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/ck/ - Food & Cooking

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10406147 No.10406147 [Reply] [Original]

To bread and fry immediately? Or to bread, let rest in fridge, then fry?

I've seen both methods, and the merits of both, but which do you do?
(making fried pork cutlets by the way)

>> No.10406156

I always wait, but 5 - 10 minutes is fine. I've not noticed any difference if I waited longer.

>> No.10406171

>>10406147
Longer I wait it seems to turn more into a shell rather than a crust.

>> No.10406214

>>10406171
Depends on if you're doing something like a beer batter, or flour/eggwash/breadcrumb, or something like a mustard and panko spackle.

>> No.10406231
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10406231

I always let my stuff rest at least half an hour before it hits the oil. Seems like ALOT less of your dredge sloughs off into the pan if you give the coating time to hydrate. I've seen some people say that an overnight rest gets you the best crust and seen the comparison pics to prove it, but unless the pope is coming over I ain't dedicating two days to frying up whatever piece of chicken was on manager's special this week.

>> No.10406246

>>10406147
I wouldn’t rest it in the fridge, that cools it down and makes it take longer to fry, meaning potentially undercooked meat or over cooked breading
Just let it rest on the counter for 5-10 minutes in my book

>> No.10406445

>>10406231
Alright, if it's 8:00 meal time, I'll coat the cutlets at 5:00 when I get home from work and leave 'em on the counter as per
>>10406246

Thanks anons!

>> No.10406468

>>10406147
Depends. If your "breading" is just flour then drop it in the oil right away or it can get glue-y. This can also happen with corn meal etc. depending on the brand and the grind. If it's a batter, I'd also do it ASAP. If it's actual crumbs or pieces or you're doing a double coat, then it's fine to let it sit for a few minutes before you fry.