dredging!?! AHA Moment!
Whenever I do a flour/egg/breadcrumb dredge, always TRY to keep a wet & dry hand. BUT, if doing a lot of product, usually end up with 2 breaded HANDS by the end of the process.
Was channel surfing yesterday and stopped at a "no name" cooking show on a "no name" channel... one of those fillers, featuring a specific brand of product... thing it was Rosa?? Chef was dredging slightly pounded, bone-on, veal chops. Went on to explain the dredging process... seasoned flour (patted off), beated eggs, and seasoned crumbs... OK, I already knew that. Then he mentions the wet/dry hand thing. THEN he does something that was a TOTAL DUH moment for me!?! After flour & egg... just before he went into crumbs... he grabs up a big handful of them with the dry hand. Puts wet chop into crumb comtainer and liberally sprinkles that hand full of crumbs over the top!?!
Can't believe I never even though of that!?! Hope the bruise on my forehead isn't too noticable when I go backk to work on Monday!?!
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Right hand had gloppy fingers from going from flour to egg, but left had only had dry crumbs after breading fish to fry later on today!
Reason I posted this was because the concept was so DARN simple... WHY didn't I think of that before NOW??
Kinda like when I discovered that most food wrapping items (foil, wax paper, plastic wrap) had little tabs that push IN on ends of box so roll doesn't coome flying out and across kitchen!?!
›3 Replies-
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re: kseiverd
nofunlatte
Mar 3, 2013 06:34 AM
There was a Chowhound thread on this very discovery a couple of years ago, which is how I learned of this trick. I hadnt known about it either.
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