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Old 02-12-2014, 04:17 PM   #31
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Originally Posted by Andy M. View Post

This is a common instruction with breaded items. It serves to make the breading stick better. the crispness comes later when it's cooked.
Yup. I bake it at 425F, which vaporizes the moisture pretty quickly - 15 minutes is all it takes.
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Old 02-13-2014, 12:56 PM   #32
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Originally Posted by Andy M. View Post
This is a common instruction with breaded items. It serves to make the breading stick better. the crispness comes later when it's cooked.
I see. I do have issues with breading coming loose from the item sometimes.
I always use the flour then egg wash then bread crumb method, but always put them directly into the hot pan.

I guess the paramount point is to make sure the meat is room temp and is very dry before the breading method?
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Old 02-13-2014, 01:33 PM   #33
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Originally Posted by Roll_Bones View Post
I see. I do have issues with breading coming loose from the item sometimes.
I always use the flour then egg wash then bread crumb method, but always put them directly into the hot pan.

I guess the paramount point is to make sure the meat is room temp and is very dry before the breading method?
I'm not sure room temp is important.
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Old 02-13-2014, 01:39 PM   #34
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>>allowing the meat to sit with breading on it would allow it to get soggy?
the question to ask is: where would the moisture/soggy come from?
the meat is dry, the breading is dry, the rack/parchment is dry, the only 'wet' thing around is the egg wash. btw, you can go purist and use just egg whites - do try it sometime.

bringing the meat to room temp does several things.
in high humidity, moisture does not condense on the cold meat.
as meat warms it exudes water; this is more pronounced if it has been frozen
breading burns; cold meat means higher temps and longer times to cook. see: burnt breading....

allowing the air drying period 'reduces' free moisture from the egg wash running around the meat. not so much that it evaporates, but more that it is absorbed into the breading and then cooks/bakes out leaving the breading crisp.

several of our/my favorite dishes take a 'double dip' - white Japanese eggplant slices done with a mix of corn meal and lightly pulverized panko, for example. egg wash, bread; dry; egg wash, bread; dry; pan fry....
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Old 02-13-2014, 01:43 PM   #35
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Allowing it to rest/air dry is so that the moisture will come to the surface where it will be cooked off. If the meat has moisture in it then steam is created that push's the coating off.

I've kept them in the fridge to rest then put them to the fire and had no problems.

I believe moisture is the issue rather then temperature.

That's how it was explained to me and it seems to work.
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Old 02-13-2014, 03:45 PM   #36
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I fry up liver after triple breading with just seasoned flour, it's moist enough it doesn't need an egg wash.
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Old 02-13-2014, 05:27 PM   #37
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The air drying helps to keep your oil clean, less burnt flour, crumbs etc...

I sometimes "wet" the meat with melted butter or oil if it is going into the oven and then coat it. I think the fat under the coating helps to crisp things up when oven frying.

A little sugar in the breading helps to give the coating additional color without changing the taste.

When oven frying go with a hot oven 425 to 450 F and a shorter cooking time.
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Old 02-14-2014, 12:40 PM   #38
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I am still having a hard time grasping the idea that allowing breaded anything to sit would not get soggy. Meat does weep.

But I can assure you that i will indeed try this method the very next time I bread something. I have some pork chops that would make very good candidates.

So, its dry the meat very well. Flour -egg wash -bread crumbs, then allow to sit on a rack for how long? In fridge or counter air dry?
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Old 02-14-2014, 12:56 PM   #39
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Quote:
Originally Posted by Roll_Bones View Post
I am still having a hard time grasping the idea that allowing breaded anything to sit would not get soggy. Meat does weep.

But I can assure you that i will indeed try this method the very next time I bread something. I have some pork chops that would make very good candidates.

So, its dry the meat very well. Flour -egg wash -bread crumbs, then allow to sit on a rack for how long? In fridge or counter air dry?
Yes. How long? More than 5 minutes, 'cause sometimes some of the breading falls off when I make schnitzel.
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Old 02-14-2014, 01:03 PM   #40
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RB, it will get soggy, but the flour, egg, and crumbs will set up and bind together. The high heat of the oil or oven will quickly evaporate the moisture - think of all the steam bubbles coming out of a piece of frying chicken - and dry out and crisp the crust.

15 minutes in the fridge works well.
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breadcrumbs, herbs, pork, recipe

Breaded Pork Loin Cutlets I have been trying to nail the seasonings for KFC chicken for years. Last night, I was preparing a seasoned breadcrumb coating for pork loin cutlets, and got the KFC taste. With the pork, it came out wonderful, and so, I have to share. Preheat your oven to 360' F Set up a breading station with two wide bowls, filled from left to right with the following; AP Flour, Egg Wash, and a shaker bag of Seasoned Breadcrumbs. The flour is unseasoned. The egg-wash is simply 1 large egg combined with a splash of milk. The breadcrumbs are seasoned like this: 1 cup breadcrumbs 1 tsp. dried oregano 1 tsp. dried basil 1/2 tsp. salt 1 tbs. ground pepper 1/2 tsp. MSG 2 dashes dried ginger 1/4 tsp. dried marjoram 1/4 tsp. dried thyme 1/2 tsp. celery seed 1/2 tsp. granulated garlic 1 tsp. paprika Combine well. Make sure the cutlets are moist. Dredge in the flour until evenly coated. Gently knock of excess flour. Place into the egg-wash and flip to completely coat. Place in shaker back and shake until evenly coated. Place on a foil-lined cookie sheet. Bake at 360' F for 30,minutes. Serve with your favorite sides.:chef:ade. The flavor is better than with chicken. Oh, and just as an experiment, I used left-over smashed spuds, seasoned with the same herbs and spices, with some left over ground beef, and a raw egg added, and made potato pancakes this morning. They also came out very good. I can see this flavor combination used for gravies, with lamb, veal, turkey, and chicken. I would think you could also make a seasoned flour, if you didn't want to use the breadcrumbs. Seeeeeya; Chief Longwind of the North 3 stars 1 reviews
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