Intricacies in Crumbing with Cornflakes

Crumbed chicken

Dishes crumbed with cornflakes possess a profoundly more attractive appearance and taste than the products fried in the traditional method. Cornflakes can be used to crumb or bake salty, as well as sweet dishes.

Of course, there are certain intricacies when working with this crunchy corn product, which if followed will make the food you've prepared absolutely irresistible.

To start off, it is good to crush the cornflakes in a mortar and pestle or in a blender. Roll the products in the crushed cornflakes right before dipping them in oil. For example, if crumbing chicken bites, dip the pieces successively in eggs, breadcrumbs, eggs again and finally, roll them well in cornflakes.

Some recipes recommend adding sesame seeds to the crushed cornflakes. Others call for adding breadcrumbs, flour and eggs to the ground cornflakes, in order to obtain a thicker crumbing.

Cornflakes crumbing

An important rule for making dishes with cornflakes is the high temperature of the oil in which they will fry. Before crumbing, the meat needs to have stayed in a marinade for a sufficient amount of time.

Fry the products until a golden crust forms, and after you take them out drain them on paper towels to get rid of the excess grease.

Cornflakes can be used to crumb chicken and pork, as well as fish. To it you can serve a sauce made of crushed garlic, lemon juice, balsamic vinegar, olive oil and dill if desired.

Processed cheeses are also quite a suitable product for crumbing with cornflakes. The intricacy here is to dip the cheeses in water, then in flour and egg, before rolling them in the crushed cornflakes.

Cauliflower and broccoli can also be crumbed with cornflakes. Before frying, blanch the vegetables in salted water for 2-3 min, then drain, salt and dip them in flour, egg and crushed cornflakes.

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