Breading and batters to enhance foods flavor

Breading and batters enhance the flavor and moisture retention of many foods. Most foods coated in this manner are deep-fried, pan-fried, or sauteed to give them a browned, crisp outer texture. The flours most frequently used for breading are either wheat or corn based. Coating the food lightly in flour, called dredging, results in a light and golden crust. Crumb coatings differ in that they are applied in three steps. First the food is dredged lightly in flour to seal in moisture and provide a base for the next step. The flour-coated food is then dipped quickly in an egg wash consisting of beaten eggs plus a tablespoon of water or milk. Substituting oil for the water or milk results in a richer, more tender coating. The proteins in the eggs or milk act as binding agents to “glue” the breading to the surface of the food.

Finally, the sticky-coated food is placed in a bowl of crumbs for the final coating. Seasoned bread crumbs, cracker crumbs, cornmeal, or cereal (cornflakes) may be used to coat foods. Smaller, more delicate foods such as mushrooms require finer-grained breading. Seasonings or flavorings such as salt, pepper, rosemary, thyme, sage or others can be added at any of the three steps of breading, although mixing them into the egg wash ensures they are evenly distributed. Sugar can also be added, but be aware that it results in a browner product.

Another way to coat foods is through the use of batters, which are wet flour mixtures containing water, starch, and seasonings into which foods are dipped prior to being fried. Commercial batters are available that entail simply adding water. There is no one recipe for a batter, and formulas can be extremely flexible. The addition of eggs to the batter will produce a darker coating due to the yolk content. Commercial batters often have added ingredients such as gums for viscosity and starches to increase adhesion by the swelling of their granules. Shortening or oils contribute to overall flavor and mouthfeel.