There’s no magic cooks of many years still get it wrong, finding themselves either having used way too much flour that they just have to discard, or trying to figure out how to safely touch the flour scoop with hands sticky with raw meat juice to add more flour. Any flour remaining after use must of course be discarded, as it’s had raw meat in it, so you want to try to use only as much as you need in order not to waste flour. The hard part in dredging is always gauging how much flour you will need. They occur as a result of a Maillard Reaction. The carmelized bits aren’t actually carmelized, and aren’t created through caramelization. When done coating the meat, shake off any excess flour, as it can burn. Or, you can simply put the flour onto a plate, and roll the meat around in it, pressing it into the flour. To coat the meat, you can toss it with the flour in a plastic bag, a paper bag or in a plastic container with a lid. Whatever the coating matter, it can be seasoned first, or not. The flour used is generally white wheat flour, but other items such as breadcrumbs or cornmeal can be used. This will help it to brown more quickly when it comes to that part, and stop great clumps of flour from sticking in various parts.
To dredge meat, dry the meat slightly between pieces of paper towel before. Spread the fat over the interior of the pan being careful to cover the entire interior. Hold the butter so that the wax paper is between the butter and your fingers. In dredging, meat such as beef, chicken, turkey, veal, or pork is coated in a flour and then browned in a pan. Cut a square of wax paper large enough to hold 1 Tbsp. Nothing does this short of dipping the meat in a gallon of varnish. It’s a myth that it seals the surface of the meat to keep the juices in. The purpose of dredging is to make a meat’s surface a more attractive brown colour, and to create flavourful carmelized flour bits in the pan that can be used in making a thick sauce through deglazing. I'm not quite sure what would be contaminated when you are dipping the chicken in egg and then in flour.Dredging is coating something, usually meat, with a flour before browning the item. I have saved a lot of flour by using a dredger. If you put the flour in a dredger, you can reuse any that remains after you have doused the chicken with it, because it never touched the chicken. Pros: Very easy, though it requires a few pans for dredging. You have to throw out the unused flour, because it might possibly have raw chicken juices in it. How Its Done: Food is dredged in flour, followed by beaten eggs, followed by dried bread crumbs. With hand-dipped chicken, you just can't do this. October 12, – I think that the only contamination would be in the flour, if you were planning on saving the excess for later use. The less I have to touch it, the happier I am. I still have to touch the meat when cutting it into strips, but at least I don't have to toss it around in the flour with my bare hands. I've even used it to put spice mixes on steak for fajitas.
That's why I use a dredger on meat that needs a coating. I feel like no matter how much I wash my hands afterward, they are never clean enough. I suppose that the way a sand dredger deposits sand onto other areas is kin to the way a cooking dredger deposits flour onto food. My uncle had a sand dredger that he used to deepen the river bottom, and it would store and deposit the sand somewhere else. I usually associate the term “dredging” with scraping sediment out of an area. The plastic container store has a dredger for sale but will a plastic dredger work as well as an aluminum one? Will a dredger come in handy when making pie? It's difficult to get flour out of the bag constantly for this and I might also put too much flour which is not good.Ī dredger works perfect because it puts just the right amount of flour on the dough and distributes it evenly too. When rolling out the dough for the pastries, I always have to keep some flour on hand to prevent the dough from sticking to my hands or the surface I'm working on. Fried fish: To elevate your next fish fry, use seasoned flour as the perfect coating mix before pan-frying the fish fillets. I use a flour dredger when I'm making pastries. November 30, If you're making the pie crust yourself than it certainly will. What Are Some Different Types of Frying Pans?Ī dredger with small holes also works well for sprinkling cinnamon sugar topping for french toast or coffee cake.
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