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Dredge

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The process of pulling foods through dry ingredients to coat them before cooking. For example, chicken pieces can be dredged through flour, herbs, spices, or breadcrumbs so the pieces achieve a browned, crispy coating after being cooked. There are several reasons for dredging foods, such a fish fillets, boneless poultry, pork cutlets, or veal cutlets. The coating applied to the food will act as a barrier that keeps the food from sticking to the pan as it cooks. It also serves to enable the exterior of the food to become crisp and darken eavenly without burning or becoming tough-textured.
Flour is the most common dredge used, but other ingredients can be prepared as well. Dredging should occur just before cooking, making sure the food is not sitting long with a coating before cooking, making the coating soggy and unable to cook effectively. Place the flour or mixture on a food mat or in a shallow pan so it is easily accessed by the food to be coated. With a paper towel, lightly dry the food to be dredged then apply any seasonings, such as salt, pepper, herbs, or other ingredients to the food. This procedure enables each piece of food to be prepared with the desired amount of seasoning, rather than relying on the seasoning to be evenly distributed in the coating mixture. Now lay one side of the food in the coating and flip it over to lay the other side, providing an even coating over the entire piece of food, making sure not to have a heavy coating, simply a light, even coating that will insure the food achieves a golden brown appearance and a tasty coating.


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