HE breaded It is a culinary technique with many followers. The modern proverb already says this: ‘everything breaded is delicious’. It is suitable for both meat and fish, as well as vegetables and mushrooms, so its flexibility gives us a lot of room to play with it in our dishes, and it adds a lot to recipes in terms of texture, presentation and even taste. It also ensures, for example, that less popular flavors are more easily accessible to children.
However, the entire field is not thyme. A lot of oil is used in the dough, and also breadcrumbs and refined flours, making it not a very healthy cooking method. Plus, food cooked this way has a handful of calories. Therefore, it is very good to eat dough occasionally, but it is also important not to abuse it. If you are concerned about this, you can try to alleviate this by using flour alternatives such as whole wheat breadcrumbs or crushed sand flakes.
Of course, if we’re going to do it, it’s better to do it well. A dough is worthy of the name only if it provides the desired taste and texture. To achieve the right level of crispiness, we offer you five tips to help your empanadas become a sensation.
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The secret is in the mixture: combine bread crumbs and flour in equal proportions. This will make the dough more compact. If you like this style, you can also try panko, a thicker and denser Japanese version of breadcrumbs.
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Don’t rush: let it rest. This may not make much sense if you are making breaded breasts, but in preparations such as croquettes it multiplies its value as a recommendation; Here it is better to let the pre-breaded dough cool in the refrigerator for a few minutes before putting it in the oil. . It will keep its shape better, stick better, and most importantly, be crispier.
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The first one is the first one: use crispy ingredients. Grind the kikos or grains into very small pieces and combine them with flour or breadcrumbs. This extra texture works wonders on the tongue.
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No moisture: the food is too dry. If there is moisture on the materials we will coat, the egg will not stick as well as ever. Use kitchen paper to remove excess.
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A special touch: Use fizzy drinks when preparing. Beer batter is a classic, but there are more ‘gourmet’ options that favor cava or even champagne.
One last tip as a bonus. It is intended for consumption, not preparation. Eat now! Breaded and battered ones are much tastier than freshly made. Don’t let them get cold!