Breading is Breadcrumbs. Breaded shrimp

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

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 with a variety of breads, but for a crispy crust in dishes, use a slightly stale one.

Varieties of breading

As can be understood from the above, breading is crushed 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 liquid. Therefore, they are used to give bulk to dishes such as molasses pie; as a binder in meatballs and cutlets; fried with other ingredients so that they absorb the flavor of the food. Breading is also the main ingredient in bread sauce.
• Dry breadcrumbs. They are often thinly ground. They are used to coat ingredients such as fish, meat and croquettes before deep frying. They are sprinkled on top of food so that the breadcrumbs absorb the oil and provide a crispy crust.

Granulated crackers are much more fragile and tender than regular breading. This coating is made from fluffy white bread that has been dried. They become very soft when fried. Originally an Asian culinary ingredient used in dishes such as katsu, it is now widely used in Western cooking as well

How to make breadcrumbs in a food processor?

How to make your own breading? You will need 2 slices of stale white bread for this. Remove the crusts if you like.

To make a fresh breading, tear the bread into pieces and place in a food processor with a sharp grinder. Grind until you get the right size breadcrumbs. If you want very even crumbs, run them through a coarse sieve.

To make dry breadcrumbs, first cut the bread into pieces and dry it in the oven at low temperature. Then process exactly as described above.

Other ways to make breadcrumbs

You can also prepare dry breading in another way. It's done like this. Crumble pieces of dried bread and roll them with a rolling pin. It's best to put them in a plastic bag so the crumbs don't fly around the kitchen.

Softbreadcrumbs can be made at home by cutting off the crusts from the loaf and then grating 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 cutlets, but there was no breading on hand. Before abandoning existing cooking plans, you can think of other options.

What to use instead of breadcrumbs? There are many substitutes that are likely to be available in the kitchen. They all look equally attractive. It's also a good excuse to experiment a little and/or use your stock.

You can often find the option "bread in flour". Although widely used, it is an undesirable substitute for roasting. Flour can add bitterness to the dish, especially when deep-fried. The following would be the best replacements.

Nuts and seeds

Almonds, walnuts, hazelnuts, chia seeds and flaxseeds 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 keep an eye on your food as it cooks.

Crackers

For many years, housewives have used crushed savory crackers as a breading for baking or frying. Therefore, do not be afraid to roll cod fillet or a piece of meat in them. Crumble crackers in a plastic bag or chop in a food processor.

Pretzels

Turn these savory snacks into your new breading by adding them to a food processor or crushing them in a large bag. They pair especially well with fried shrimp or chicken pieces. You can mix them with mustard if you like.

Chips

Potato chips are one of the most underrated snacks in the kitchen when it comes to cooking. They are brittle, s alty and provide the perfect amount of crunch. You can also experiment with flavors. For example, to make chicken nuggets, use chicken-flavored chips. Lightly crush them in a sealed bag or chop them in a food processor.

Quinoa

Quinoa adds a fun texture to dishes when used as a breading and is also a great binder for recipes like meatloaf, meatballs and open pies. Be sure to pre-cook the quinoa according to package directions.

Cereal flakes

Sure, cereal is great for breakfast, but you can also use it for cooking. Choose varieties that are not too sweet, such as corn, rice, or wheat. Throw them in a food processor or crumble them in a plastic bag and use them to stir-fry a variety of foods.

Unsweetened coconut flakes

Using unsweetened shredded coconut to coat chicken and fish gives dishes an interesting texture and a hint of sweetness. You can use the shavings as a whole or break them into small pieces in a food processor or with a knife.

Having found out what breading is and what it can consist of, you should familiarize 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 cup of granulated breadcrumbs;
• 2 egg whites;
• one and a half tablespoons of Italian seasoning mix.

Preheat the oven to 190 degrees in advance. Spray a small amount of oil on the baking sheet. Pour the flour into a small bowl. Roll cheese sticks in it.

Place the breadcrumbs and Italian herb seasoning in a small container with a lid or ziplock bag and set aside.

Pour the egg whites into a shallow dish. Roll the cheese sticks in flour with one hand. One by one, using your other (dry) hand, transfer the cheese slices to the breadcrumbs and seasoning mixture and shake to coat 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 of the cheese sticks are covered in breadcrumbs. Bake for 10 minutes or until cheese is melted.

Shrimp in breadcrumbs

Breaded shrimp are perfect paired with lemon wedges and tartar sauce. To prepare this delicious appetizer, you will need the following:

• 700 grams of medium or large shrimp, peeled but with tails;
• sea s alt and pepper;
• 2 eggs;
• 2 table spoons of water;
• a cup of granulated breadcrumbs;
• a glass of tartar sauce for dipping shrimp (optional);
• 10 lemon slices.

Thaw the shrimp if they are frozen. Soak them in hot or warm water so they can cook faster.

Remove the shells from the shrimp and discard them. Season the cleaned seafood with sea s alt and pepper, making sure all sides are well sprinkled. Heat oil in a frying pan.

Add breadcrumbs to a large plastic bag. Shake very well.

Beat the eggs and water together until the yolks are dissolved. Dip the shrimp in the egg-water mixture. Put them in the bag with breadcrumbs, shake vigorously. Remove the shrimp from the bag and dip again in the egg and water mixture, then place again in the breadcrumbs and shake.

Fry in hot oil until golden, about 3 minutes. You may need to turn the shrimp over to cook them evenly. Lay them out on paper towels. Serve with lemon wedges or tartar sauce.

Breaded meat

In addition to small products, you can cook a piece of beef breaded in breadcrumbs. For this you will need:

• 2 boneless rib eye steaks;
• Worcestershire sauce;
• sea s alt and pepper;
• a pinch of dried oregano;
• a pinch of fresh rosemary;
• a pinch of granulated garlic.

For breading:

• half a cup of medium-ground breadcrumbs;
• 2 tbsp. l. minced garlic;
• 2 tbsp. l. fresh rosemary;
• 1 tsp s alt;
• 1/4 tsp pepper;
• 2 tbsp. l. olive oil.

Tear off the fat from the edges of the ribeye steaks and rub each with a generous amount of sea s alt. Cover with plastic wrap and leave for 1 hour. Do not put the meat back in the fridge.

Season the steaks with Worcestershire sauce, s alt and pepper, garlic, rosemary and oregano. Leave on for 30 minutes.

In a large bowl, combine breadcrumbs, garlic, rosemary, 1 teaspoon s alt and 1/4 teaspoon pepper. Stir everything in with 2 tablespoons of olive oil to moisten the mixture.

Grate each steak with this mixture and place on the wire rack. Roast in a preheated oven at 190 degrees for 30 minutes. Remove the meat from the oven about 10 minutes earlier if you prefer it underdone. Slice and serve with baked potatoes, tomatoes, spinach and bread.