Back to Blog
Dredge cooking definition5/6/2023 There’s no magic cooks of many years still get it wrong, finding themselves either having used way too much flour that they just have to discard, or trying to figure out how to safely touch the flour scoop with hands sticky with raw meat juice to add more flour. Any flour remaining after use must of course be discarded, as it’s had raw meat in it, so you want to try to use only as much as you need in order not to waste flour. The hard part in dredging is always gauging how much flour you will need. They occur as a result of a Maillard Reaction. For example, chicken pieces can be dredged through flour, herbs, spices, or breadcrumbs so the pieces achieve a browned, crispy coating after being cooked. Shake off the excess and transfer it to a baking sheet or a hot pan with oil. Lightly press the chicken into seasoned flour to lightly coat it. Flour is the most common dredge used, but other ingredients can be used as well. Fill a shallow dish with the flour and any seasonings you want, like garlic powder, salt, black pepper, etc. The carmelized bits aren’t actually carmelized, and aren’t created through caramelization. The process of pulling foods through dry ingredients to coat them before cooking. When done coating the meat, shake off any excess flour, as it can burn. Or, you can simply put the flour onto a plate, and roll the meat around in it, pressing it into the flour. To coat the meat, you can toss it with the flour in a plastic bag, a paper bag or in a plastic container with a lid. Whatever the coating matter, it can be seasoned first, or not. The flour used is generally white wheat flour, but other items such as breadcrumbs or cornmeal can be used. This will help it to brown more quickly when it comes to that part, and stop great clumps of flour from sticking in various parts. To dredge meat, dry the meat slightly between pieces of paper towel before. In dredging, meat such as beef, chicken, turkey, veal, or pork is coated in a flour and then browned in a pan. Nothing does this short of dipping the meat in a gallon of varnish. It’s a myth that it seals the surface of the meat to keep the juices in. (Think fried chicken.) It also protects the food from coming in direct contact with the fat, which keeps the food from getting too greasy. Dredging adds flavor and texture to fried foods, as the coating crisps up and takes on a darker color. New Star Foodservice 28478 Stainless Steel Dredge Shaker, 10-Ounce, Set of 2. : to remove mud from the bottom of (a lake, river, etc.) in order to deepen it or to search for something. Dredge To lightly coat food in a dry powder, such as flour, cornmeal, or breadcrumbs. Our Kitchen Utensils & Gadgets category offers a great selection of Cooking Dredges and more. The purpose of dredging is to make a meat’s surface a more attractive brown colour, and to create flavourful carmelized flour bits in the pan that can be used in making a thick sauce through deglazing. Discover Cooking Dredges on at a great price. Dredging is coating something, usually meat, with a flour before browning the item.
0 Comments
Read More
Leave a Reply. |