Preparation For Frying

Most foods to be deep-fried,with the major exception of potatoes, are first given a protective coating of breading or batter. This coating serves four purposes:

1. It helps retain moisture and flavor in the product.

2. It protects the fat against the moisture and salt in the food,which speed deterioration of frying fat.

3. It protects the food from absorbing too much fat.

4. It gives crispness, flavor, and good appearance to the product.

Continue reading here: The Three Stages of the Standard Breading Procedure

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