Deep-FryingĪnother way to fry foods is to deep-fry them. Foods that are often pan-fried include chicken, potatoes, fish, and pork chops. Because food is not completely covered by the oil during pan-frying, you will need to turn the food after one side is done to allow for even cooking throughout. Pan-frying does use more fat than saute-ing, so it requires longer cooking times and lower heat. Instead, it should be hot enough to sizzle when food is added, usually at 350☏ to 375☏ (177☌ to 191☌). The fat should not be so hot that it smokes. Crumbs can be made from bread, ground nuts, cereal, crackers, or shredded coconut. Q Quickly place the food into a container of dry crumbs and coat evenly. An egg wash is a mixture of beaten eggs and a liquid such as milk or water. Immediately dip the food into an egg wash or other liquid. Keep in mind that perishable foods should not be left out for more than 2 hours.ĭon’t forget dredged chicken and fish is great on the grill.Dredge the food product in seasoned, dry flour by dipping it into the flour and coating it evenly on all surfaces. Create a thicker coating by dredging in seasoned bread crumbs, cornmeal or crushed crackers. To help your fingers from getting more coating than you chicken, use one hand for dipping in liquid and the other for dipping into the breading. The egg wash provides a sticky coating for the final coating to cling to. This will help seal in the moisture and protect the chicken and fish from high cooking heat. Fish and chicken should be dredged in flour first. Prepare your the coatings in separate shallow dishes so you can dredge in an assembly line fashion.

The seasoning in the coating adds flavor to your food.

The coating helps to brown the food and provide a crunchy surface.

The flour and other dry ingredients seal in moisture to prevent the food from becoming tough.

The coating keeps the food from sticking to the pan while cooking.

Some reasons why you would want to dredge your food before frying or sauteing: Dredging also referred to breading, means to dip food such as poultry, fish, or meat in flour, cornmeal, or bread crumbs to help preserve moisture during cooking.

What is dredge in cooking