On Mon 02 May 2005 09:28:05a, Joseph Littleshoes wrote in rec.food.cooking:
Quoted message said:Wayne Boatwright said:On Sun 01 May 2005 08:16:44p, Joseph Littleshoes wrote in
rec.food.cooking:
Quoted message said:Wayne Boatwright wrote:
> On Sun 01 May 2005 03:04:06p, Joseph Littleshoes wrote in
> rec.food.cooking:
>
> > I love chicken fried steak but i use only the beaten egg yolk and
Quoted message said:> > seaoned Italian bread crumbs instead of the more traditonal
> > flour.
> >
> > The traditonal Wiener Schnitzel with a piece of veal marinated in
Quoted message said:> > lemon juice then dipped in egg and bread crumbs is very good
> > also. ---
> > JL
>
> Those both sound good but, as you said, it is not traditional.
M. Boatwright:
The other day i was reading about the "double dipping" or breading
of meats and veggies, unfortunately, despite trying i can not find
the article i was reading about it. I know it is in the house and I
will find it, but, if I may take a moment of your time, to describe,
and that poorly compared to the article i can not find, a process of
layering a bit of grated cheese between layers of bread crumbs on a
piece of meat or a veggie such as a mushroom or an okra?
And that only to hope, Sir, that you, or anybody else may be able to
Quoted message said:give me better, more precise instructions than that which i so
poorly recall?
I am familiar with the "cordon blue" styled pieces of meat, thin,
and layered with cheese, rolled up, dipped in batter and deep fried.
But the process i read goes something like this;
Dip the thinly beaten piece of meat in seasoned flour, then dip in
beaten eggs, dip in seasoned bread crumbs, then in more egg, then in
Quoted message said:grated cheese, then egg again, then a final layer of seasoned bread
crumbs. IIRC the layers should by laid to rest between coatings to
allow an adhesion between the layers to develop. Abstractly it
seems this would be a very nice way to cut into a piece of food with
a thin layer of melted cheese around it, but as mentioned above, the
"cordon blue" method seems timelier, easier, simpler.
If only i could find that darned article it would probly assuage my
curiosity and i would not be posting this.
Having reviewed and edited this contribution to RFC, i occurs to me
to dredge the piece of meat in flour, then egg, then the cheese,
then more egg and a last coating of bread crumbs, 1 layer of
breadcrumbs rather than 2?
I personally think that would be preferable, but see below for my
reasoning.
Thanks Wayne:
I probly would not have mentioned it except i still can't find
that....article. You make an interesting point or 2.
Quoted message said:Quoted message said:---
JL
You've brought up some interesting points of breading, Joseph, and I
believe you've made a more thorough study of the process than I have.
My "standard" method of breading thinly pounded chicken, pork, or veal
involves seasoning both sides of the meat itself first,
I rarely do this, i know it is s.o.p. but do not salt much of anything.
I do put a bit of salt in my jar of "seasoned flour" that i keep for
very lightly flouring mushrooms or making a roux as i find the salt is
good with the other herbs in the flour. Recently i have become addicted
to Zatarains Creole seasoning.
I don't actually use much salt, but I do add other seasonings at this
point; pepper, sometimes granulated garlic, finely rubbed herbs, etc. That
way, my flour never has to change. I also like Zatarains Creole seasoning,
but I've been out of it for a while. Good reminder to get some.
Quoted message said:Quoted message said:then dredging in
plain flour, followed immediately by dipping into an egg/milk mixture,
Because of a Jeff Smith Frugal Gourmet" t.v. show i saw years ago, i
only use egg yolk for for breading, i find it makes a firmer coating
than the use of the whole egg.
I need to give the "yolk only" a try. Do you mix it with any liquid; e.g.,
milk, or just the beaten yolk on its own?
Quoted message said:
Quoted message said:then
finally into plain or seasoned crumbs. I only let the pieces rest
after the final breading, usually on a rack for 10-15 minutes. Most
of the time I use dry breadcrumbs, but I do sometimes use freshly made
breadcrumbs.
That is the best but i rarely do so. I have some Alaskan river salmon in
the freezer, i think tonight will be small dice of home made fresh
bread, rather than dry (commercial "Italian" seasoned) bread crumbs with
which to sauté the breaded fish.
Often time i quickly sauté a cut up veggie (or whole mushroom cap) in a
light dusting of egg and flour, the person i learned this from called
such treated articles "dore" gilded as they are quickly sauted to a
"golden" colour.
Do you make a quantity of these to serve as a starter, or is this just a
treat for the cook? :-)
Quoted message said:Quoted message said:I sometimes mix a dry grated cheese like parmesan or romano with the
breadcrumbs, but I have never actually used a cheese as a separate
layer.
When I first began experimenting with breading, I did try a double
coating of breadcrumbs. The opinion in our house was unanimous that
it was too much breading. You've got me thinking about the separate
layer of cheese, and I wonder if we might like that, or feel as we did
about the second
layer of crumbs.
I intend to give it a try, but we are still eating meat i cooked 2 weeks
ago and froze, jut finishing up a braised chuck roast and i still have a
couple of pounds of meat loaf in the 'fridge, along with all the
fish.---
JL
Well, the salmon sounds especially good, and is one of my favorite fish.
Yesterday I made a huge pot of spaghetti sauce that included pork and veal
ribs, and beef short ribs. I think I ended up with about 8 quarts of
"gravy", most of which went into the freezer. I also made a small pot of
Sloppy Joes to have for lunches, frozen in individual portions.
I need to begin adding more cooked and almost ready to eat items back into
the freezer.
I discovered a sizeable shark steak in the freezer when I was putting the
sauce to rest. I'm going to grill that tonight with a fresh mint and
mustard sauce.
Let me know how your next breading go.
Regards...
--
Wayne Boatwright
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
