What is bread?
A common term provided by the technique of coating food in a rough decay of starch before cooking is "bread". It adds several sizes of taste to eat, and perhaps the most important is crunchy texture. The most common may be dry, daily bread, which has been dimmed to fine crumbs, but the selection of starch for coating is almost unlimited. This is often best guided by the main choice of food and method, as well as the cooking process.
HEX can be cooked in many ways, their ordinary denominators are the presence of fat and high temperatures. Frying in butter is popular to make something more important bark that can provide simple flour. A deep bowl of something like a casserole, poured with a layer of crumbs and drizzle of olive oil, emerges from the taste of the shake of a brown oven. However, cooking most associated with bread is deep. In all these methods, the company is such that the coating is relatively dry, not a wet liquid that would otherwise be called the dough.
the choice of food to be ODAlena, is also almost unlimited. For deep frying, fully closed food, such as small shrimp or mushrooms, is in a crispy shell. The same outer texture combines well with contrasting soft foods such as fillets or eggplants.
Blies is sometimes called crumbing, because almost any product starch product can be used for food painting. The classic is dry, musty, the remaining bread very finely grounded in the device. They are often mixed with dry or powder herbs and spices. Other treated starches include breakfast cereals and soda biscuits. More imaginative options are crispy cookies or potato chips.
The popularity of this cooking technique is evident in many prepared mixtures sold in. There may be boxes of highly spicy corn flour or honey bags filled with panko . The latter is a very highly recognized product, shaped JAKO small, sharp flakes. In Japanese he translated "bread flour", absorbs less oil than other alternatives, resulting in light and crispy peel, which remains fresh, even if the cooked food cools.
Professional chefs are taught this technique of cooking as simply "SBP" or standard bread procedure. The food to be cooked is first dusted with a thin layer of simple wheat flour. It then immerses into a beaten egg, sometimes mixed with milk into "washing". In the end it is "mined" in bread. Experienced chefs recommend the last step that is allowed to "rest" in the fridge for one hour before cooking.