and sometimes garlic powder) and fry it up.
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This Scotch-based liqueur is sweetened with honey and flavored with a variety of herbs. Dredge
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To coat food with flour, bread crumbs, etc. Dress ...
Next, pour some flour into a shallow dish; dredge the meat or vegetables in the flour, then in the batter and place gently into the deep fryer or skillet with hot oil. Cook until batter is lightly browned and meat is cooked through.
However, in the eleventh century the coast was attractive enough for the mahari, the catchers of shellfish, based in Alexandria to make the long journey to catch the little fish such as red mullet that populate the rocky coastline and to dredge for ...
dredge: to coat food heavily with a dry mixture such as flour, sugar, bread crumbs and seasoning.
drippings: the juices and fat that come out and accumulate in the pan during coo king.
Dredge: Coat or sprinkle lightly with flour, sugar, etc.
Drizzle: To pour a liquid over baked good or chocolate, in a random design as a finishing decorative touch.
 See also: Flour, Cooking, Bread, Water, Flavor
  
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