Dip the food to be breaded in the flour to get a thin, even coating on the outside of it. An even easier way is to use soy milk/almond milk/rice milk in place of the egg. There are many commercial egg substitutes that can be used. Vegans and those who do not want to use eggs can also enjoy breadings. Bread crumb mixture can be about 1 1/2 cups bread or cracker crumbs (or whatever you want to use, even corn flakes or other grains), about 1/2 cup flour, a few dashes of salt and pepper (and whatever other seasonings you like). Additionally, it might be easier to sprinkle or coat with a small amount of flour before dipping foods in the batter.Ī basic breading recipe: flour for initial dredging, beaten eggs or other wet mixture for second coating, and bread crumb mixture for final coating. (A non-alcoholic version can be made with club soda, although the alcohol will mostly cook out when heated.) Note: with batters, obtain the best results by being sure food has been patted dry before coating. Gently whisk in 1 cup of beer until smooth. here is a basic beerīatter recipe: place 3/4 cup flour and 1/2 teaspoon salt in a large bowl. Whisk until smooth and use soon after making, do not let this mixture rest as in the first recipe. Another basic batter recipe is: mix about 3/4 cup of flour with 2 tablespoons baking powder, a few dashes of salt and pepper, and about a cup of water. By allowing the batter to rest in this recipe, it gives the grains a chance to break down a bit, which will help it hold together better. This will make it easier to bread all your food without creating as much of a mess or a hassle, and save you some frustration (and prevent your fingers from becoming breaded!).Ī basic batter recipe is: mix one up of flour, a few dashes of salt and pepper (about half a teaspoon), and about two cups of water set aside to rest for at least 20 minutes before using. Be sure to use one hand to handle the food in the dry ingredients and the other hand solely to dredge in the wet ingredients. Use the other hand to coat the food in the final mixture of bread crumbs (or cracker crumbs or whatever you are using). Use the other hand to dredge the food through the beaten egg or whatever wet mixture you're using. To coat foods with a breading for deep-frying, pan-frying, or baking, dredge a piece of food in flour with one hand and gently shake off excess flour. (If using larger pieces of food, coat one piece in the batter at a time.) To coat foods with a batter for deep-frying, simply prepare the batter and then place a few pieces of the food into the batter to coat it fully. It all depends on the person, as with most other things! Obviously the breading is more versatile and can be baked rather than fried, so that's one huge advantage over batter. Some people do enjoy the process, however, and find it relaxing and therapeutic. I have breaded foods before and find it time consuming and even annoying. I find a batter to be much easier and quicker to coat the foods. I personally hate breading anything and prefer to use a batter when possible. The breaded food may look slightly more textured due to the crumbs used as the coating, whereas the battered foods may have a slightly smoother appearance, although both look very similar. Often there is a golden crispy crust on the food when it's been battered or breaded. Also, the basic preparation to coat the food is slightly different.įinished products with any type of coating, whether it is battered or breaded, look very similar. Batters are considered "wet coatings." One of the big differences between the two isn't necessarily the flavor, ingredients, or health values of one over the other, but the battered foods must be deep-fried, whereas the breaded food can be either deep-fried or pan-fried (or even baked).
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