Meaning of dredge in cooking

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Dredging is a cooking technique used to coat wet or moist foods with a dry ingredient prior to cooking. Put most simply, dredging involves little more than pulling or rolling the wet food through the dry material to provide an even coating. The technique is particularly common with breaded foods, such as fried fish or chicken cutlets. Contents move to sidebar hide. Article Talk. Read Edit View history. Tools Tools.

Meaning of dredge in cooking

Dredging and breading are two important steps in many of our favorite recipes and there are a few key points to doing it properly. Dredging is a culinary technique used to coat a wet ingredient with a dry ingredient before cooking. Some foods are not just dredged in flour, but breaded too in order to enhance flavor and texture. Although it might feel counter-intuitive, the first step in breading is to coat with flour. The egg or buttermilk is the next step and it works as the glue between the flour and the crumbs. In most cases, you should season both the flour and the breadcrumb stages of your breading process. The only way to season the surface of the food is if you add salt and pepper to the first stage of breading. Season the flour with salt and pepper, or season the food before dredging it in the flour. In order for the breading to be properly seasoned as well, however, you also need to season the breadcrumbs. The exception to this rule is when there is an ingredient in the mix that is inherently salty — like Parmesan cheese, pre-seasoned breadcrumbs or salted nuts. Oil will not only help brown the food, but also helps to keep the breadcrumbs or flour coating moist and prevents them from drying out.

If you want crispy on the outside, tender on the inside, fried chickenpan-fried fishair-fried pickle chipsand classic onion ringsthey all start with the same simple cooking technique: Dredging.

In cooking, the word dredge means to coat an item of food in flour or breadcrumbs before cooking it. For example, dredging chicken in flour is one of the steps when preparing chicken piccata likewise veal piccata. Croquettes or cutlets are also usually dredged with flour before cooking. Dredging in flour requires the item to have some moisture about it, which is the case with most food items. It's a good idea to shake off any excess flour so that the coating doesn't turn pasty or gummy. The standard breading technique involves first dredging the item with flour, dipping it in egg wash , and then finally coating it with breadcrumbs. This works because the flour sticks to the food, the egg sticks to the flour, and the breadcrumbs stick to the egg.

In cooking, the word dredge means to coat an item of food in flour or breadcrumbs before cooking it. For example, dredging chicken in flour is one of the steps when preparing chicken piccata likewise veal piccata. Croquettes or cutlets are also usually dredged with flour before cooking. Dredging in flour requires the item to have some moisture about it, which is the case with most food items. It's a good idea to shake off any excess flour so that the coating doesn't turn pasty or gummy. The standard breading technique involves first dredging the item with flour, dipping it in egg wash , and then finally coating it with breadcrumbs. This works because the flour sticks to the food, the egg sticks to the flour, and the breadcrumbs stick to the egg. You'd usually add some seasoning to the flour and breadcrumbs. Salt and pepper are pretty much a given, and paprika, chili powder, garlic powder, and dried or fresh herbs are also good candidates. When you do this, you'll want to prepare three containers: one with the seasoned flour, one with the beaten egg, and one with the breadcrumbs.

Meaning of dredge in cooking

My Recipe Box. Join Now Sign In. Provided By RecipeTips. The process of pulling foods through dry ingredients to coat them before cooking. Flour is the most common dredge used, but other ingredients can be used as well. For example, chicken pieces can be dredged through flour, herbs, spices, or breadcrumbs so the pieces achieve a browned, crispy coating after being cooked. Fish fillets, boneless poultry, pork cutlets, and veal cutlets are some of the foods that are often dredged in dry ingredients before cooking. There are several reasons for dredging: the coating applied to the food acts as a barrier that keeps the food from sticking to the pan as it cooks; it enables the exterior of the food to become crisp and darken evenly without burning; and it prevents the food from becoming tough-textured. Dredging should occur just before cooking.

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To dredge an ingredient is when you lightly coat the surface of the ingredient with a dry substance before cooking it. There are many gluten free substitutions for flour when dredging. You dredge chicken or any other food before pan-frying to help give it an enticing brown crust. Technique Glossary Cooking Basics. Britannica English: Translation of dredge for Arabic Speakers. Tell us why! Of course, you can reverse the direction if you're lefthanded, or because of the configuration of your kitchen, or if you're simply more comfortable going the other way. A good example of this is when you add paprika to your breadcrumbs mixture. Newsletter Sign Up. IIt's simple to do with kitchen tools you already have on hand, or you can use a flour dredger to help evenly coat your food with flour. Comment on this. To keep your fingers from getting more coating on them than the food, use one hand to dip the food into the liquid and the other to dip into the breading. Cooking Tips Index. In most cases, you should season both the flour and the breadcrumb stages of your breading process.

Learn how to dredge chicken and anything else in flour, cornmeal, or breadcrumbs for a crisp, golden coating that rivals any restaurant. Sheena Chihak is a registered dietitian, former food editor and current edit lead for BHG with over 17 years of writing and editing experience for both print and digital. If you want crispy on the outside, tender on the inside, fried chicken , pan-fried fish , air-fried pickle chips , and classic onion rings , they all start with the same simple cooking technique: Dredging.

It is important not to heavily coat the food, but simply apply a light, even coating that will insure that the food achieves a golden brown appearance and a tasty coating when cooked. If you want crispy on the outside, tender on the inside, fried chicken , pan-fried fish , air-fried pickle chips , and classic onion rings , they all start with the same simple cooking technique: Dredging. Gluten-Free Chicken Cutlets I get a lot of requests for gluten-free recipes, so here's one that I hope will please all my gluten-free Flour is the most common dredge used, but other ingredients can be used as well. Your recipes are great,I never knew I could cook so much in my air fryer. The seasoning in the coating adds flavor to the food. In deep-frying, oil plays a big role in cooking the food, browning and keeping it moist. The egg or buttermilk is the next step and it works as the glue between the flour and the crumbs. Technique Glossary Cooking Basics. The fish is dredged with a cornmeal mixture and fried.