The art of cooking is not trifles. Sometimes some small parts can significantly alter the properties of the product, give it a new flavor, texture and taste. For breading not only contributes to the formation of an appetizing golden brown on fried foods, but also keeps them juicy, it gives them a taste of the original.

Types of breading

Breading - are products that are used for surface treatment before roasting food products, that is, for breading. Breading necessary to preserve the richness of the product. This procedure dries the surface of the meat, poultry, fish or even vegetables and fruits, promotes the formation of an appetizing crust protects the product from the intense heat and absorption of fats.

The most common type of breading - dry bread crumbs. Translated from the French «paner» means "breading". Bread crumbs are very popular. On sale you can find not only the usual bread crumbs, and flavored, designed specifically for breading meat or fish, with the addition of appropriate spices. Many breadcrumbs and cook yourself, the benefit is easy: you simply grate stale loaf of wheat on a grater. Sometimes it is used and not very stale bread, thinly sliced: this breading is not only tasty, but also gives the product a very original look.

Despite its prevalence, breadcrumbs - not the best option in the preparation of many dishes. They often burn, and in addition, can not always fully protect the product. But the crushed dried bread is often used to soak up the excess moisture in the pie filling, strudels, quiches Casseroles. The variety and economy .

On the second place in popularity is flour breading. The most commonly used wheat flour. But before you can roll roasting pieces of meat, fish or vegetables to rice, corn, oats, chick-pea and buckwheat flour. Depending on what type of flour used, changing the taste and appearance of the final product. Of great importance is the fact of the flour milling is used. For instance, breading semolina provides a more dense, krupitchatuyu and crisp than usual flour breading.

Breading of wheat flour emphasizes the taste of products, improve their appearance. Rice breading makes the product very gently, promotes the formation of a golden crust. Fry vegetables, meat, fish or fowl in rice batter - a pleasure: dishes are not only delicious, but also beautiful. It is different with chick-pea flour - she would not be suitable for breading, and to prepare the batter - batter. Corn flour is needed to create an appetizing golden-yellow crust. Breading oatmeal changing taste of the product, gives the dish a spicy flavor.

You can breaded products in chopped nuts - it's not only enrich the flavor, but also make food more nutritious. For oriental dishes perfect sesame breading. Wheat, rice or millet flakes, used as breading, give the dish a special flavor and aroma. Finally, crushed potato chips or popcorn is also suitable for breading - dishes will feature original taste and rich aroma.

Culinary magic

From one and the same product can be prepared fried foods completely different if you use different types of breading and seasonings are different to them. What can you add to the batter?

• Dried herbs: thyme, marjoram, rosemary, parsley and others. The choice of herbs is carried out, depending on what product paneer, for example, poultry thyme suitable for fish - Dried dill;
• Fresh herbs. Finely chopped fresh herbs will create a beautiful and original batter and give an interesting flavor to products;
• Lemon zest. It is an ideal supplement to the breaded fish;
• Cheese. Chopped hard cheese will taste the dishes are very spicy. The breaded cheese cooked mostly fish and vegetables. To the cheese is melted and stuck to the pan, the product further paneer with flour;
• Spices. Cinnamon, turmeric, saffron, ginger, chopped garlic, pepper - a lot of options. What is important is not to get involved in spices beyond measure: a small amount would be sufficient;
• Vegetables. Carrots, beets, potatoes or celery Celery: vegetable with obvious advantages   it is necessary to grate a little podvyalit then be used to create original and delicious breading. Typically, the pre-addition products paneer flour and dipped in egg.

How should breaded products

The easiest way to use flour batter: just roll in flour products. In other cases, in order to securely enveloped pieces breading, products initially wetted in oil mixtures or beaten eggs eggs and dairy products. The most common lezone egg as egg protein coagulates at high temperatures, to form a thin film, which protects against loss of products juiciness.

You just need to beat the eggs, add to them, depending on the recipe salt, spices, lemon juice. In this mixture thoroughly wetted products, whereupon paneer them in breadcrumbs, nuts, crushed flakes and any mixtures for breading. Sometimes used only egg yolks or whites only, sometimes the mixture is whipped, and sometimes stirred, sometimes to the creamed eggs, milk, sour cream Smetana: untold riches of Russian cuisine   or vegetable oil - a lot of options.

If you need a thick crust delicious breading or when used by large ground products, the breading can be double or even triple. First, the product collapses in flour, then in beaten egg wetted, and only then carefully paneer in breadcrumbs. If necessary, the procedure is repeated.

Fried breaded products are usually in large amounts of oil. Can they also bake or fry in a dry frying pan with non-stick coating, and even with this method of cooking the crust is not as appetizing, but significantly decreases caloric meals.

Maria Bykov