Why breadcrumb is necessary for deep-frying?
As I've always known, or at least this is the habid in Hungary: adding covering meat slices with breadcrumb (after the flour and the egg) is necessary, even the frozen but previously deep-fried turkey meat slices are made this way.
Why is it necessary? I've already eaten deep-fried meat covered with flour and egg only, that's almost the same! Maybe the surface is more plain (obviously because that had no crumb on it)
Maybe it changes the taste? Or prevents burn while frying?
Best Answer
The nature of deep frying, contrary to expectation, is that it is a dry cooking method.
The heat from the oil vaporizes water at the surface of the food. The steam coming of the food pushes the oil away from the food, and keeps oil from soaking in during the main frying process. This is also what causes the bubbling.
The consequence of this is that by its very nature, deep frying rapidly dries out the surface of whatever is being cooked.
From some foods, including some meats, this would leave the outside of the meat dry, tough, and rubbery. A coating of breading prevents this by providing a barrier between the hot frying oil and the meat.
The breading itself also browns, which adds flavor and crunchiness that can greatly enhance the appeal of the food item. It may also have spices or other flavors or seasonings in the breading to compliment the food.
Still, not all meats have to be breaded before deep frying. For example, chicken wings are often deep fried plain. The skin browns and bubbles and gets very crispy.
So, the main reasons for breading are:
- Protect the food product
- Add brown, delicious crunch
- Add flavor through other seasonings
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Quick Answer about "Why breadcrumb is necessary for deep-frying?"
A coating of breading prevents this by providing a barrier between the hot frying oil and the meat. The breading itself also browns, which adds flavor and crunchiness that can greatly enhance the appeal of the food item.Can I substitute flour for breadcrumbs?
Can I use flour instead of breadcrumbs? While coating cutlets in flour provides a golden-brown exterior (and some thickening power if you're making a sauce in the same pan!), don't use flour as a binder for meatballs or meatloaf. This will result in a paste-like mixture that won't be as delicious.Is it better to fry with flour or bread crumbs?
The standard breading procedure, and it's simple to do! The initial dip in flour helps the egg wash stick better to the food's surface. A little bit of oil in the egg wash helps thin the liquid coating, and the extra fat browns the breadcrumbs better underneath.Why should foods that are deep fried be battered or breaded?
Just as the air-filled insulation in your house helps mitigate the effects of harsh external conditions on the air temperature inside, so do batters and breadings help the food underneath cook more gently and evenly, rather than burning or becoming desiccated by the fiercely energetic oil.What is the importance of breading?
That purpose is to insulate the food underneath to prevent it from direct exposure to heat and oils. Accordingly, your meats or vegetables will cook more evenly. Breading also helps keep too much water from evaporating when the food hits the fryer.The Standard Breading Process in 3 Easy Steps - Kitchen Conundrums with Thomas Joseph
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Max Vakhtbovych, Ron Lach, Max Vakhtbovych, Ketut Subiyanto