Last, pat on the outer coating and transfer to the final pan. (If you only want to dredge, you can stop here!) Next, dip the dredged food in egg and let the excess drip off. Once the food is set, you can work in an efficient assembly line: First, coat the food in flour and shake off any excess. So how do you bread your food to produce the crispiest, tastiest results? Here are seven pro tips:īefore you start, arrange your supplies from left to right in shallow pans: Seals in moisture so the food won’t dry out.Prevents food from sticking to the pan.Gives the food a crispy, browned crust.We usually dredge or bread raw foods before frying or sautéing them because the coating: Dredge again in an outer coating, such as breadcrumbs. Dip the food in a liquid, usually egg, to hold an outer coating.ģ. This step will help the egg stick to the food.Ģ. Proper breading is a three-part process, producing a thick crust that won’t fall off:ġ. Whether it’s schnitzel, fried fish, or eggplant parmesan, sometimes breaded foods are hard to get right.īefore we get into the process, first, let’s go over some definitions:ĭredging is lightly coating food in a dry ingredient, such as flour.īreading is dipping the food into beaten egg to help the coating stick. And that mess on your counter isn’t cleaning itself. Or your kids won’t eat it because the coating fell off. Your mouth waters.īut then you see that the schnitzel got soggy. Your family gathers ‘round in anticipation. (Note: While carryover cooking can occur in poultry, for food safety reasons we usually don’t recommend removing it from the heat until it’s done.Imagine crispy schnitzel sizzling in the frying pan. Use our guidelines to determine exactly when to take meat off the heat so when you serve it, it’s at the desired temperature. Similarly, meat cooked in a 400-degree oven absorbs more heat than meat cooked in a 200-degree oven, so carryover cooking is greater in a roast cooked in a hot oven. A large roast will absorb more heat than a thin steak, which means there will be more heat in the meat and therefore a greater amount of carryover cooking. So when, exactly, should you remove meat from the heat source? Both the size of the roast and the heat level during cooking will impact the answer. Off heat, the temperature of this roast continued to rise-a phenomenon known as “carryover cooking.” After 15 minutes, it reached its target of 150 degrees. When the center of a roast comes within 10 degrees of the target, it’s time to take it off the heat.Īs long as there is a difference between the outside and inside temperatures of a cut of meat, heat will continue to travel inward. The internal temperature is what matters. The exterior of meat heats up far more quickly than the interior, resulting in a huge temperature differential between the outside and the center of a roast. But the process can result in a significant increase in temperature at the center of a large roast, bringing it from a perfect pink to a disappointing gray. This transfer will slow, and eventually stop, as internal and external temperatures approach each other and even out. Second, because heat always moves from a hotter to a cooler area, as long as there is a difference in temperature between the two regions, heat will keep moving from the surface to the center even after you remove the meat from the heat source. Meat will continue to cook even after it has been removed from the heat source, a phenomenon known as “carryover cooking.” This happens for two reasons: First, the exterior of a large roast gets hot much more quickly than the interior. But judging precisely when meat is done is tricky, because what you’re actually gauging is not whether the food is ready to eat right now-but whether it will be ready to eat once it has rested. To do that, you must hit the meat’s target temperature spot-on 5 or 10 degrees off can make a huge difference. When you’re cooking an expensive roast, getting it to the table cooked just the way you like it is critical.
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