Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Basic Breading Tactics


Fat Guy
 Share

Recommended Posts

I've never given much thought to breading. The breaded and fried (either pan fried or deep fried) or baked cutlet or chop has never been part of my culinary repertoire. Lately, however, I've been dipping a toe into the ocean of breading, particularly with chicken tenders and cutlets, those universally beloved foods of today's youths (one of whom lives under our roof).

So, can we talk about breading? There seem to be a whole mess of ways to do it.

You've got your breading itself, which can be bread crumbs of various kinds (toasted, fresh, panko, herbed), or cereal (corn flakes, etc.), or other stuff (ground up pretzels, crackers, whatever). I guess some people also use just flour -- is that technically breading? There are also batters -- is that breading?

Then there's the liquid you use to make the breading adhere to the meat. That could be milk, or eggs, or some people seem to do both in stages. I'm not really sure I understand how that works.

There also seem to be different methods of getting the breading on to the meat: the zipper bag "shake and bake" method, the shallow bowl method, maybe some other methods I've not noticed.

Then of course you have to cook the stuff.

Who's going to give the primer on all this?

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

Link to comment
Share on other sites

whenever i bread i make sure that my breading is not too dark as it will darken sooner than lighter breading. well of course sometimes you would have no choice but to use darker breading. then i would also consider the thickness of the product i am breading as it would need to cook fairly fast, especially if it was a darker breading. then there is the oil.. it needs to be clean as well.. or it will darken faster. i guess flour is considered breading, i may be wrong on that. i don't think that batter is considered as breading, then again i can be wrong on that too.

as for the techniques i like to hand bread as to the shake and bake cos of the adherence of the flour and bread on my product. i press it down every time i flour it or bread it. i like to use eggs or eggs wash for my liquid. eggs will cook and stick to the product better than just milk alone... i either deep fry them ( then again how can you go wrong with deep frying?) or just fry it in a shallow pan...

Link to comment
Share on other sites

Everyone has a different method, but my tried and true has a few steps.

This produces a basic, great crumb coating. It crisps up nicely when shallow fried. Good for pork chops, boneless chicken, and pressed eggplant. As I'm frying, I keep the finished ones in a low oven till serving time, the breading holds up very well, or even improves.

The stages are: First a dredging in seasoned flour, then a dunking in an egg-water or egg-milk mixture, then a ride through the breadcrumbs, pressing them on. This is usually good, but somtimes it goes back into the egg, then pressed into the breadcrumbs once more.

Then let it dry for about a half hour. This is important, because everything knits together, and the breading stays put, while it's cooking.

I can't give amounts, because I just shake the stuff on the trays as I need it, starting with about a half a cup each, and adding handfuls as I go. I start with two eggs, and about half a cup of liquid, beaten together.

Most of the time, I season the flour with salt, pepper, paprika or a bit of cayenne, and onion powder. That's just my standard everyday cutlet flavors, I vary it up based on what the cutlet thing is going with.

Another tip is to only use one hand for the procedure. One hand to grab the end of the meat, roll, dunk, dredge, press. All the breading stays on the tip of your fingers, and you're not up to your elbows in breading and goop.

Doing stuff in just flour is good, too, or a combo of flour and cornstarch, it makes a very light, slightly crisp coating. I like it a lot, but I wouldn't call it 'breading'. It adds some texture and interest to whatever food, and holds in the moisture nicely.

Edited by Lilija (log)
Link to comment
Share on other sites

Like the other respondants, I'm in the seasoned flour/egg wash/breading camp. My only contribution is that I like my egg wash pretty thin (dilute the egg with some water, although milk also works, I prefer the water). Seems to make the breading less *gloppy* (technical word, that). Breading can be whatever seems appropriate to the "bread-ee" as it were. I particularly like panko, but regular bread crumbs work just fine, as do saltine crumbs. I usually don't like flour for the "breading" part. That seems to cross the line into batterdom, and I believe they are different critters.

Breading, at least to me, equals pan fried or oven baked/roasted/fried (with copious amounts of oil for the latter).

Batter equals deep frying, or way more oil than pan frying.

