12/17/2023 0 Comments Dredge cooked meatballs in flourSo on the last Monday of every month, we each publish a meatball recipe. So at the beginning of this year, we embarked upon a mission to make this world a better place by contributing even more meatballs. Monday Meatball Mania is here! The rules are simple and the logic powerful: my friend Jo from Jo Cooks and I both agree that meatballs are the King of all Ball Shaped Foods. There cannot be too many meatballs in this world. ![]() These meatballs are slightly crisp on the outside and are brilliant served as an appetiser with tzatiki and pita bread as part of a mezze spread (very Greek!), or as a meal with a salad. This is probably the most popular reference to dredging in recipes.These juicy Greek Meatballs rock! A traditional recipe, beautifully flavoured with red onion, fresh parsley, a touch of mint and hint of dried oregano. This will keep the food from getting too dry or tough while cooking. To dredge an ingredient in flour or any other dry substance helps to seal in all the moisture from the food. A good example of this is when you add paprika to your breadcrumbs mixture. This gives you the freedom to play around to find that perfect pop of flavour. ![]() The fun part of this cooking method is that you can add any seasoning or spices to your dry mix. Check out this Crispy Home Made Chicken Nugget recipe to see the dredging method in action. Chicken schnitzels and fish fillets are probably some of the most popular examples of meals that make use of the dredging method. This technique is used for either savoury or sweet dishes, however, it is more popular with savoury components. Flour, breadcrumbs, and sugar are some of the most popular examples of dry substances that are used for this cooking method. To dredge an ingredient is when you lightly coat the surface of the ingredient with a dry substance before cooking it.
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