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/ck/ - Food & Cooking

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>> No.17331990 [View]
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17331990

>>17330346
>>17331827
basado

>> No.17146577 [View]
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17146577

I like it mashed chunky, with butter, pepper, mayo and a dash curcuma.

>> No.17028565 [View]
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17028565

FUCK FRUIT

>> No.16946002 [View]
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16946002

>> No.16937040 [View]
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16937040

>>16937027
See
>>16937026

>> No.15393129 [View]
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15393129

>>15391894

>> No.15182725 [View]
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15182725

but this one is a vegetable

>> No.15103956 [View]
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15103956

why do some recipes call for the traditional flour/egg/breadcrumb method, whereas others simply coat the meat in batter and fry?

In the traditional method, it easy to see that the egg makes the meat sticky, and the breadcrumbs form the outer coating, but what is the flour doing? Is the flour really necessary? Is it just drying out the meat prior to the egg or what?

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