--Roberta--

"Let's slip out of these wet clothes, and into a dry Martini" - Robert Benchley

Pierogi's eG Foodblog

My *outside* blog, "A Pound Of Yeast"

Link to comment
Share on other sites

My epiphany came when I read or heard that shallow frying is not a thin film of oil but at least 1/4 inch of oil in the pan that is good and hot but not too hot!

Save yourself a lot of cleanup by putting the flour and the bread crumbs on wax paper.

After breading, put the product on a cooling rack over a plate or baking tray and stick it in the fridge for at least 30 mins, loosely covered with wax paper.

These tricks work for me and it took me years to get past soggy, oil-soaked food to crispy, perfectly browned breaded ingredients.

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

I'd like to chime in and mention, DO NOT GRILL BREADED MEAT!

Hahahaha! I only say this because I have seen it done before and it never turns out well. Baked or pan fried only.

Also, crushed nuts work great as a breading when mixed with panko or bread crumbs. Oily marinades work as a bonding agent as well. I've never tried it with a watery marinade, but I get the sense that it wouldn't go so well.

Link to comment
Share on other sites

Panko breadcrumbs are the equivalent of frozen peas or canned tomatoes; essential kitchen staple and a simply brilliant product. I love the way you can change the texture of the crumb from coarse to super-fine just by hand-rubbing it. You can use the different crumbs in different ways:

If I’m doing small robust items to deep-fry, like prawns or squid, then I’ve found by dunking in a simple tempura batter (just flour and water) then in some fine panko gives better crispier results than just tempura alone.

Or, you can season coarse Panko with rosemary, thyme, parsley, lemon zest, parmesan cheese (or other hard cheese) and S&P for a ‘Milanese’ type crust for veal, pork, chicken even fish using the panne (is this how to spell this word?) method. Of course, you can always leave it unseasoned and have it as it was intended as Tonkatsu!

Link to comment
Share on other sites

This proves to be fertile ground. I'm looking forward to learning a lot here.

Let me start with a basic problem, though. Let me tell you what I did yesterday and maybe we can unpack it and figure out where my technique could have been improved.

I cracked an egg into one wide, shallow bowl and beat it with a fork (I added salt and pepper to the egg -- was that wrong?). Into another wide, shallow bowl I poured a bunch of panko. I took boneless, skinless chicken thighs from the refrigerator. I dipped each thigh first in the egg, then I put it atop the panko pile and flipped it over and around and smooshed it around until it had what looked like a good coating on it, then I laid the breaded pieces out on a half-sheet pan. Cooked in about 1/4 inch of corn oil.

I'm fairly confident in my actual cooking methods -- I've got good pan frying, deep frying and convection baking skillz. However, the breading phase just didn't go well. I had a lot of trouble getting the panko to adhere, and although I was able to force the issue by pressing and manipulating the chicken pieces, a ton of the panko came off during cooking. So by the time I was done pan frying the first batch, the oil was completely ruined by hundreds of little floating burnt pieces of panko. It was beyond skimmable. I had to start new oil. And the finished pieces had a lot of gaps in the breading. What breading there was, was not of uniform thickness. So there were patches of no breading, patches of light breading and patches of heavy breading such that there was no way to get the stuff cooked to a desirable degree of exterior crispness.

I also thought the flakes of panko were too coarse. What's this about using your hands to change that?

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

Link to comment
Share on other sites

Here’s my method:

Progresso Italian flavored breadcrumbs mixed with a little seasoning salt (or Old Bay if I'm frying fish).

1 egg about a ¼ cup of milk (I usually eyeball it) mixed together

Dip the cutlet in the eggwash than in the breadcrumbs and fry.

Sometimes I’ll use panko or a mix of panko and Italian flavored breadcrumbs. My kids prefer no panko.

Link to comment
Share on other sites

This proves to be fertile ground. I'm looking forward to learning a lot here.

Let me start with a basic problem, though. Let me tell you what I did yesterday and maybe we can unpack it and figure out where my technique could have been improved.

