Breading (filling)

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Breading ( French for porridge from Latin panis for bread ) is a binding agent made from bread , flour or rice and liquid that is used for fillings of all kinds. In France, a meat broth thickened with grated white bread is also called breading. It is used, among other things, in the preparation of quenelles , gnocchi , panada or meatballs .

  • Bread coating: Soak white bread without a crust in hot milk, add a little butter and stir until the mixture comes off the pan .
  • Flour breading: bring the water to the boil with butter, add the flour and stir until the mixture comes off the pan .
  • Egg coating: Mix the flour, egg and melted butter, gradually add the boiling milk on the stove and stir until the mixture loosens from the pan.
  • Rice breading: cook rice with meat stock and butter until soft.
  • Choux panade: water or milk boil (according to the use) with butter, flour and stir until the mixture becomes detached from the pot. Gradually mix in the eggs into the cooling but still warm dough to bind.

See also

Individual evidence

  1. ^ Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “panada” .
  2. ↑ a b c H. L. Cracknell, G. Nobis: The New Catering Repertoire . tape 1 : Aide-Mémoire du Chef. Macmillan Education , Houndmills / London 1989, ISBN 978-1-349-20391-8 , pp. 707 , doi : 10.1007 / 978-1-349-20391-8 .