Soft foods such as croquettes may need double-crumbing. Photo / File
The executive chef of dine by Peter Gordon at SkyCity answers your cuisine questions
Soft foods such as croquettes may need double-crumbing.
I heard a chef say that for things like crumbed croquettes or fish, you should double crumb to get a really crunchy finish. I dip in flour, beaten
eggs and then the crumbs. Does this mean for the second crumbing I should dip croquettes back into eggs and then crumb? How do you stop the first coating of crumbs falling apart in the egg? Chef's secret?
- Mary
You're correct - you'd dip again in egg and then flour. But to be honest I only ever do it with soft things like goat's cheese, or soft croquette mix, in case it bursts in the fryer. No need to do it to fish - it'll just make it a bit doughy.
I found a delicious, locally made mussel sauce at the Food Show. It was fermented in the same way as fish sauce, but had a distinctly mussel note in the flavour. I'll use it in my Asian cooking, but what other ways do you think I could use it?
- Alister