I cracked an egg into one wide, shallow bowl and beat it with a fork (I added salt and pepper to the egg -- was that wrong?). Into another wide, shallow bowl I poured a bunch of panko. I took boneless, skinless chicken thighs from the refrigerator. I dipped each thigh first in the egg, then I put it atop the panko pile and flipped it over and around and smooshed it around until it had what looked like a good coating on it, then I laid the breaded pieces out on a half-sheet pan. Cooked in about 1/4 inch of corn oil.

I'm fairly confident in my actual cooking methods -- I've got good pan frying, deep frying and convection baking skillz. However, the breading phase just didn't go well. I had a lot of trouble getting the panko to adhere, and although I was able to force the issue by pressing and manipulating the chicken pieces, a ton of the panko came off during cooking. So by the time I was done pan frying the first batch, the oil was completely ruined by hundreds of little floating burnt pieces of panko. It was beyond skimmable. I had to start new oil. And the finished pieces had a lot of gaps in the breading. What breading there was, was not of uniform thickness. So there were patches of no breading, patches of light breading and patches of heavy breading such that there was no way to get the stuff cooked to a desirable degree of exterior crispness.

I also thought the flakes of panko were too coarse. What's this about using your hands to change that?

I think the resting in the fridge for 30 minutes mentioned by Anna is critical to keeping the crumbs attached. A little milk or water with the egg also helps with crust formation.

Link to comment
Share on other sites

Fat Guy, i agree with the above, a light seasoning of flour would help as would thinning the egg with a little water. You need to beat the egg till it is uniformly mixed, and thinning it makes this process easier. The thinner egg wash should coat your chicken more evenly and thereby helping to stick the crumb more evenly. If you have holes in your crust it implies that the crumbs are finding gaps in your egg wash. For a thicker crust dip your chicken in the egg wash again and give it another even coating of crumbs. Resting in the fridge helps to firm up the egg, flour & crumb coating.

With Panko, it's quite easy to rub handfuls of it between your hands to make the crumb finer. Just try it, you'll see for yourself. Maybe that's another reason why your crumbs are not adhering. Coarser crumbs are more likely to drop off.

Link to comment
Share on other sites

I also thought the flakes of panko were too coarse. What's this about using your hands to change that?

Precisely. Breading size matters. As an example, it'd be difficult to get a whole shelled hazelnut to adhere to chicken. Ground hazelnuts would be fine. Panko comes in different size flakes based on brands. You can crumble it in your hands like dried herbs or give it a whiz in the processor.

The flour before egg is important. It absorbs moisture from whatever you're frying to keep the breading on. Without it your breading is likely to fall off after cooking. With the flour it will stick firmly after cooking. And season all layers of breading - flour, liquid, and top coating.

I prefer dredging via products laid on the counter (in paper plates or wax like anna auggested) to putting in a bag and shaking. The bag method doesn't ensure even coating. For cutlets I like to press the final breading on quite firmly. For something where you don't want such a firm coating, calamari, for example that will be deep fried place the breaded product in a medium strainer and shake.

For veal cutlets I like to add some grated parm and lemon zest to seasoned Italian breadcrumbs (I prefer 4C brand - they make iced T and breadcrumbs, I wonder how that came about?)

The temperature of the cooking fat is also quite important. You can follow proper breading procedure all day but put it into cold oil on the stove and you have a soggy, fat laden mess.

Happy frying.

My mom used to bread and fry zucchini sticks and tell me they were french fries. The epitome of health :biggrin:

edited for spelling

Edited by Lisa1349 (log)

Lisa K

Lavender Sky

"No one wants black olives, sliced 2 years ago, on a sandwich, you savages!" - Jim Norton, referring to the Subway chain.

Link to comment
Share on other sites

I believe that a light trip through seasoned flour before the egg dip would be a big help in the crust adherence.

HC

Word to that. :cool:

Also, don't season your egg mixture. It doesn't disperse properly (salt can eventually dissolve but pepper flakes just tends to stick together like wallflowers at a dance). Instead, season your breading/coating.

 

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

Link to comment
Share on other sites

chiming in late, but affirming: the surface of the food to be breaded needs to be very dry before it goes into the egg wash, otherwise the eggwash won't stick. that's the purpose of the first flour. the rest after breading helps with this, too, because it allows the protein in the eggs to "bond" with teh flour underneath and the breadcrumbs on top.

