"Standard Breading Procedure," perhaps the dullest-sounding term in cooking, turns out crispy, evenly browned crust that stays on your food rather than falling off into the pan. And the meat that is insulated within is moist and tender. Tags: @homecarousel,@homerightcolumns,@technique,breading,chicken,eggplant,how tos,slideshow,steak,Technique of the Week,veal
Posted: 9 years, 4 month(s) ago
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