Tips & Tricks

6 Tips & Tricks for a Perfect, Crunchy Breading

Achieving a restaurant-quality breading in one’s small kitchen is never easy: sometimes the breadcrumbs don’t stick, sometimes the breading is too thick, or it burns in the pan before the food can cook through. If the food isn’t moist enough when coated in crumbs, the breading will fall apart – but if the food is instead a tad too moist, the breading will be soggy. Is so much drama even worth the effort?

But why, yes, of course! In our endless hours in the kitchen, we have prepared for you 6 easy tips and tricks that will make these issues a thing of the past. Say hello to cooking food with a delicious, crunchy, perfectly cooked breading each and every time.

Tip #1 – No Breadcrumbs, No Problem

If you don’t have breadcrumbs at hand, worry not: you can blend small pieces of old bread, crackers, taralli and bread-sticks in the mixer. Either will make for a perfect breading.

And should you still not have enough breadcrumbs, simply add some puffed rice or millet to the breading. This soluton is ideal for preparing both fish or meat, and even for veggie patties that are moslty made of beans; the coating is nicely textured and very, very light.

We tested it in these recipes:

Tip #2 – Soggy Mixture, Be Gone!

Say you’re making meatballs, or veggie patties; if your meat or vegetable mixture is too liquid to hold its shape, you can also try mixing in some old bread; just sog it in water for about 20 minutes and squeeze it very well to eliminate the water before adding it to the meat or vegetables.

We tested it in this recipe: Veggie Patties

Tip #3 – The Cornier, the Crunchier

To make your breading extra crunchy, mix a tablespoon of cornflour with your other breading ingredients. In our experience, cornflour is perfect when you’re preparing chicken cutlets, but works well also to coat potato croquettes or even fish.

We tested it in this recipe: Livorno-Style Salt Cod

Tip #4 – Spice It Up

To give your breading an unexpected twist, jazz it up with a few spices. You can add a pinch of paprika, some freshly ground black pepper, or – why not? – some grated cheese like Parmesan or Pecorino. You can even go as far as mixing in herbs with your breadcrumbs: aromatic ones like rosemary or oregano, or also just some rocket salad, which has a bitter aftertaste that is a perfect match with a juicy fish steak.

We tested it in this recipe: Tuna Steaks with Crunchy Rocket Salad Breading

Tip #5 – Go Nuts…

To form a thicker, crunchier breading, you can also add some chopped nuts or seeds to your breading mixture. The more you stir these ingredients together, the more the nuts’ oils will combine with the breadcrumbs to add texture to your breading.

We tested it in these recipes:

Tip #6 – … but without exaggerating!

You can chop the nuts by using a knife, or else you can quickly blend them in a food processor; just mind not to grind them too finely, as you need some coarse nut crumbs and not a nut powder.

We tested it in this recipe: Savoury Truffles with Fresh Goat Cheese and Pistachio Nuts

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