reginamariemusic at gmail.com
Thu May 14 08:19:55 EDT 2015
This is why you dip meat you will be breading into egg or and egg/milk mixture. Dale calls it a "wash."
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark at acbradio.org]
Sent: Wednesday, May 13, 2015 12:14 PM
To: cookinginthedark at acbradio.org; 'Dark Count'
Subject: Re: [CnD] breading
Beat an egg and dip the steak in it before applying your flour mixture, and that should help it bind to the meat.
> -----Original Message-----
> From: Dark Count via Cookinginthedark
> [mailto:cookinginthedark at acbradio.org]
> Sent: Wednesday, May 13, 2015 2:09 PM
> To: cookinginthedark at acbradio.org
> Subject: [CnD] breading
> Hello all.
> Recently we were playing around with cube steaks recipes.
> One of the things we tried was breading them with flour and spices.
> The problem is that the stuff falls off when negotiated into the
> I personally was soaking the steaks in saracha sauce and letting them
> rest for about two hours. Then dredged them in flour mixed with Toni's.
> All was good until the hit the oil. The coating managed to remain
> until they were flipped than it slid off.
> Its almost like the steaks sweated from the bottom up and shed the
> I could use advice on keeping the stuff breaded. The breading was the
> main event after all.
> D C
> Cookinginthedark mailing list
> Cookinginthedark at acbradio.org
Cookinginthedark mailing list
Cookinginthedark at acbradio.org
More information about the Cookinginthedark