Link to comment
Share on other sites

I believe that a light trip through seasoned flour before the egg dip would be a big help in the crust adherence.

HC

Word to that. :cool:

Also, don't season your egg mixture. It doesn't disperse properly (salt can eventually dissolve but pepper flakes just tends to stick together like wallflowers at a dance). Instead, season your breading/coating.

Just to beat a dead horse, don't skip the flouring step. The egg wash needs something to stick to.

I season the flour, eggs, and breadcrumbs. My theory is: why not?

Another option - if you want something other than regular, dry bread crumbs, and you're not into the panko is matzo meal.

I never refrigerate before frying, and have never had a problem with the breading coming off.

Now - if you're making fried chicken vs. chicken tenders, I skip the bread crumbs and do a second dip into the flour.

Link to comment
Share on other sites

This will not work in all cases, but when suitable, I like to add some finely grated parm to my panko. It "glues" the crust together, and of course adds a nice flavour. I flour and eggwash, too.

Link to comment
Share on other sites

Hmmm.... I never flour first, just egg wash and then bread crumbs. I have not had a problem with the coating falling off. Maybe next time I fry I'll try it both ways to test. If there is no difference why go through the extra step?

Edited by lcdm (log)
Link to comment
Share on other sites

Hmmm.... I never flour first, just egg wash and then bread crumbs. I have not had a problem with the coating falling off.  Maybe next time I fry I'll try it both ways to test. If there is no difference why go through the extra step?

The flour is also a good place to incorporate your seasonings.

Link to comment
Share on other sites

My method isn't any different than what folks have said about flour, egg wash, then breading, but I don't season the flour. Rather I season whatever meat is being breaded. I've tried it both ways and I just don't think the seasoning penetrates to the meat when it's in the flour. Anyone else think so?

Link to comment
Share on other sites

Any hints for baking breaded fish or chicken rather than frying?

Theoretically this method can result in something tasty & crunchy, but regrettably, that has not been my experience.

pat w.

I would live all my life in nonchalance and insouciance

Were it not for making a living, which is rather a nouciance.

-- Ogden Nash

http://bluestembooks.com/

Link to comment
Share on other sites

Any hints for baking breaded fish or chicken rather than frying? 

Theoretically this method can result in something tasty & crunchy, but regrettably, that has not been my experience.

pat w.

This recipe has won some great reviews.

Susan Fahning aka "snowangel"
Link to comment
Share on other sites

A couple of tricks that work well for me:

-I buy the day old boutique breads on sale and grind to size in the food processor as well as using panko crumbs. Best buy on panko is your local asian market btw.

-For foods I want to fry very briefly, e.g., shrimp, oysters, calimari, I frequently pretoast the crumbs in the oven as they may take longer to brown than the seafood should be fried.

-Some vegetables, e.g. green tomatoes and eggplant, do better peeled as far as getting a uniform crust. The skins are virtually as non-stick as Teflon.

-I like buttermilk and egg for an eggwash. Sometimes I beat cornstarch into the wash for a really crunchy crust.

-Agree that waiting 30 min or more lets the crust set up after breading.

-The separation of crust from the meat,fish etc., is due to steam being trapped behind a dense crust, if my memory serves me correctly. I seem to recall that this is less of a problem in pan frying than in deep frying due to the easier access to escape for the steam from within. Perhaps someone else can comment on this aspect.

Link to comment
Share on other sites

Any hints for baking breaded fish or chicken rather than frying? 

Theoretically this method can result in something tasty & crunchy, but regrettably, that has not been my experience.

pat w.

This recipe has won some great reviews.

Thank you. Sounds & looks delicious! We'll give it a try.

Now, any ideas on how to get a nice crunchy coating on a fish fillet in the oven?

Edited by Pat W (log)

I would live all my life in nonchalance and insouciance

Were it not for making a living, which is rather a nouciance.

