[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 116 KB, 1280x720, maxresdefault.jpg [View same] [iqdb] [saucenao] [google]
14209403 No.14209403 [Reply] [Original]

Is there a shortcut to breading? The 3 step dredge process is infuriating.

>> No.14209427

what is 3? cut that one out entirely. season #1
there you go i just trimmed the process for you

>> No.14209460

>>14209403
Just do it all on one plate you moron.
>flour
>pour egg over
>pour breadcumbs over

That was super hard.

>> No.14209479

yeah it's called "shake n bake" dipshit

>> No.14209485
File: 1.68 MB, 415x212, fucking disgusting.gif [View same] [iqdb] [saucenao] [google]
14209485

>>14209403
throw it all in a garbage bag and toss it in the trash, fuckscum.

>> No.14209486

>>14209479
>and i helped

>> No.14209496

>>14209403
Absolutely! You just have to be cool with eating white trash style food.

>> No.14209523

>>14209403
You need to change how you think about it. Your post tells me you haven't had a really good outcome from frying yet

>> No.14209539

>>14209427
Breading is shit tier without flour
>>14209460
Enjoy your inconsistent breading
>>14209479
Doesnt work in all breading applications
>>14209485
Slit your throat immediately
>>14209486
No you didnt
>>14209496
If it actually worked I'd be ok with that
>>14209523
You make assumptions like you make good posts; poorly.

>> No.14209545

>>14209403
>Is there a shortcut to breading? The 3 step dredge process is infuriating.
Typically, I only 3 step if I'm frying because it gets into every nook and cranny of the breading, otherwise I don't want the raw flour in my 3 steps. If you're frying? beer batter or tempura batter is 1step

Anytime you need egg + breading, think about giving the chicken first something clingy/sticky instead, and if it has a little bit of fat in it, all the better for browning the crumbs later. Examples: buttermilk, yogurt, mayo, ranch or other creamy dressing, dijon mustard. Roll it in the yogurt (or marinate it in a bag with the dressing and other herbs/garlic). Then just roll it in the crumbs of your choice. Can be anything, from crushed ritz crackers, quickly grated or pulsed leftover bread, matzo ball mix, falafel mix, buttermilk cornbread mix, pretzel crumbs, and whatever zest, herbs, seasonings. You'll get creative. Oven bake or shallow pan fry, but be careful of splatters in the latter. If you worry, go ahead and oil or spray your pan after lining in foil. I like an air pillow sheet that lets the top get as brown as the bottom. Don't flip anything breaded until 75% done, or the trapped steam can separate it from the meat.

Overall, why do you like breading? If it's JUST for a texture thing, you can also butter some bread crumbs and broil at the end, a sprinkle over or even coating. That's even easier. You can also toast some nuts. Another shortcut is like making homemade croutons, nonstick fry some coarse crumbs in a frying pan until crisp. I love to toast some crumbs w/garlic and parm as a topping for lots of things, esp a one-pot kind of skillet dinner. Panko gives deeper crunch. Cornmeal dust something lightly cooked, like thinly sliced onions, or jalapenos, garlic chips, and use as a crunchy topping.

>> No.14209552
File: 495 KB, 194x172, HOLY SHIT IS THAT MIKE TYSON.gif [View same] [iqdb] [saucenao] [google]
14209552

>>14209539
>If it actually worked I'd be ok with that
You asked for it:

Marinate your chicken in mayonnaise, then bread it.

>> No.14209582

>>14209403
Place I worked at I used to batch bread them, you just need 3 large containers with lids. Just put all your chicken in and shake at each stage.

>> No.14209611

2 large freezer bags
egg in 1 bag
seasoned breading in 1 bag

Mix product in egg bag and coat
Take product and place in breading bag and coat
Refrigerate uncovered for 30 minutes
Coat with oil spray
Bake
Throw bags away

No fuss no muss

>> No.14209615

>>14209403
Make a batter instead. Not exactly the same, but a good substitute while taking less dishes.

>> No.14209620

>>14209403
pretty fuckin smarmy for someone asking for help.

>> No.14209624

>>14209620

He's infuriated. Keep working on that reading comprehension, you'll get it one day.

>> No.14209632

It takes like 10 minutes to bread a package of chicken breasts. Its really not that difficult time-consuming.

>> No.14209639
File: 72 KB, 882x624, what now.jpg [View same] [iqdb] [saucenao] [google]
14209639

>>14209539

>> No.14209641

Just use one hand for dry and one hand for wet, and go fast. It doesn't take that long but there's no real way to avoid making a big mess.

>> No.14209677

>>14209403
Nigga.
Batter.

>> No.14209772

If you're using breadcrumbs and want it evenly coated then, I don't think so, no. I could be wrong, but I've never seen any other method nor have I heard of one in passing.
However, if you're okay with floured rather than breaded, then there's a two-step process for that but it involves waiting. Basically:
1) season your flour with plenty of salt, dredge (or shake) your meat in it then remove.
2) let the meat sit until the salt has leeched humours from it and the flour coating is wet then repeat the dredge/shake and into the hot oil/grease it goes.

I would imagine that doing step 2 with breadcrumbs rather than flour wouldn't work very well, but you could try that and lemme know how it went. I wouldn't rec that, tho.

>> No.14209821

>>14209539
Take your own advice

>> No.14210296

cut out the flour

>> No.14210990

You can either do it fast or do it right