Breading is a way to seal all the flavors of a cooked dish inside. Thanks to her, any ingredient is obtained with the most intense taste and, even in spite of storage, remains appetizing.
Breading means a mixture of free-flowing and gluing ingredients. These are bread crumbs or flour plus a raw egg, often mixed with milk, spices, and mustard. The prepared product is dipped in an egg, then rolled in bulk and cooked over a fire.
One of the most popular and inexpensive ways to brew foods is wheat flour. It is used twice: it becomes the first and third layers of breading, resulting in a dense and crispy crust. Wheat flour is ideal for breading fish, chicken legs and cheese (suluguni and mozzarella).
Another way is bread crumbs or bread crumbs. Bread crumbs are made from old toasted bread in a coffee grinder. Bread crumbs and breadcrumbs are used once at the very end. Their job is to seal the dish. This type of breading is ideal for making schnitzels.
In some shops you can find panko bread crumbs from Japan. They are often paired with spices, and there are even sweet options. Panko makes an airy, crumbly breading. Vegetables, fruits or cutlets are parried in it.
Cornstarch is also used for breading, which is mixed with a small amount of flour and ice water. The crust of a dish with such batter will turn out to be crispy and dense. Cornstarch batter is used for shrimp, vegetables and fruits.
The last type of batter is based on beer mixed with flour and rarely eggs. It turns out a batter into which the products are dipped. Then they should be rolled in flour and placed in a pan. Squids, onion rings, pieces of fish are cooked in beer batter.