-- Ogden Nash

http://bluestembooks.com/

Link to comment
Share on other sites

 Share

  • Similar Content

    • By jimb0
      i had a whole post typed up, but alas, it's been lost.
       
      i searched the forums but didn't find a thread dedicated to fried breads, thus.
       
      yesterday, i fried up some toutons to go with a beet soup. toutons are the popular newfoundland version of fried bread, historically made with bits of dough left overnight and fried in the morning with salt pork fat. like in the south, they were/are often served with molasses, butter, and/or beans. on the rock you'll find any number of restaurants serving them, some of which have a whole touton menu with various toppings or spreads. a lot of restaurants deep fry them instead of pan fry them out of ease of cookery, which has become a point of contention among many newfoundlanders.
       
      i had a bowl of leftover dough in the fridge from making khachapuris a couple of days ago, so i portioned out a couple of balls, patted them flat, let them proof for twenty minutes or so, and then pan-fried them in a mix of rice bran oil and butter. 
       
      fried breads have a long history all over, often but not always as a sustenance food for cold weather climes. the navajo are known for their version of frybread from the 1800s, but it's commonly believed that first nations groups of north america also had their own forms of bannock made with local ingredients before it was re-imported from scotland.
       
      anyway i'd like to investigate fried breads more; post your own favourites and experiments here.
    • By Kasia
      A SANDWICH TO GO
       
      Today I would like to share with you the recipe for a snack which you can grab and eat "on the go". I know that it is unhealthy. We should celebrate eating and eat calmly and with deliberation. However, sometimes the day is too short for everything on our schedule and we still have to eat. Admittedly, we can sin and go for some fast food, but it is healthier and tastier to prepare something quickly in our own kitchen.

      Today, Camembert cheese and cranberries in a fresh, crunchy roll take the lead role. It sounds easy and yummy, doesn't it? Try it and get on with your day . Today I used a homemade cranberry preserve which was left over from dessert, but if you like you can buy your own.

      Ingredients:
      2 fresh rolls (your favourite ones)
      150g of camembert cheese
      1 handful of lettuce
      2 teaspoons of butter
      2 teaspoons of pine nuts or sunflower seeds
      preserve
      100g of fresh cranberries
      3 tablespoons of brown sugar
      100ml of apple juice

      Wash the cranberries. Put the cranberries, sugar and apple juice into a pan with a heavy bottom and boil with the lid on for 10-12 minutes, stirring from time to time. Try it and if necessary add some sugar. Leave to cool down. Cut the rolls in half and spread with the butter. Put some lettuce on one half of the roll. Slice the camembert cheese and arrange it on the lettuce. Put a fair portion of the cranberry preserve on top of the cheese. Sprinkle with the roast pine nuts or sunflower seeds and cover with the second half of the roll.

      Enjoy your meal!

    • By nonkeyman
      How to Make Rye Sourdough Bread
      I don't know what it is about bread, but it is my favorite thing to make and eat. A freshly baked loaf of bread solves a world of problems. I was lucky enough to get to be one of the main bakers when I worked at the Herbfarm. We baked Epi, Baguettes, Rolls, Pretzels and so much more.
       

      Rye Sourdough Wood Oven Baked Bread
       
      My fondest memory when I worked there was our field trip to the Bread Lab(wait something this cool came out of WSU, of course!) here in Washington. They grow thousands of varieties of wheat and have some pretty cool equipment to test gluten levels, protein, genetics and so on. I nerded out so hard.
       
      What came out of that trip was this bread. Now I can't recall the exact flour we got from them, but using a basic bread and rye will do the trick. We used to get a special flour for our 100 mile menu. This was where we were limited to only serving food from 100 miles away. So finding a wheat farm that made actual hulled wheat in 100 miles was a miracle. The year before...the thing we made, was closer to hard tack.
       
      Now if you don't have a starter, I recommend starting one! It is a great investment!
       
      Rye Sourdough
      1000 g flour (60% Bread Flour, 40% Rye)
      25 g salt
       
      75 g of honey/molasses
      200 g of Rye starter 
      650 g of water, cold
      Equipment
      Baker Scale (or other gram scale)
      Bench Cutter
      Bread Razor (you could also use one of those straight razors)
       
      Start by taking the cold water, yeast and Honey and mix together and let sit for 10-15 minutes
       
      I know, some of you just freaked out, cold water? Won't that kill the yeast.
       
