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Post by roseberri on Jan 18, 2019 23:11:25 GMT -5
Tips to breading meat so it won't dry out.
Don't use the milk, but also don't dry your meat. Use whole eggs, but make sure they're well beaten (the color will go to a pale yellow). The whites act as more of a 'glue' while the yolks only serve to wet things down. Make sure to shake the item after it's gone in the flour. If the eggs layer is going on too thickly, thin it with a bit of water before you do the next item. Really press the crumbs in on the final station. Shake the container to get a good distribution, then set the item in there. Spoon the crumbs from the side on top of the item 'til you can't see it, then press the crumbs into the item. Shake the item as it comes out of the breadcrumb station, or leave it to set for a few minutes on a sheet tray or wire rack, or both.
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Post by Deleted on Feb 11, 2019 13:39:31 GMT -5
Thank you
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