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Old 09-07-2011, 04:14 PM   #11
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>>standing . . .

giggle.
made a batch of spaetzle this afternoon, tonight is 'faux' Weiner schnitzel - actually pork tenderloin as DW does not do veal (too cute....)
sliced, pounded thin & breaded. some homemade coleslaw and methinks a biscuit too....
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Old 09-07-2011, 04:54 PM   #12
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This extra step of resting in a refrigerator for twenty minutes is something I'll have to try, but since my breading doesn't come off now, I'm not sure that I would notice a difference. Although I typically only bread smallish items, like fish, shrimp, zucchini... nothing heavier like chicken pieces. Those I just liked floured. You've got me wanting to try some double dipped fried chicken and do a test with one piece refrigerated and one not.
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Old 09-07-2011, 04:58 PM   #13
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pssst - I rarely put it in the fridge. if it can't take 15-20 minutes air drying on the counter,,,,,

I only do the fridge thing where I know I'm going to have a time crunch - ie need to do it well ahead of time.

a double dip breading can be really superb - try a seasoned flour for pass one, then (pulverized) corn flakes&flour for pass two. I do that when I can get my hands on quark for my cornflakes - otherwise I don't normally have the cf's in-house.
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Old 09-07-2011, 05:08 PM   #14
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Originally Posted by dcSaute View Post
pssst - I rarely put it in the fridge. if it can't take 15-20 minutes air drying on the counter,,,,,

I only do the fridge thing where I know I'm going to have a time crunch - ie need to do it well ahead of time.

a double dip breading can be really superb - try a seasoned flour for pass one, then (pulverized) corn flakes&flour for pass two. I do that when I can get my hands on quark for my cornflakes - otherwise I don't normally have the cf's in-house.
I thought by double dipped you were talking the egg wash. As in flour, egg, crumbs, egg, crumbs. I even think I half-saw (translated: watching from a lying position on the couch ) someone making fried chicken that way last weekend on TV. I know I didn't see him refrigerate the pieces, though I could have missed him resting them. He was deep frying the chicken, I remember that much.
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Old 09-07-2011, 05:49 PM   #15
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>>I thought

you thought right -
flour dredge
egg wash
breading
20 minute air dry
egg wash
breading

makes for veddy crunchy
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Old 09-07-2011, 08:06 PM   #16
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I also rest the breaded pork chops.

I also have another important step: drain/rest on a rack! If you drain after cooking on a flat surface, such as a serving plate, guaranteed the trapped steam will separate the crust you worked so hard to achieve.
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Old 09-07-2011, 08:43 PM   #17
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I also rest the breaded pork chops.

I also have another important step: drain/rest on a rack! If you drain after cooking on a flat surface, such as a serving plate, guaranteed the trapped steam will separate the crust you worked so hard to achieve.
I just heard that on that show I mentioned, too. You need to let the finished product rest so the steam can escape. Very good tip.
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Old 09-08-2011, 09:36 AM   #18
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I usually do this- Dip in egg, then dip in crumbs, dip in egg again and dip in crumbs. I then place them on a sprayed sheet and bake. It usually doesn't come off and is nice and crispy.
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Old 09-08-2011, 10:18 AM   #19
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I just heard that on that show I mentioned, too. You need to let the finished product rest so the steam can escape. Very good tip.

Otherwise, you've got facial burn issues.
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Old 09-08-2011, 12:08 PM   #20
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Ok Allow me add my 2₵.

Basic Breading:

Dredge flour: AP flour ( or a combo of several flours such as peanut flour, flaxseed meal), ground sea salt, ground peppercorn blend
Egg wash: Egg, milk (or buttermilk), ground sea salt, ground peppercorn blend, ground red pepper flakes
Crumbs: Panko or Regular Unseasoned bread crumbs, Oregano, Garlic powder, Onion powder, Goya Adobo Seasoning, Accent, Ground Sea Salt, Ground peppercorns, Ground red pepper flakes, Cayenne, Paprika, Thyme, Rosemary, Freshly grated Romano & Parmesan cheeses.

*For poultry or pork - Add poultry seasoning to crumbs.
*For fish - Add Old Bay Lemon and pepper blend and/or McCormick Perfect Pinch Lemon & herb to crumbs.

Let sit for 15 minutes to 1/2 hour before cooking (if breading gets very "sticky" looking re-dredge in crumbs).
Be sure the oil is up to 350F before adding food.
DO NOT crowd the pot/pan.

I LOVE these prep trays.

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