I don't have the fridge space for that (no speed racks and no walk-in) but it is interesting and consistent. Resting the protein in a refrigerator for a couple of days (fridges are big dehydrators) will dry the surface enough to skip the flour. Interestingly, Shawn said there are other ways to dry the surface. So that part of my experiment was replowing previously plowed ground. The egg wash makes the breading adhere (by the way, for the corn flake crowd, Shawn thinks highly of Special K).
The flour first helps to dry the surface so the egg wash will adhere. Most products are damp even if you "dry" them. What he told me is that the order really makes sense. Shawn used to be sous chef at the Inn at Little Washington which is highly regarded. UPDATE: I just got off the phone with a friend of mine. Make sure to include a link! Check out the FAQ r/Cooking compiled YouTube Channels Message the moderators and we will look at it. If your submission does not appear in the new tab, it may have been caught by the spam filter. R/charcuterie Related Subreddits Column 1 As a community, we should look out for each other, not put each other down or bog down discussion.ĬOMING SOON Filter out food safety! Subreddit Of The Month Reddit is for sharing, not self-promotion.īe kind and conduct productive discussion. No other advertisement is allowed, even cooking related (e.g., Pampered Chef, Cutco, etc). If you wish to promote blogs or YouTube channels, please do so only in the weekly "YouTube/Content Round-Up!" thread, stickied at the top of the sub. No blog/YouTube channel spamming or advertisements of any kind. Not all jokes are memes! No trolling, either. We love to see your food, but we also want to try it if we wish to. Include plain text recipes for any food that you post, either in the post or in a comment.
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