Monday, Monday 2025 October 27 Dinner/Supper

[dragnlaw]

I will say that there are plenty of times the breading gets left behind when I fry! But rare in oven baking.

Do you buy spray on oil? When oven baking breaded items give them a spritz of the oil. Seems to make them brown nicerer and betterer.

(hold over from wording in the English department frustrations)

 

[pacanis]

Last night was Ol-Blue's melt in your mouth pork loin.

And I made another oldentime DC recipe, but did not eat it until this morning. What was called mushroom gratin. It made a good breakfast

 

[taxlady]

Once in a while I see a recipe that has breading and it mentions letting the breading air dry a short while before frying or baking it.

 

[pacanis]

Once in a while I see a recipe that has breading and it mentions letting the breading air dry a short while before frying or baking it.

I just saw that recently myself.
Granted, my mother always did it, not in the fridge but on the counter, but when I started breading things I never saw the need. Even for zucchini. Not if you pat them dry first.

Anyway, I made a new chicken fried steak recipe a couple days ago and the breading was OK, but I can't say that letting the steaks rest after breading added anything to what I was already doing.

I think this is one where the kitchen gods come into play.

 

[KatyCooks]

I will say that there are plenty of times the breading gets left behind when I fry! But rare in oven baking.

Do you buy spray on oil? When oven baking breaded items give them a spritz of the oil. Seems to make them brown nicerer and betterer.

(hold over from wording in the English department frustrations)

No, I don't use spray on oil Dragn.

I think Pac may be right about the Kitchen gods!

 

[Shining Wizard]

I always refrigerate my breading before cooking

 

[caseydog]

Double frying can help keep breading from separating from meats. It slowly cooks out some of the water on the first fry, then you let it rest before doing a hotter fry to make your golden brown crust.

CD

 

[Kathleen]

I just saw that recently myself.
Granted, my mother always did it, not in the fridge but on the counter, but when I started breading things I never saw the need. Even for zucchini. Not if you pat them dry first.

I think this is one where the kitchen gods come into play.

And this is why Mathilda, our kitchen witch, will continue to ride her broom above one of our kitchen doors......

 

[Meryl]

The fridge time helps the egg dry a bit and hang on to the coating.
Back in the 60's I complained to my mom about my breaded pork chops (hers were beautiful), this was her advice.
Never really knew why it is just my take on it.

I discovered this method a while back, it definitely makes a difference.