Tag: Breading

Breading: how to make them perfect – Sale & Pepe – Italian Cuisine

Breading: how to make them perfect - Sale & Pepe

They wrap foods in one golden crust, which crunches under the teeth making every bite greedy. It's breading which also, or above all, have the function of protect food from high frying temperatures. Thus, you get a crunchy exterior that packs a soft heart. Based on bread, as the name suggests, they can be enriched with different ingredients and even made in a gluten-free version.

What to bread
The classic cutlet, as well as the simplest of breaded slices, are a simple and quick second course, which is the delight of young and old. Between the cuts of meat indicated, of course, is the veal cutlet, but also the rump (always veal or turkey), the chicken breast and the pork loin. Tasty cutlets are also obtained from rabbit fillets and by the scottadito of Lamb. If, on the other hand, you love the nuggets you can successfully bread morsels made from chest or thighs skinless chicken. THE fish the most pulpy and firm ones are suitable: hearts of Cod, fillets of hake, slices of salted cod, shellfish shelled like prawns and prawns. Also excellent anchovies And sardines whole or, better still, boned and open like a book. Between vegetables, superfine results are obtained with the eggplant and the celeriac, cut into fairly thick slices (about half a cm). Among the funniest preparations to bread and fry are the skewers: prepared with tiny morsels (arrosticini style) or with thin slices of meat, skewered in a zig zag pattern (see photo above). They are also breaded a whole series of croquettes: from simple potatoes or béchamel-based ones up to supplì Romans and the arancini (or arancine!) of Sicilian cuisine. And, of course, several types of meatballs, like the Milanese modeghili based on boiled meat.

The basis, not just of eggs
To make the breading cling to the chosen food, it must first be wrapped in a veil of beaten eggs or only egg white, suitable for more delicate fish products for which the yolk flavor may be too opaque. Wet ingredients like eggplant or fish can be done first flour: the thin layer will dry them, allowing the egg not to slip off. Specialties like arancini and arancine are wrapped in one batter rather liquid of water and flour, which makes the crust very crunchy.

Which breadcrumbs to use?
In many recipes it is simply said "breadcrumbs". But there are many versions, each with different results. Let's start with the simplest type, the one we can prepare at home by grating the stale bread: very crunchy and rightly coarse, it will be necessary pass it through a sieve because, if larger crumbs remain, they risk detaching and burning in the cooking fat. Practical is what you buy ready, from the baker or packed at the supermarket (also in the gluten free version): it has a fine and homogeneous grain but the defect of becoming “can”, or rather stale, quite quickly. The advice is to keep it in a tightly closed jar and don't forget it in the pantry for too long. Always a good choice is to use fresh crumb, also of bread, passed at the moment to the mixer: the crumbs, once fried, will be very light. If you love to browse in Asian product stores you must try the Japanese panko, which is a rather coarse flaked bread with a very crunchy effect. The only flaw: it takes a little effort to keep it attached to food. For this you can mix it with a small part of "local" breadcrumbs, finer. Milanese fashion, you can use crumbled breadsticks finely, but also cracker: pay attention only to the quantity of salt (some of the bread substitutes are very salty) and to the fact that, being already golden at the start, they darken faster than other compounds: cooking must therefore take place over a very moderate heat and be constantly monitored.

How to enrich breading
Bread mixes and other ingredients are a good choice for increasing taste and crunchiness. In the first case, just add a handful of herbs dried, or fresh and finely chopped: parsley, thyme, marjoram, oregano, perhaps together with a pinch of chilli, will immediately give a special touch to the most banal of scallops. A hold of turmeric you hate paprika it aromatizes and makes the crust super colored. The salt, which never spreads on the meat (on pain of condensation which would cause the coating to peel off), can be combined in very small doses with breadcrumbs or egg, although many prefer to salt the fried food just a moment before serving. For rich crusts, you can add 20 percent of corn flour, grain or thin lamellae of dried fruit, such as almonds or hazelnuts, or seeds lowercase (poppy, sesame). Also indicated i cereal flakes: if corn flakes seem a bit of a gamble, due to the overly distinctive taste, try the corn flakesoats, with a more neutral flavor.

The right moves
Finally, let's review the steps for perfect results. It is essential that the pieces are all of the same size. In particular, it thickness it must be uniform otherwise the cooking will not be and we will have slices or morsels all with the same degree of external browning, but some raw inside, or all cooked inside, but some burnt outside. The passage in the egg, or in the flour and water batter, it can be extended to about ten minutes, during which the wrapping will adhere better to the food, slightly impregnating it. Before getting to the breadcrumbs, the food must be well drained from excess. The next one step in breadcrumbs it must only be done just before frying, otherwise the external mixture becomes moist and does not fry. Press gently with your hands to to join the breading. The cooking fat (peanut oil or clarified butter) must not be too hot but around 140 °, to allow a complete cooking without darkening the crust too much. As soon as it is ready, the breaded fried food is transferred to a special paper and gently dabbed to dry it even on the surface. It's time to serve it: still hot, super golden, practically irresistible!

January 2022

Gluten-free crunchy breading, gluten-free options – Italian Cuisine


With breadcrumbs, dried fruit or corn flakes. Or with various types of gluten-free flours. The secret? They must be crunchy and never greasy!


