Breading
Breading
Breading (pronunciation: /ˈbrɛdɪŋ/) is a dry grain-derived food coating for a piece of food made from breadcrumbs or a breading mixture with seasonings.
Etymology
The term "breading" comes from the word "bread," as breadcrumbs were traditionally used in the process. The term has been in use since the 18th century.
Process
The process of breading typically involves three stages: first, the food is dusted with flour or another starch, then dipped in beaten eggs, and finally coated in breadcrumbs or a breading mixture. This process helps to seal in the food's moisture during the cooking process.
Variations
There are many variations of breading, including panko, a type of flaky breadcrumb popular in Asian cuisine, and cornmeal, used in many Southern US dishes. Other variations may include seasonings such as herbs, spices, or cheese mixed into the breading.
Uses
Breading is commonly used in a variety of dishes around the world, including schnitzel in Germany, katsu in Japan, and fried chicken in the United States. It can be used on various types of meat, including chicken, pork, and fish, as well as vegetables and cheeses.
Related Terms
External links
- Medical encyclopedia article on Breading
- Wikipedia's article - Breading
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