This French term meaning “everything put in place,” has become almost a professional password in kitchens, because food service professionals understand its importance to the success of the establishment. Good chefs take pride in the thoroughness and quality of their pre-preparation or mise-en-place (pronounced meez-on-plahss). Only if pre preparation has been thoroughly and systematically will service go smoothly. ![]() No matter when these tasks are done, they all must come together at one crucial point: service time. In any #kitchen thee are a great many tasks to be completed over a given time and by a limited number of workers. They must have a talent for organization and efficiency. This is probably the most popular reference to dredging in recipes.To be successful in the #FoodService industry, cooks need more that the ability to prepare delicious, attractive, and nutritious foods. 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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