How To "Bread" With The Best

This is the correct method to assure even coverage and a crust that sticks well to meats and vegetables. The technique is the key, and this will work well with flour only and flour/breadcrumb/cornmeal applications. Don't skimp on the process and you WILL be rewarded!
How To "Bread" With The Best
This is the correct method to assure even coverage and a crust that sticks well to meats and vegetables. The technique is the key, and this will work well with flour only and flour/breadcrumb/cornmeal applications. Don't skimp on the process and you WILL be rewarded!
Cooking Instructions
- 1
Cut your preferred ingredient into selected shape, season to taste with salt and pepper.
- 2
Place flour in one dish (or zip close bag), mix eggs with tiny amount of water and whisk until smooth and lighter in color.
- 3
Dredge in flour, shake off. Place on cookie cooling rack over a sheet pan. Complete this step with each piece of your ingredient before moving on.
- 4
Take flour coated pieces and dip in egg, letting excess drip off. Immediately, completely cover in flour (carefully, have a light touch) and place back on cooling rack. Repeat with all remaining pieces
- 5
Let stand for 5-10 minutes to let crust adhere to your ingredient.
- 6
Fry in appropriately hot oil and enjoy a beautiful crust.
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