…”What is the SECRET of getting BREADING to STICK?…”? - landscape design schools

22nd February 2012 Cat: Food & Drink with 4 Comments

Question by : …”What is the SECRET of getting BREADING to STICK?…”?
……thanks in advance to the YA community…one specific of the friendliest easiest “cooking & recipe” forums……lastly…….I referred to YA for some guidelines on cooking pork chops…..mine had been generally dried out….I compiled some guidelines…..Results?…..tender juicy loin chops……with great tasting breading……that fell off……lol……I brined for 5 hours……employed the Paula Dean trick of egg/hot sauce/mustard…..then “flour & southern fried catfish coating”……with a tiny cayenne………rinse>breading>egg bath>breading………then on 8 for a minute or two on apiece and each side (electric stove)……attempting to crisp breading prior to cooking on 3 -6 for about ten minutes……breading was already falling off almost quickly……any tricks to obtaining breading to remain on?……like most restaurants?………thanks……..
……my chops were wet when I coated with flour ….then egg bath…..then flour……so that’s possibly a contributor….plus…..I don’t have a thermometer so I guessed at oil temp…..which was on 8 for a couple of minutes ahead of I added chops…….and I turned five or 6 instances………a multitude of mistakes…..who knew cooking pork chops needed a science degree…..lol….

Very ideal answer:

Answer by Butterfly Lover
The fish or whatever you are breading should be dry just before you begin. Pat the pieces with a paper towel, then dip in the flour to coat, then dip in your egg, then in your final coating. Try to deal with as tiny as achievable, turning only once.

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