CONCEPT 16: CREATE LAYERS OF BREADING THAT STICK

Question 1

Breading usually consists of what three things?

Answer 1

Flour (or some flour like substance); an egg wash (or something like it); and bread crumbs (sometimes toasted), ground cereal or crush crackers.

Question 2

What is the inherent problem with breading?

Answer 2

Creating a bound breading that is both texturally pleasing and will not fall off the meat.

Question 3

One of the principle reasons breading fails to adhere with meat. How do you fix it?

Answer 3

Excess moisture rapidly turns to steam, forcing the coating to release from the meat as steam escapes. To fix, dry your meat thoroughly.

Question 4

What does pounding meat accomplish when breading?

Answer 4

It encourages the presence of soluble, sticky proteins which will help keep a coating in its place.

Question 5

What step is paramount to creating a solid crust?

Answer 5

Using a three-layer coating.

Question 6

What is the first layer of breading and its purpose?

Answer 6

Flour (or cornstarch) is the initial coating of starch that will absorb any excess moisture, creating a tacky base coat when combined with the sticky meat proteins that act as glue for the breading.

Question 7

What is the second layer of breading and its purpose?

Answer 7

Egg wash (or similar liquid coating) contains proteins that are also sticky, especially when lightly mixed at room temperature, when they begin the process of unraveling and, as a result, are better able to bind with the layer of flour beneath.

Question 8

What is the third layer of breading and its purpose?

Answer 8

Consists of bread crumbs (or something similar) to provide a textural majority of the crust.

Question 9

Why is rest after breading important?

Answer 9

A short rest helps ensure a strong bond with egg proteins, which will then have time to penetrate into the honeycomb structure of the bread.

Question 10

Are the proportions of layers important?

Answer 10

Yes

Question 11

What happens if you use too much flour?

Answer 11

Too much flour can act as a barrier between the meat proteins and egg wash layer.

Question 12

What happens when you use too much egg wash?

Answer 12

If the egg wash is too heavy and thick it will separate from the meat due to the combination of its own weight and the steam escaping during cooking.

Question 13

What is often done to combat a thick egg wash?

Answer 13

Oil or water is often added as a thinner.

Question 14

TEST KITCHEN: BREADING

Answer 14

Three chops: one breaded with panko, another w/panko and egg wash and the third with trifecta. Trifecta was best by far.

Question 15

How long can homemade bread crumbs stay in the freezer?

Answer 15

They’re fine after one month but two really diminished their flavor.

Question 16

Ratio of finely to coarsely grated bread crumbs when toasted and not toasted.

Answer 16

Frozen Crumbs
Fine: 2/3 C
Coarse: 1/3 C

Frozen Toasted
Fine: 1/3 C
Coarse: 2/3 C

Question 17

Is breaded chicken noticeably crispier when not overcrowded in a pan?

Answer 17

Yes

Question 18

Thinest you should pound meat before breading? Why?

Answer 18

1/2 inch or the chicken could overcook before bread in sufficiently browned.

Question 19

Why would you use oil in place of water for an egg wash?

Answer 19

Helps the breading to brown a bit more deeply without adding moisture.

Question 20

Describe the results of dry bread crumbs.

Answer 20

An unmistakably stale flavor.

Question 21

Describe the results of Panko.

Answer 21

Rate well for their shattering crispiness and wheat flavor.

Question 22

Describe the results of fresh bread crumbs.

Answer 22

Mild, subtly sweet flavor and light, crisp texture.

Question 23

Why is premium sliced sandwich bread recommended for bread crumbs?

Answer 23

It’s the sweetest.

Question 24

How long should you let meat rest after breading?

Answer 24

5 minutes will help everything solidify.

Question 25

How much oil should be used in a pan if not deep frying?

Answer 25

One-third to half-way up the food.

Question 26

Why should the oil not be as hot for frying compared to sauté?

Answer 26

For even browning the oil needs to be less or it will burn.

Question 27

Is olive or vegetable better for frying?

Answer 27

According to test kitchen, veg won because of its light, unobtrusive presence.

Question 28

Why is crowding the pan a bad idea when frying?

Answer 28

The accumulation of steam causes breading to get greasy. Two at a time is fine.

Question 29

How can you make butterflying chicken easier?

Answer 29

Freeze it for 15 minutes.

Question 30

What benefit would baking fresh bread crumbs before frying have? Example: Chicken Kiev.

Answer 30

Allows you to avoid pan-frying so you can cook chicken entirely in the oven.

Question 31

Why is it better to pound, fill and roll a chicken with herb butter rather than place in the middle of a halved breast?

Answer 31

It’s almost impossible to prevent the butter from leaking out while cooking.

Question 32

What do flattened chicken breasts resemble?

Answer 32

Teardrops

Question 33

What helps tame the richness of fat?

Answer 33

Acidity

Question 34

What’s one technique to ensure a wrapped, stuffed chicken breast is easy to handle while beading? Why?

Answer 34

Chill in the fridge for an hour so the edges begin sticking together, nearly gluing shut the chicken.

Question 35

What is proven when a pounded chicken sticks together in the refrigerator?

Answer 35

Sticky proteins really work.

Question 36

What can you add in an egg wash to boost flavor?

Answer 36

Dijon mustard

Question 37

Why would you pound the cutlets edges to 1/4 inch?

Answer 37

A tapered edge will be easier to wrap.

Question 38

When breading food, do the three essential steps differ depending on cooking technique?

Answer 38

Yes, pan-frying does a better job of fusing crumbs to meat; bake bread first if cooking in oven.

Question 39

Why would you use only egg whites in a wash for breading? What else could be added? Why?

Answer 39

Fat in yolks can make crumbs soft, so getting rid of them when crumbs are already baked is essential. Adding flour and mustard turns the liquid-y wash into a spackle-like paste that really sticks to chops.

Question 40

What does cornstarch release as it absorbs water?

Answer 40

Sticky starch that forms an ultra-crsip sheath when exposed to heat and fat.

Question 41

Why would you substitute buttermilk for an egg wash? Assume first coating is cornstarch.

Answer 41

Because cornstarch absorbs liquid less readily than flour and raw egg is already less available to be soaked up because it’s so bound up in its proteins.

Question 42

Why is it smart to use cornflakes with buttermilk when breading your food?

Answer 42

The flakes are engineered to retain their crunch in liquid and, since breadcrumbs absorb a lot of liquid, flakes are a popular way of adding craggy texture.

Question 43

What does scoring meat before breading do? Why is this useful?

Answer 43

Releases sticky proteins that dampen the surface starch helping a coating to adhere.

Question 44

What combo usually produces a gummy patch when breading pork? Solution?

Answer 44

Flour, egg and bread crumbs. Swap flour for cornstarch, buttermilk for egg, flakes for crumbs.

Question 45

Why does breading pull away from pork when using eggs?

Answer 45

The egg wash puffs up when cooking and contributes to a heavier coat that can pull away from the meat.

Question 46

Traditional garnish for pork schnitzel.

Answer 46

Hard-cooked egg, capers, parsley and lemon.

Question 47

What did shaking the pan do for pork schnitzel?

Answer 47

Ample hot oil heated eggs in the coating very quickly, solidifying the proteins, creating a barrier that captures steam and begins to puff. The shaking sends hot oil over the cutlets, speeding up the setting process and enhancing puff.