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Pantry Moths: How To Get Rid Of Them And Prevent Them From Returning
Other precautions to take: if you have to bread very moist foods (such as slices of meat or fish), you can pat them dry with absorbent paper before proceeding with the coating, while if you have to make, for example, potato croquettes or other preparations with a soft dough that requires structure, you can resort to double breading (therefore, flour, eggs, breadcrumbs and then eggs and breadcrumbs again) and/or leave to rest for 30-60 minutes in the refrigerator, so as to allow it to firm up, avoiding detachment of the coating.
Breading Meatballs: Alternatives for Perfect Results
We introduced it with croquettes: meatballs require some attention as they are made up of several components that must hold up to cooking, especially when fried, without breaking as the hot oil pours inside, and maintaining their typical round shape. The most effective method when the recipe calls for full immersion of the meatball is double breading, which ensures a casing that maintains its consistency. You can also omit the flour, but instead dip them once in the egg and breadcrumbs, then repeat the process. If the mixture seems firm enough, you can also make a very delicate breading by mixing flour and breadcrumbs, then frying a few pieces at a time, or you can simply slide the meatballs in a little breadcrumbs and brown them in a pan with a drizzle of oil. For those who love to “experiment”, then there are alternative breadings, such as with cornflakes (which are gluten-free) or with crumbled taralli, which give a coarse and irregular grain, more suitable for browning in a pan, in the oven or in an air fryer.
Breading Without Eggs
Those who are intolerant to eggs, follow a vegan diet, or simply want to avoid them, certainly don’t have to give up a special breading. The important thing is to replace the egg with something that performs the same function: that of binding the ingredients together. One of the easiest options to consider is to use a vegetable fat, such as extra virgin olive oil or seed oil: brush the surface of the food evenly before coating it in breadcrumbs, whether neutral or flavored. Plain yogurt or mustard are also an option: spread it and then let it rest in the refrigerator for 15 minutes, so that it adheres well, and then finish with breadcrumbs. These are light versions, with a thick and flavorful layer, which lend themselves to baking slices of meat or fish cutlet-style.