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Today we return to talk about gluten free but in an even more delicious way. Have you ever wondered how to make perfect ones crunchy gluten free breading? Don't worry, it's easier done than said! Let's start with a consideration: being celiac does not mean having to give up taste, crunchiness and gluttony. There are many gluten-free options to use to prepare crunchy breading, for example, you can use barred corn flakes, corn or rice flour, breadcrumbs and of course dried fruit. Imagine having to give up a good fried … Impossible!

A bit of history
But did you know that the feeling that crunchy food gives was studied in the 1950s at the American General Foods laboratories? Yes, this is a case where psychology meets food and the result is amazing. From the data that emerged from the study, crunchiness is a very important element in human psychology: a crunchy food is so good and psychologically satisfying that it pushes us to keep eating it without taking into account our sense of hunger or satiety! But back to us, here are which foods to prefer to prepare crunchy breading suitable for celiacs.

Crunchy gluten free breading

191103 "src =" https://www.salepepe.it/files/2021/09/corn-flakes-@salepepe.jpg "width =" 168 "style =" float: left; "height =" 168Corn flakes gluten free: crunchy. Try breading a breast or some chicken nuggets! To prepare 4 breaded chicken breasts you only need to coarsely chop 100 g of cereals, add salt, pepper, spices or herbs to taste. Beat an egg with a drop of milk (about 10 ml) and add a pinch of salt. At this point pass the chicken (breast or morsels that are) first in the liquid mixture and then in the corn-flakes breading making them adhere evenly. Now decide whether to fry or bake the meat! Guaranteed result!

191102 "src =" https://www.salepepe.it/files/2021/09/farina-di-riso-@salepepe.jpg "width =" 210 "style =" float: left;Rice flour: impalpable. Excellent for preparing tempura, the classic light and very crunchy oriental batter. The first rule of tempura is that it must always be very cold, even before dipping the vegetables or what you prefer to fry. How to prepare one Tempura perfect vegetable? Start with the ingredients: 3 carrots, 3 courgettes, 200 g of very fine rice flour, 300 ml of very cold sparkling water, salt and sunflower oil for frying. The first step is to cool the water in the freezer, it must be very cold. Meanwhile, cut the vegetables into thick sticks. Take a small bowl and add the flour, ice water and a pinch of salt; mix quickly to obtain a smooth batter. Take a large pan or a wok and heat up plenty of seed oil; at this point, when the oil is at temperature, add the vegetables previously immersed in the batter. Cook for a couple of minutes, drain the excess oil and enjoy your gluten free tempura!

Dried fruit: delicious. Chop a mixture of nuts such as pistachios, walnuts, hazelnuts, peanuts and pine nuts in a blender; add the parsley or chopped herbs, salt and pepper. Make it adhere perfectly to slices of meat or fish … Imagine eating a steak of tuna in a dried fruit crust? Mmh, what a watering!

Gluten free breadcrumbs: classic. Yes, even celiacs can enjoy the crunchy crust that only breadcrumbs can give to food. It is an indispensable ingredient for drying excessively liquid fillings, for gratinating and also, obviously, for frying. In this case, there is no choice. To make the breadcrumbs adhere evenly, you must first pass the food into a bowl where you have previously beaten and seasoned an egg with salt and pepper.

September 2021
Giulia Ferrari

Posted on 09/24/2021


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Sicilian breading: you should always have an escort – Italian Cuisine

Sicilian breading: you should always have an escort

A breadcrumb with an unmistakable aroma, to be used in a thousand different ways to bring some Sicilian air into our homes

The scent of this one breading it is also a little the scent of Sicily. After all, one of the iconic dishes of Sicilian cuisine is precisely the ca'muddica pasta, that can be declined in many different recipes with an irresistible detail that unites them: the bread crumbs. It is not just a final touch to be given to the spaghetti dish, but a simple idea to be exploited with a lot of imagination.

This flavored breadcrumbs is also a symbol oflove: Claudia from Sciacca, in the province of Agrigento, sends ready-made bags to her daughter Sofia, who lives in Milan. You can to preserve and to pull out in the most opportune moment: it takes just a little to transform simple ingredients and savor a bit of Sicily. Claudia was our mother too, telling us about her recipe.

The Sicilian breading recipe

To prepare this breading you need the following ingredients: bread, garlic, wild fennel, caciocavallo, parsley, salt and pepper. The ideal is to recover the stale bread: once hard, it must be grated and combined with parsley chopped, thegarlic reduced to small pieces, the cheese grated and finally seasoned with salt and pepper. There is no need to weigh, you can go to the eye, even according to your preferences. It can be prepared in abundance, as it is possible freeze and keep it as an escort.

How to use Sicilian breading in the kitchen

This Sicilian breading is suitable for many different preparations: you can use it first for breading e to fry the classics cutlets, le vegetables, le meatballs and omelettes.
If you don't prefer frying, you can use breading also for to roast the chosen ingredient. A very simple one grilled chicken breast can become really greedy: before roasting, it will be enough to pass the slice in the oil and then in the breading.
Rolls, zucchini is sliced ​​aubergines, stuffed tomatoes… the possibilities are endless! Toasting in the pan or baking in the oven, the breading will give off an aroma that will make your mouth water.

You can also prepare simple ones meatballs: beat the eggs and mix them with the breadcrumbs, add a little milk if the mixture is too dry, take a tablespoon of the mixture and fry the meatballs in the boiling oil.

Careful, the stock doesn't last long because it's too good.

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