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Message
who adds spices to flour before dredging ?
Posted on 12/3/12 at 3:10 pm
Posted on 12/3/12 at 3:10 pm
I never did when I was younger and I do not remember it being done. I add spices to the egg wash and even sprinkle it on the portion being dredged. I see everyone doing this today and it seems like a waste of good spice...please advise
16
Posted on 12/3/12 at 3:13 pm to Tommy Patel
quote:
who adds spices to flour before dredging
Probably every restaurant you've ever ordered fried food in.
Posted on 12/3/12 at 3:14 pm to Tommy Patel
I add tony's.
Posted on 12/3/12 at 3:15 pm to Tommy Patel
I do.
Posted on 12/3/12 at 3:21 pm to Tommy Patel
quote:
it seems like a waste of good spice
Why does it seem like a waste of spice?
Most people I know put spices in the breading/batter/flour. In fact a lot of premade batters already have spices in them.
Posted on 12/3/12 at 3:22 pm to Tommy Patel
I use the one of the cajun season salt things like tony's or whatever else has accumulated in my spice collection. I hate those things generally and would never put them on food usually. I load it up too, like a 1/4 of a cup to 1/2 cup flour. Crazy, I know - I'd never get the Slap-Yo-Momma out of my cabinet otherwise.
Posted on 12/3/12 at 3:27 pm to Tommy Patel
quote:
who adds spices to flour before dredging ?
I did it to the roast I cooked Saturday. Spiced up the flour with some Emeril's Essence and some spicy Montreal seasoning. Browned both sides, cooked the veggies down, deglazed with a bottle of Negro Modello and cooked low and slow for about 4 hours.
Posted on 12/3/12 at 3:31 pm to Tommy Patel
I do
Posted on 12/3/12 at 3:37 pm to Tommy Patel
Salt pepper garlic creole seasoning all improve the flavor of the breading.
Also season the meat
Hardly ever the wash.
Also season the meat
Hardly ever the wash.
Posted on 12/3/12 at 3:39 pm to Tommy Patel
I do.
Posted on 12/3/12 at 3:44 pm to Tommy Patel
quote:
it seems like a waste of good spice
Especially if you start with too much flour, in which case you're correct in wasting spices, but most anyone will tell you to season the flour. Just use good proportions.
Posted on 12/3/12 at 4:09 pm to Tommy Patel
quote:
I see everyone doing this today and it seems like a waste of good spice...please advise
This would be true 500 years ago. Spice is cheap as dirt now.
Posted on 12/3/12 at 4:42 pm to Tommy Patel
people that know how to cook 
Posted on 12/3/12 at 4:57 pm to Tommy Patel
quote:
people that know how to cook
Posted on 12/3/12 at 5:00 pm to Caplewood
I do
Posted on 12/3/12 at 8:59 pm to Tommy Patel
Most definitely season whatever I'm dredging in.
Posted on 12/3/12 at 9:06 pm to DanglingFury
I always do. Season the meat, season the dredge. I don't season the egg wash.
When I first moved out there was a running joke at my appartment about High Power Flour. Me and my buddies ate the heck out of some stuff fried in it.
When I first moved out there was a running joke at my appartment about High Power Flour. Me and my buddies ate the heck out of some stuff fried in it.
Posted on 12/3/12 at 9:09 pm to AlmaDawg
General rule of thumb, season every layer of every component of a dish
Posted on 12/3/12 at 9:15 pm to Tommy Patel
raises hand
Posted on 12/3/12 at 9:16 pm to Tommy Patel
I use Tony's or similar to the protein, then just pepper to each component, that way it does not get too salty
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