Fish, shrimp, chicken, steak, pork, vegetables, you name it and we can bread it! This Cuban-style beef soup starts with dredged beef.īreading can be used for all kinds of food. The flour coating on the beef thickens the soup beautifully. Yes, it’s amazing!ĭredging is also used to make beef soups and stews. Here the chicken is dredged, then it’s dipped in egg and gently fried in olive oil and butter. If you want a thicker, crispy crust then you need to bread the food.ĭredging is commonly used to fry fish, or thin chicken cutlets, like in this chicken francaise dish. If you want a thin coating on food, that won’t alter the taste too much, then dredging is the way to go. Which technique to use depends on what you’re making. You ever have something breaded where there’s a pocket of air between the food and the breading so you can just lift it off? That happens when you don’t dredge first. Why add an extra step? Because coating the food with flour first will help the breading stick. When breading however, you should always dredge with flour. What is dredging and breading?ĭredge – To lightly coat food with flour, breadcrumbs, cornmeal, etc., before frying.īread – To coat food moistened with liquid (such as milk, egg, etc.) with breadcrumbs, flour, cracker meal, etc.įood that is dredged may or may not be breaded. It’s really not difficult, the hardest part is trying not to make a mess!įollow a few simple steps and you can look forward to delicious dinners like pork schnitzel or these delicious fried chicken thighs. Learning a basic dredging and breading technique will open up a whole array of recipes for you.
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