      Nope, the yeast just needs to re hydrate. I prefer using cold water to slow the yeast down. That way the lactobacillus in the starter has  a good amount of time to start making lactic acid, and really get to flavor town!
       
      While that is sitting, I mix the flour and the salt together(How many times I have forgotten to salt the bread).
       
      Now mix the two products with a kneading hook for 3-5 minutes, only until thoroughly mixed but not yet at the window pane stage of kneading.
       
       
      Instead, place into a bowl and set a timer for one hour. Then when that hour is up, push the dough down and fold all the corners in
       
      Repeat this step 2-3 more times, pending on the outside temperature.
       
      If you happen to have those cool bowls to shape round loafs! Awesome, use them. I would break the boules into 3 balls of about 333 grams
       
      If not then just put the dough in the fridge and do the steps below the next day.
       
       
       
       
       
       
       
      Once you have bouled the bread, can put it into the fridge and let it sit over night
       
      Again, this lets the bacteria, really get to work(misconception is the yeast adds the sour flavor, nope, think yogurt!)
       
      Now on the next day, heat up whatever form of oven you plan to use. We used a brick oven but if you just have a normal oven, that is fine. Crank it to 450 degrees Fahrenheit.
       
      If you have not bouled your bread yet, go back and watch the video and break the dough down into three balls of abut 333 grams. Then place the balls on a lightly greased sheet pan. Let sit for about 45 minutes to 1 hour.

      If you have used the fancy bowls then turn the the bread out on a lightly greased sheet pan, without the bowl and let temper for 15-30 minutes.
       
       
      If your oven is steam injected, build up a good blast of steam.
       
      If not, throw in a few ice cubes and close the door or put a bath of hot water inside.
       
      The steam is what creates the sexy crust!
       
      Let it build up for a few minutes!
       
      Right before you put the bread into the oven use a bread razor to slice the top of the bread.
       
      Place the dough balls into the oven and douse with another blast of steam or ice and close the oven.
       
      Let them bake for 13 minutes at 450 degrees. Then turn the loaves and bake for another 10 minutes.
       
      Remove when the crust is as dark as you want and the internal temperature exceeds 190 degrees Fahrenheit.
       
      Now pull out and make sure to let cool off of the sheet pan with room to breath underneath. You don't want your crust steaming!
       
      Now here is the hardest part, wait at least 20 minutes before getting into the bread. Also, cutting into bread to early really seems to come out poorly. I would rip the bread until 1-2 hours has passed.
       
      Now serve it with your favorite butter, goat butter or whipped duck fat!
       
    • By Kasia
      Today I would like to share with you a recipe for a slightly different sandwich. Instead of traditional vegetables, I recommend strawberry salsa, and rather than a slice of ham – a golden grilled slice of Halloumi cheese. Only one thing is missing – a fresh and fragrant bread roll.

      Halloumi is a Cypriot cheese made with sheep's milk or a mixture of sheep's, goat's and cow's milk. It is semihard and so flexible that it is excellent for frying and barbecuing, and it is great fresh too.

      Ingredients (for two people)
      2 fresh rolls of your choice
      2 big lettuce leaves
      4 slices of Halloumi cheese
      2 teaspoons of butter
      salsa:
      8 strawberries
      half a chili pepper
      2 tablespoons of minced peppermint leaves
      ¼ a red onion
      2 tablespoons of chopped almond without the skin
      1 teaspoon of honey
      2 tablespoons of lemon juice
      2 tablespoons of balsamic sauce

      Start by preparing the salsa. Wash the strawberries, remove the shanks and cube them. Dice the onion and chili pepper. Mix the strawberries with the onion, chili pepper, peppermint and almonds. Spice it up with honey and lemon juice. Leave in the fridge for half an hour. Grill the slices of Halloumi cheese until they are golden. Cut the fresh rolls in half and spread them with butter. Put a lettuce leaf on each half of roll, then a slice of the Halloumi cheese, one tablespoon of salsa, another slice of cheese and two tablespoons of salsa. Spice it up with balsamic sauce. Cover with the other half of the roll. Prepare the second sandwich in the same way. Serve at once while the cheese is still hot.

