Breading

[Breading]

Information from the site domovodstvo.com

Breading

The higher the density and the lower the boiling point of the liquid, the faster the product is boiled or fried. Therefore, food cooks faster in oil than in water. But there is another technique designed to reduce the time spent "at the machine".
This is pre-breading of food before frying, i.e., rolling or enveloping food in bulk (flour, semolina, crackers or powdered sugar) or liquid substances (egg, syrup, sour cream, mayonnaise). All these tricks serve only one thing: they cover the product, creating a shell in which the juice is stored.
• Usually a layer of breadcrumbs or flour is poured into a flat plate or on a board, in which pieces of fish, meat, vegetables or cutlets are rolled until their surface no longer absorbs the crackers. Deboned foods should lie on the board for 5 minutes, and if they get wet, then roll them again.
• For thin breading, pour the beaten egg or butter or sugar syrup into a deep plate or cup. Dip a piece of meat, fish or fruit in the liquid for 3-4 minutes, so that it is completely covered with the liquid. Take out and dry slightly (allow the liquid to drain). Then you can fry, bake or boil.
• Oil is usually used to grease meat when cooked over an open fire, or dough when baked in the oven (tortillas, samsa).
• Dip dry bread in milk before frying (croutons or French toast).
• It is important to remember that black bread is not breaded in milk, since the combination of black bread acid with milk protein makes the dish tasteless.
• Fish is not breaded with milk, because the fish juice dissolves the milk protein, and it simply flows off the surface of the fish. Fish is best breaded with dry flour.
Batter
If you mix, for example, flour with an egg and water or milk to a creamy state, you get a batter - batter. This method of breading is used mainly for very small (2-3 cm long and 1 cm wide) pieces of fish, poultry meat, fruits and vegetables. Frying lasts 1-3 minutes in a deep thick-walled dish in hot oil.

When I fried in batter for the first time, I “finished” everything around with a batter, and while all this was washing and cleaning, I promised myself that you would never ... never again use batter. A little later I realized that the whole point is that I had not thought about the organization of the workplace, and while I was carrying a piece of meat to the pan, the batter was dripping.
Therefore, I will tell you how to organize a workplace (for a right-handed person).
• The plate should be located to the right of the work table. Having taken out the blank from the batter, it is necessary to lower it into a hot frying pan in a split second. (It was then that I hesitated and dripped everything around).
• Blanks of meat, fish or fruit are placed to the left of the cup with batter. With the right hand, using tweezers or a spoon, they are lowered into the batter and with the same movement of the hand they are taken out even further to the right - onto a hot frying pan with oil. After 2-3 minutes, the pieces of batter are turned over with a slotted spoon. And then they are removed with the same spoon from the pan and transferred to a saucepan or deep bowl, standing to the right of the pan or stove.
• Only after all the fried pieces have been transferred to the bowl can you start over with the next portion of food.

The first frying attempts are best done with a thicker batter.
Firstly, it is used to cover larger pieces (5-10 cm), and secondly, it can be straightened in a frying pan, "darned" by adding batter with a teaspoon or a knife and smoothing until it has time to roast and harden. For beginners, this is the best option.

Peace be with you bakers!
my wife made chicken cutlets for dinner, well, cutlets like cutlets.
began to eat, almost bit off half a fork, the taste is unusually amazing
It turned out that she breaded them in COCONUT chips !!!!
who have not tried it, highly recommend

Very good breading is obtained from ordinary corn flour, I like it more than bread crumbs.

[Stuffed chicken breast "Meat in a square"]

Polenta breading.

Stuffed chicken breast "Meat in a square"

Turkey chops marinated in yoghurt

Breading in oatmeal.

Chicken chops marinated and oatmeal

Beef liver in curry marinade and oat breading

Beef meatballs "Oatmeal from all sides"

Almond breading

Almond Breaded Chicken Chops

And I really like pork in walnuts and with cashews, too, not bad, but I did not like it in peanuts.

Here's another breading:

Chicken breast, crispy breaded

Flake breading.