[Sca-cooks] batter breads

[Ian Kusz]

I tried my hand, recently, at breaded chicken.  What would you recommend for
that?

On Sun, Apr 4, 2010 at 10:29 AM, Phil Troy / G. Tacitus Adamantius <
adamantius1 at verizon.net> wrote:

>
> On Apr 4, 2010, at 8:48 AM, Terry Decker wrote:
>
> > French bakeries bake baguettes three or four times a day just so they
> will be fresh.  While the French bakery here in Norman doesn't bake them
> quite that often, they do produce them daily.  Rather than weapon, think
> breadcrumbs.  Lots of beautiful bread crumbs to pass through a sieve and get
> coarse and fine breadcrumbs suitable for ones culinary needs.
>
> And I can't stress enough the difference the right breadcrumbs can make,
> depending on their intended use. High-gluten crumbs from French or Italian
> bread are much better for bulking, lightening, enriching and smoothing the
> texture of things like meat balls or loaves, while lower-gluten, stodgier
> breads (such as your basic white Pullman loaf) may be better for thickening
> sauces.
>
> Adamantius
>
>
>
>
>
>
> "Most men worry about their own bellies, and other people's souls, when we
> all ought to worry about our own souls, and other people's bellies."
>                        -- Rabbi Israel Salanter
>
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-- 
Ian of Oertha