      Enjoy your meal!
       
       
       


    • By andiesenji
      ANDIE'S ABSOLUTELY ADDICTING BREAD & BUTTER PICKLES
      Here’s the thing about pickles: if you’ve never made them, they may seem to be an overwhelming (and possibly mysterious) project. Our listener Andie – who has offered some really valuable help to the show several times in the past – has sent this recipe which provides an opportunity to “try your hand” at pickle-making without much effort. Andie suggests that making a small batch, and storing the pickles in the refrigerator (without “processing”) can get you started painlessly. Our Producer Lisa says that the result is so delicious that you won’t be able to keep these pickles on hand - even for the 3-4 months that they’ll safely keep!
      The basics are slicing the cucumbers and other veggies, tossing them with salt and crushed ice and allowing them to stand for awhile to become extra-crisp. You then make a simple, sweet and spicy syrup, (Andie does this in the microwave), rinse your crisp veggies, put them in a jar, pour the syrup over, and keep them in the refrigerator until they’re “pickled” – turning the jar upside down each day. In about 2 weeks you’ll have pickles – now how much easier could that be? If you are inspired, I hope you’ll try these – and enjoy!
      MAKES ABOUT 1 QUART.
      FOR THE PICKLES:
      4 to 6 pickling cucumbers (cucumbers should be not much larger than 1 inch in diameter, and
      4 to 5 inches long)
      1/2 to 3/4 of one, medium size onion.
      1/2 red bell pepper.
      1/4 cup, pickling salt (coarse kosher salt)
      2 quarts, cracked ice
      water to cover
      2 tablespoons, mustard seed.
      1 heaping teaspoon, celery seed
      FOR THE SYRUP:
      1 1/2 cups, vinegar
      *NOTE: Use cider or distilled white vinegar, do not use wine vinegar.
      1 1/2 cups, sugar
      2 heaping teaspoons, pickling spice mix.
      PREPARE THE PICKLES:
      Carefully wash the cucumbers and bell pepper. Slice all vegetables very thin, using a food processor with a narrow slicing blade, or by hand, or using a V-slicer or mandoline. Toss the sliced vegetables together in a glass or crockery bowl large enough to hold twice the volume of the vegetables. Sprinkle the salt over the vegetables, add the cracked ice, toss again to blend all ingredients and add water to just barely cover the vegetables. Place a heavy plate on top of the vegetables to keep them below the top of the liquid.
      *Set aside for 4 hours.
      PREPARE THE SYRUP:
      Place the vinegar, sugar and pickling spices in a 4-quart Pyrex or other microwavable container (the large Pyrex measure works very well)
      Microwave on high for 15 to 20 minutes. [if a microwave is not available, simmer the syrup in a narrow saucepan on the stovetop, over low heat, for the same length of time.] Allow the syrup to cool. Strain the syrup and discard the spices.
      ASSEMBLE THE PICKLES:
      Place one wide-mouth quart canning jar (or two wide-mouth pint jars) with their lids in a pot of water to cover, place over medium heat and bring the water to a simmer (180 degrees). Remove the pot from the heat and allow jar(s) and lid(s) to remain in the hot water until needed.
      *After the 4 hours are up (crisping the vegetables as described above) pour the vegetables into a large colander and rinse well. The cucumber slices should taste only slightly salty. Return the rinsed vegetables to the bowl, add the mustard seeds and celery seeds and toss well until evenly distributed. Set aside.
      Return the syrup to the microwave, microwave on high for 8 to 10 minutes [or heat the syrup on the stovetop] until an instant read thermometer shows the temperature of the syrup is 190 to 200 degrees.
      Place the vegetables into one wide-mouth quart jar, or in 2 wide-mouth pint
      jars that have been scalded as described above. Pour the syrup over the vegetables, place the lids on the jar or jars, tighten well and place in the refrigerator overnight.
      The following day, turn the jar upside down - then continue to turn every day for 2 weeks. (This is to insure that the pickles are evenly flavored)
      After 2 weeks open the jar and taste. The pickles should be ready to eat.
      Pickles will keep in the refrigerator for 3 to 4 months.
      ( RG2154 )
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...