Difference between revisions of "Dredging"
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'''Dredging''' - Coat with dry ingredients. An example of this is [[Cookbook:Flour|flour]] on [[Cookbook:Chicken|chicken]]. Dipping the ingredient in milk before dredging is a good way to improve the way the dry coating(s) stick to the ingredient being dredged. | '''Dredging''' - Coat with dry ingredients. An example of this is [[Cookbook:Flour|flour]] on [[Cookbook:Chicken|chicken]]. Dipping the ingredient in milk before dredging is a good way to improve the way the dry coating(s) stick to the ingredient being dredged. | ||
[[Category:Food preparation methods|Dredging]] | [[Category:Food preparation methods|Dredging]] | ||
Revision as of 08:57, 30 March 2012
| Cooking Techniques
Dredging - Coat with dry ingredients. An example of this is flour on chicken. Dipping the ingredient in milk before dredging is a good way to improve the way the dry coating(s) stick to the ingredient being dredged.
