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Technique: Breading edit

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Photo: Flickr user

Created by: Anonymous

Edited by: Barnaby Dorfman, Desiree Lowe, Alisa Escanlar, Yuna Wu, Shraddha Ritesh Garatikar

Tags: Food Preparation

Other Names: Breaded, Bread

Translations: 育种 (Chinese), بريدينج (Arabic), Panure (French), Empanar (Spanish), Панировочные (Russian) All Translations

edit About Breading

Breading is used to create a crisp crust on fried or baked foods. This is done by coating the food with a crumb-like mixture, usually of bread crumbs, flour or cornmeal, before cooking. Often, the food is dredged in beaten egg before breading to help the crumbs adhere.

Other ingredients that can be used for a coating include:

-nuts and seeds
-shredded coconut
-shredded potato
-grated cheese
-ground spices
-chopped herbs

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Wikipedia

Breading (also known as crumbing) is a dry grain-derived coating for a piece of food such as meat, vegetable, poultry, fish, shellfish, crustacean, seitan, or textured soy, etc., made from breadcrumbs or a breading mixture with seasonings. Breading can also refer to the process of applying a bread coating to a food. Breading is well suited for frying because it lends itself to creating a crispy coating around the food. Breading mixtures can be made of breadcrumb, flour, cornmeal, and seasoning that the item to be breaded is dredged in before cooking. If the item to be breaded is too dry for the coating to stick, it may be coated with something like buttermilk or raw egg first. Breading contrasts with batter which is a grain-based liquid coating for food that produces a smoother and finer texture, which can be less crispy overall. Breading could incorrectly refer to cubes of bread, commonly known as croutons or large premade breadcrumbs or stuffing mixtures.

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