Kayelle
Chef Extraordinaire
I bought three dedicated pans for the purpose and use tongs.
Works for me.
Works for me.
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I bought three dedicated pans for the purpose and use tongs.
Works for me.
I use three paper bowls, and throw them away after my breading. It is one of the few things I use paper plates/bowls for. I use throw-away stuff for anything that I know is going to be really messy. I love to cook and love to eat -- I hate cleaning.
CD
Charlie when you are breading your food, like a veal cutlet or a vegetable with flour, egg and breadcrumbs. You dip the food in the flour first, with just one hand, while you keep the other hand out of the way. Then you take it out of the flour and dip it in the egg, and repeat for the breadcrumbs. All the time using one hand to handle the food, while the other hand stays clean for frying.
That is how it is supposed to be done. But most people start out with that intention and end up using both hands. When they are done with the breading, they have as much egg and bread on both hands as there is on the food. It is an art to keep one hand clean. Not as easy as it sounds.
For years saucers and pie plates worked just fine for me. I'd seen the triple-type breading pans in catalogues, etc. and poo pooed them. Thought they were a waste of money until...yep. Saw a set at Goodwill for 50 cents and bought them. They are plastic and look just like these.
I love them and am double surprised how nice a job they do. There's something about the shape of them and the depth that makes them work very well. I'm a believer now.
With my trusty pigtail turner and these little gems, I don't have any more issues with the dreaded "breading hands/fingers."
Pig tail turner....
I had one years ago... I need another...
Ross
Wet hand- dry hand method for me on the rare occasions I need toWhen you are breading, do you do the
One hand dry
The other hand wet method.
Or do you just jump in and get the job done! Worry about the messy hands later.
I am in the middle of breading three eggplants. Sorry I ever started. After that I have three pork chops that have been marinating in a soy sauce liquid since last night.
I don't do either. I use a pigtail turner that has freed me from the dreaded breading fingers. It does all the picking up and breading for me. I simply poke the turner into the targeted food, dip, dunk or whatever and slip it off the turner. Haven't had any breading issues since I began using my handy little piggy.
I have never heard of a pigtail turner before so I looked it up...what a great idea!
What is it that makes the pig tail turner so useful?