Breading

Breading is the process of coating a product with breadcrumbs before frying. The goal is to achieve a smooth and beautiful crust that quickly tightens and prevents the juices from leaking.

For breading, a plate is usually used, on which the breadcrumbs are evenly distributed. The product is rolled in them. For even distribution of flour or breadcrumbs, they can be placed in a bag, the product is added, and shaken a few times.

Almost all products can be breaded: meat, fish, vegetables, cheese. Breadcrumbs are most often made from beaten eggs. Flour, breadcrumbs, grated potatoes or cheese, and other products can also be used for breading.

To bread a product evenly and ensure the coating sticks well, the product should first be dipped in a liquid: milk, egg, or oil. Then it is rolled in the dry ingredients. If you want a thicker crust, repeat the procedure a few times, which is called double breading. Battered products are fried in a large amount of oil or baked in the oven to prevent the crust from burning.

Tempura is another type of breading. It is a batter with the consistency of thick cream, in which the product is dipped before frying. Usually, spices or flavors are added to tempura, which can change the taste of the product.