[CnD] breading

Regina Marie 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." 

-----Original Message-----
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 
> skillet.
> 
> 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 
> coating.
> 
> I could use advice on keeping the stuff breaded. The breading was the 
> main event after all.
> 
> Thanks,
> 
> D C
> 
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