Breading is a term used to describe several very similar, but slightly different ingredients. Breadcrumbs can be fresh or dried, finely ground, coarse or granular. Recipes usually indicate which type to use. Breading can be made from various types of bread, but for a crisp in dishes use slightly stale.
Varieties of breading
As can be understood from the above, breading is chopped bread or crackers. It can be of the following types:
- Fresh breadcrumbs. Not dried and have a soft texture. They absorb moisture and swell when soaked in a liquid. Therefore, they are used to add bulk to dishes, such as treacle pie; as a binder in meatballs and meatballs; fried with other ingredients to absorb the flavor of the food. Breading is also the main ingredient in bread sauce.
- Dry bread crumbs. Often are finely ground. They are used to coat ingredients such as fish, meat and croquettes before deep-fried. They sprinkle food on top so that the crackers absorb oil and provide a crisp.
- Granular crackers are much more fragile and tender than regular breading. This coating is made from lush white bread that has been dried. They become very soft when fried. It is an Asian culinary component by origin, used for dishes such as katsu, but now it is widely used in western cooking.
How to make breadcrumbs in a food processor?
How to cook breading yourself? You will need 2 slices of stale white bread for this. If you want, remove the crusts from them.
To prepare a fresh breading, tear the bread into pieces and place in a food processor with a sharp chopper. Grind until you get the breadcrumbs of the right size. If you want to make very even crumbs, wipe them through a coarse sieve.
To make dry breadcrumbs, first crush the bread into pieces and dry it in the oven at low temperature. Then process it exactly as described above.
Other ways to make breadcrumbs
You can cook dry breading in another way. It is done like this. Crush pieces of dried bread and roll them with a rolling pin. It is better to put them in a plastic bag so that the crumbs do not fly around the kitchen.
Soft breadcrumbs can be prepared at home by cutting off the crusts from a loaf, and then rubbing them on a coarse grater.
Replacement Options
Every housewife has ever found herself in a situation where she would like to make meatloaf or fried chicken meatballs, but there was no breading at hand. Before abandoning your cooking plans, you can think of other options.
What to use instead of breadcrumbs? There are many substitutes that are probably available in the kitchen. They all look just as attractive. In addition, this is a good reason to experiment a bit and / or use your stocks.
Often you can find the option "breading in flour". Despite widespread use, this is an undesirable substitute for frying. Flour can add bitterness to a dish, especially if it is deep-fried. The best replacements are the following.
Nuts and seeds
Almonds, walnuts, hazelnuts, chia and flax seeds are suitable substitutes for breadcrumbs. And the food processor is your best friend to turn them into a powdery substance. But nut flour burns faster than breadcrumbs, so watch out for foods when they are cooked.
Crackers
For many years, the housewives used crushed unsweetened crackers as a breading for baking or roasting. Therefore, do not be afraid to roll cod fillet or a piece of meat in them. Crush crackers in a plastic bag or chop in a food processor.
Pretzels with salt
Turn these salty snacks into your new breading by adding them to a food processor or crushing them in a large bag. They go especially well with fried shrimp or pieces of chicken. You can mix them with mustard if desired.
Chips
Potato chips are one of the most underrated snacks in the kitchen when it comes to cooking. They are brittle, salty and provide the ideal amount of crunch. You can also experiment with aromas. For example, to make chicken nuggets, take chicken flavored chips. Crush them lightly in a sealed bag or chop them in a food processor.
Quinoa
Quinoa gives dishes a fun texture when used as a breading, and is an excellent binder for recipes such as meat rolls, meatballs and open cakes. Be sure to pre-cook quinoa in accordance with the directions on the packaging.
Cereal flakes
Of course, cereals are great for breakfast, but you can use them for cooking. Choose varieties that are not too sweet, such as corn, rice, or wheat. Throw them in a food processor or crumble in a plastic bag and use to fry various foods.
Unsweetened coconut flakes
Using unsweetened grated coconut to cover chicken and fish gives the dishes an interesting texture and a touch of sweetness. You can use the whole chip or chop it into small pieces in a food processor or with a knife.
Having found out what a breading is and what it can consist of, it is worth familiarizing yourself with the most popular recipes for its use.
Cheese sticks
Breaded fried cheese is a popular snack in bars and pubs. To prepare it, you will need the following:
- 8 slices of cheese, sliced lengthwise;
- 1 tablespoon flour;
- a glass of granular breadcrumbs;
- 2 egg whites;
- one and a half tablespoons of the Italian seasoning mixture.
Preheat the oven in advance to 190 degrees. Spray a small amount of oil on a baking sheet. Pour the flour into a small plate. Roll cheese sticks in it.
Place the breadcrumbs and Italian herb seasoning in a small container with a lid or zipped bag and set aside.
Pour the egg whites into a shallow dish. Roll cheese sticks in flour with one hand. One by one, using the other (dry) hand, transfer the slices of cheese into a mixture of crackers and seasoning and shake to cover them on all sides. With a dry hand, remove the sticks from the breading and place on a baking sheet. Continue this process until all cheese sticks are coated with breading. Bake for 10 minutes or until the cheese melts.
Shrimp breadcrumbs
Breaded shrimps are ideal in combination with lemon wedges and tartar sauce. To cook this delicious snack, you need the following:
- 700 grams of medium or large shrimp, peeled, but with tails;
- sea salt and pepper;
- 2 eggs;
- 2 tablespoons of table water;
- a glass of granular breadcrumbs;
- a glass of tartar sauce for dipping shrimp (optional);
- 10 lemon slices.
Defrost shrimp if frozen. Soak them in hot or warm water so they can prepare faster.
Remove the shells from the shrimp and discard them. Season the peeled seafood with sea salt and pepper, making sure all sides are sprinkled well. Heat the oil in a pan.
Add breadcrumbs to a large plastic bag. Shake very well.
Beat eggs and water together until the yolks dissolve. Dip the shrimp in an egg-water mixture. Then put them in a breading bag, shake vigorously. Remove the shrimp from the bag and dip it again in a mixture of eggs and water, then re-place in breadcrumbs and shake.
Fry in hot oil until golden brown for about 3 minutes. You may need to turn over the shrimp to evenly fry them. Fold them on paper towels. Serve with lemon wedges or tartar sauce.
Breaded meat
In addition to small products, you can also cook a piece of beef breaded in breadcrumbs. To do this, you will need:
- 2 boneless ribeye steaks;
- Worcestershire sauce;
- sea salt and pepper;
- a pinch of dried oregano;
- a pinch of fresh rosemary;
- a pinch of granulated garlic.
For breading:
- half a glass of medium-ground breadcrumbs;
- 2 tbsp. l minced garlic;
- 2 tbsp. l fresh rosemary;
- 1 tsp salts;
- 1/4 tsp pepper;
- 2 tbsp. l olive oil.
Cut the fat off the edges of the ribeye steaks and rub each one with a generous amount of sea salt. Cover with plastic wrap and leave for 1 hour. Do not put meat back in the refrigerator.
Season the steaks with Worcestershire sauce, salt and pepper, garlic, rosemary and oregano. Leave on for 30 minutes.
In a large bowl, combine breadcrumbs, garlic, rosemary, a teaspoon of salt and a quarter teaspoon of pepper. Stir everything with 2 tablespoons of olive oil to moisten the mixture.
Grate each steak with this mixture and place on a wire rack. Fry in an oven preheated to 190 degrees for 30 minutes. Remove the meat from the oven about 10 minutes earlier if you prefer it when not cooked. Slice and serve with baked potatoes, tomatoes, spinach and bread.