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is a cooking technique used to coat wet or moist foods with a dry ingredient prior to cooking. Put most simply, dredging involves little more than pulling or rolling the wet food through the dry material to provide an even coating. The technique is particularly common with
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The coating applied to the food acts as a barrier that keeps the food from sticking to the pan as it cooks.
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The coating enables the exterior of the food to become crisp and darken evenly without burning.
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The flour and other dry ingredients seal in moisture to prevent the food from becoming tough.
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There are several reasons to dredge food prior to sautéing or frying:
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The coating helps to brown the food and provide a crunchy surface.
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The seasoning in the coating adds flavor to the food.
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32:Advantages of dredging
28:or chicken cutlets.
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270:Parboiling
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311:Poaching
306:Infusion
301:Creaming
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275:Shocking
228:Toasting
192:Barbecue
57:See also
17:Dredging
707:Commons
622:Souring
617:Salting
602:Juicing
577:Brining
394:Basting
336:Stewing
260:Boiling
187:Smoking
161:Searing
120:Cooking
22:breaded
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587:Curing
500:Flambé
409:Frying
177:Baking
612:Purée
572:Aging
241:Wet
137:Dry
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