Favourite Breading

Discussion in 'Professional Chefs' started by trizzish, Mar 7, 2015.

  1. trizzish

    trizzish

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    Making lobster croquettes and trying to decide what breading is best. Can't think past Panko Crumbs at the moment. Thoughts?
     
  2. laurenlulu

    laurenlulu

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    New Englanders swear by Ritz crumbs, it's traditional though the Panko sounds good to me.
     
  3. chefedb

    chefedb

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    I use flour, egg, cornstarch, s&p ,a little garlic powder, paprika, then cracker crumbs, or bread crumbs or panko.

     But I mix the flour egg starch and seasoning together then dredge in crumbs set in refridge for 1/2 hour then sauté.
     
    Last edited: Mar 7, 2015
  4. trizzish

    trizzish

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    Thanks for tips! I'm doing them for a food show. Need to do 300 in advanced. I'm assuming breading day before doesn't affect quality.
     
  5. pete

    pete Moderator Staff Member

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    My favorite breading really depends on what I am breading and what I want from the final product, but for your lobster croquettes I would probably use Panko for a light, crisp breading.  Seasoned flour, then egg wash, then panko.
     
  6. everydaygourmet

    everydaygourmet

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    Lately 4 C fud been using a combo of panko, lemon pepper, low sodium seasoned salt & aged parm, lobster croquettes, love it as a stuffing in mushrooms.  
     
  7. trizzish

    trizzish

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    I tried panko and Ritz to compare, and gotta say I preferred the Ritz which surprised me!
     
  8. laurenlulu

    laurenlulu

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    Glad you tried it! I was a traveling chef and would go to Mass and CT very often, Sysco even sold boxes of Ritz crumbs for breading. They LOvE their seafood
     
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  9. westbigballin

    westbigballin

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    I find robocouped panko to be a world of difference (for the better) in breading stuff.
     
  10. spoiledbroth

    spoiledbroth

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    CORNMEAL and panko blitzed
     
  11. trizzish

    trizzish

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    Yeah I agree blitz would be way better.