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Favourite Breading

post #1 of 11
Thread Starter 
Making lobster croquettes and trying to decide what breading is best. Can't think past Panko Crumbs at the moment. Thoughts?
post #2 of 11

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

post #3 of 11

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.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 11
Thread Starter 
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.
post #5 of 11

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.

post #6 of 11

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.  

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply
post #7 of 11
Thread Starter 
I tried panko and Ritz to compare, and gotta say I preferred the Ritz which surprised me!
post #8 of 11
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
post #9 of 11

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

post #10 of 11
CORNMEAL and panko blitzed
post #11 of 11
Thread Starter 
Yeah I agree blitz would be way better.
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