All Questions
13 questions
5
votes
3
answers
18k
views
breading/crumbing: mixing the eggs and flour?
i was wondering why the recipes for crumbed/breaded foods always say that we should dredge in flour first, then dip in eggs, then coat with crumbs. Would it work if I mixed the eggs and flour to make ...
3
votes
0
answers
74
views
Sponge cake: how the proportions of the ingredients change the result
The common recipe (at least in Italy) for sponge cake is:
total weight of eggs (yolks + whites) = X
sugar = flour = 2/3 X
I'm aware that the ratio of the ingredients affect the final result. For ...
- 406
4
votes
1
answer
4k
views
What is the purpose of adding egg when flouring and deep frying chicken?
Many recipes (e.g. orange chicken) call for the chicken to be coated in flour, the beaten egg (whole, whole with a dash of milk or just the whites), coated again with flour and then deep fried. The ...
- 5,371
2
votes
2
answers
1k
views
Why are we not generally using egg in Buckwheat crêpe (or galette) but only in Wheat Flour crêpe?
I was doing so research over the internet to know why egg are typically use in wheat flour crêpe but not in Buckwheat crêpe. Is there's a reason for it or it is just a simple question of recipe ?
- 1
2
votes
2
answers
113
views
How important are ingredient ratios in pasta-making (as compared to baking)?
It's well-known that the ratios of ingredients matter a lot in baking -- tiny changes in ingredient ratios can create big changes in the quality of results.
However, there are other situations where ...
0
votes
3
answers
640
views
Name of dish - eggs + flour + bread crumbs (+ baking powder)
When I was breading I had some leftovers so I decided to mix them together and fry to check if it is edible. It wasn't bad though it was very dense.
Today I tried to make it from scratch and add ...
- 31
0
votes
1
answer
93
views
How to master homemade pasta? [closed]
I've made my own pasta for the first time today. While the results were far from bad, it was not perfect. It looked a little bit too "fluffy" when compared to store-bought pasta (I mean the ...
- 82.1k
4
votes
3
answers
2k
views
Can I substitute gluten for eggs in coconut flour pancake recipes?
I'm looking to reduce carbs, yet still have things like pancakes, waffles, and maybe even tortillas.
I've tried several coconut flour pancake recipes, but they all come out tasting like fried eggs to ...
- 4,796
5
votes
1
answer
333
views
Why does this chicken recipe result in a glutinous mess?
Countless times I've tried to prepared a recipe that calls for dredging chicken tenders in flour, dipping them in beaten egg (or a mixture of egg and water), and then coating them with a bread crumb ...
- 61.4k
7
votes
2
answers
14k
views
Pasta edges break when being rolled in pasta machine
When I make pasta, and roll it through my pasta machine, the edges always end up cracking up a little. It becomes quite difficult to pass it through the machine without it tearing and dividing my ...
CommunityBot
- 1
1
vote
2
answers
3k
views
Do you need eggs for extruded pasta dough?
I'm wanting to make pasta using my KitchenAid pasta press. Many recipes I see use eggs, but some use only water. I'm thinking using so many eggs would get expensive if I do this regularly, so I'm ...
- 1
3
votes
2
answers
17k
views
How to thoroughly bread meat with eggs and flour for frying without the mess
When making dishes like Chicken Parmesan, fried zucchini, general tso's, etc, and prepare the breaded item, I first scramble a few eggs then dip the the item from there into either flour or ...
- 123
3
votes
2
answers
3k
views
Getting Potato and Turnip Patties to hold together... how?
So I just tried this recipe for fried potato and turnip patties and completely blew it. I followed the recipe pretty closely, but the patties didn't hold together at all. The outside burned and the ...
- 55.2k