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| author | stmitbackpacker |
|---|---|
| permlink | pkbqsz53w |
| category | musing-threads |
| json_metadata | "{"app":"musing/1.1","appTags":["food"],"appCategory":"food","appTitle":"What is bread and how to get a perfect breaded?","appBody":"","appDepth":1,"musingAppId":"aU2p3C3a8N","musingAppVersion":"1.1","musingPostType":"question"}" |
| created | 2018-12-01 16:16:12 |
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<a href="https://musing.io/q/stmitbackpacker/pkbqsz53w">View this answer on Musing.io</a>
| author | malueli69 |
|---|---|
| permlink | p3klnz5kq |
| category | musing-threads |
| json_metadata | "{"app":"musing/1.1","appTags":["food"],"appCategory":"food","appTitle":"What is bread and how to get a perfect breaded?","appBody":"<p><br></p>\n<p><img src=\"http://www.cuentosyrecetas.com/wp-content/uploads/photo-gallery/PORTADA%20(1).JPG\" /></p>\n<p><br></p>\n<p><br></p>\n<p>The breaded is a type of batter with breadcrumbs, very simple and helped, which allows us to transform a boring chicken breast into a much more delicious preparation</p>\n<p><br></p>\n<p>Breaded is a type of batter in which bread crumbs are used, which form an outer crust on the food, especially crunchy. The breaded provides a layer that protects the food against frying, thus maintaining the interior of the tender food, while the outer texture remains golden and crunchy.</p>\n<p><br></p>\n<p><strong>What foods can be breaded?</strong></p>\n<p><br></p>\n<p><img src=\"https://www.gourmet.cl/wp-content/uploads/2011/04/base_apanar_pollo_pescado.jpg\" /></p>\n<p><br></p>\n<p>The breading technique is not limited to a certain group of foods. The breaded, can be used both for rebozar vegetables, as meats, masses or fish. However, this technique is especially common for the batter of croquettes, cachopos, booklets of tenderloin or chicken breast, san jacobos and, forgive the redundancy, breaded fillets.</p>\n<p><br></p>\n<p><strong>How do you bread?</strong></p>\n<p><br></p>\n<p>Breaking is not a complicated technique. In fact, it is a fairly simple and useful preparation. To make a breaded in an easy and orderly way, it is necessary to previously arrange the ingredients in three bowls: one with flour, if possible, previously sifted; another with beaten egg as homogeneously as possible, without lumps or foam; and finally a last dish with bread crumbs.</p>\n<p><br></p>\n<p>The food to be baked must be dry before passing it through the flour, which can be obtained by drying it with kitchen paper. The dry food is first passed through the flour plate, covering it with its entire surface and, finally, shaking off the excess of it. Next, the food covered with flour, is passed through beaten egg, until it is completely soaked by the egg. After having drained the excess of beaten egg, the food is placed in the last dish, that of the breadcrumbs, completely covering the food with the bread crumbs.</p>\n<p><br></p>\n<p>To make the breaded is even more crispy, you can resort to double breaded. As its name implies, the double batter, or double breaded, basically consists of batter the food twice consecutively. In this case, instead of using flour in the first place, the dry food is passed directly through breadcrumbs that, for this occasion, must be finely grated. Next, the food is passed through beaten egg and then, again, through bread crumbs, the latter of the desired thickness.</p>\n<p><br></p>\n<p>Finally, the food already breaded in one form or another, is fried in a generous amount of hot oil, without it getting to smoke, rotating it conveniently until getting a homogeneous browning.</p>\n<p><br></p>\n<p>Finally, the fried food is removed from the oil, drying the excess with kitchen paper.</p>","appDepth":2,"appParentPermlink":"pkbqsz53w","appParentAuthor":"stmitbackpacker","musingAppId":"aU2p3C3a8N","musingAppVersion":"1.1","musingPostType":"answer"}" |
| created | 2018-12-01 17:09:24 |
| last_update | 2018-12-01 17:09:24 |
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<a href="https://musing.io/q/stmitbackpacker/pkbqsz53w">View this answer on Musing.io</a>
| author | steemagriculture |
|---|---|
| permlink | pka7c5x3q |
| category | musing-threads |
| json_metadata | "{"app":"musing/1.1","appTags":["food"],"appCategory":"food","appTitle":"What is bread and how to get a perfect breaded?","appBody":"<p>Do you like to make fried foods wrapped in bread flour? Instead of constantly buying it at a supermarket, why not try making it yourself? In addition to being cheaper, the quality will certainly be more awake. In French cooking techniques, fresh bread flour is known as \"panure\"; the size is usually larger than dry bread flour called \"chapelure\". Making bread flour from sheets of fresh bread that is still new and soft textured is indeed not easy. But don't worry, armed with some special techniques and tools, making fresh bread flour is no longer just a dream!</p><p>1.Choose the right type of bread. The best type of bread to be processed into bread flour is white bread or whole wheat bread that does not contain grains or various supplements such as raisins and other dried fruit.</p><p>2.Use grated to make bread flour. This method is easier to apply to un-sliced โโwhole bread (but you can also apply it to sliced โโbread). To make fresh bread flour with grated:</p><p>3.Use a processor to make bread flour. The food processor is the perfect tool for chopping and softening soft foods.</p><p>4.Store the remaining fresh bread flour in the refrigerator. The best method for maintaining the freshness of bread flour is to store it in an airtight container, then put it in the refrigerator. Use bread flour according to the expiration date printed on the bread packaging, or finish the bread flour in a few days after it is made.</p>","appDepth":2,"appParentPermlink":"pkbqsz53w","appParentAuthor":"stmitbackpacker","musingAppId":"aU2p3C3a8N","musingAppVersion":"1.1","musingPostType":"answer"}" |
| created | 2018-12-01 18:25:48 |
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