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Why do you have to dip the meat into corn starch or flour before dredging it through the egg mixture then the actual breading mixture? What does the first corn starch/flour do?

Why do you have to dip the meat into corn starch or flour before dredging it through the egg mixture then the actual breading mixture? What does the first corn starch/flour do?

(post is archived)

[–] • 3 pts

I'm not cook or anything but I imagine it gives the egg wash something to stick to. Like lightly roughing up a surface before you paint it.

[–] [deleted] • 1 pt

Pretty much it. The initial flour/starch step can be skipped if the meat is thoroughly dried but it's more efficient to use flour.

[–] • 1 pt

Flour basically turns into a paste when wet. The moisture on and in the meat basically creates a glue surrounding the meat. Because of the pasty nature it stays together. You can then dip it in other substances, which allows that to stick to the pasty glue which is sticking to the meat.

[–] • 0 pt

You can't just flavor the flour then and skip the other 2 steps?

[–] • 1 pt

You can. But this is why seasoning is commonly added to the flour. But to add a nice crust (example, pork chop), it's double or triple dredged. But none of that will stick well without the first application of flour. Try it and you'll likely find everything simply comes off like a shell into the oil. All because it can't stick to the meat. Especially as the moisture in the meat starts blowing it off from the steam during cooking.

[–] • 0 pt

>double or triple dredged

OMG

So to be clear that process would go: flour, eggs, breading... let it dry? Then 2nd dip in the egg pool to breading?

[–] • 0 pt

Add a little bit of baking soda to the dredging mixture you poof