The Three Stages of the Standard Breading Procedure

1. Flour.

Helps the breading stick to the product.

2. Egg wash.

A mixture of eggs and liquid,usually milk or water. More eggs give greater binding power but increase the cost. A small quantity of oil is occasionally added to the egg wash.

3. Crumbs.

Combine with the egg wash to create a crisp,golden coating when fried.Fine,dry bread crumbs are most often used and give good results.Also popular are Japanese-style dry bread crumbs called panko (Japanese for "bread crumbs").These coarser crumbs give a pleasing texture to fried items. Other products used are fresh bread crumbs, crushed corn flakes or other cereal, cracker meal, and cornmeal.

For small items like scallops and oysters, breading may be done with the aid of a series of wire baskets placed in the flour, wash, and crumbs, instead of by hand.The procedure is the same except the baskets are used to lift and shake small quantities of the product and to transfer them to the next basket.

To keep one hand dry during breading, use your right hand (if you are right-handed; if left-handed, reverse the procedure) only for handling the flour and crumbs. Use your other hand for handling the product when it is wet.

Continue reading here: Rocedure for Making Bread Crumbs

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