And yet, this is the way a bound breading is done in all the recipes and cookbooks I've encountered previously. It occurred to me that, although I've always done bound breading this way, it seems like the thin layer of flour between the meat and the egg mixture would actually work against the breading sticking firmly to the meat. Recently, I came across this web page which describes bound breading as a two-step process, excluding the first step of dredging in flour. What is dredgerMerits and demerits.Hope you enjoy the video. Coat with an even layer of desired breading (crumbs, more seasoned flour, etc). Tried to describe about dredging,what a dredging is.Coat with beaten egg, slightly thinned (with water, milk, etc.).Dredge through (seasoned) flour and shake off the excess. Put most simply, dredging involves little more than pulling or rolling the wet food through the dry material to provide an even coating. I've always understood "bound breading" to refer to a three-step process, performed with chicken or other meats that have been portioned and patted dry: Dredging, as a process, is used to remove the deposits percolated underwater for the purpose of clearing the water pathway for ships to pass to create adequate space to construct important bridges, dykes and dams and to weed out silt, intoxicants and pollutants from the bottom of the water. Dredging is a cooking technique used to coat wet or moist foods with a dry ingredient prior to cooking.
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