A mixture of oats and barley.
To sift or sprinkle flour, etc., on, as on roasting meat.
To coat food in flour or breadcrumbs or cornmeal prior to being fried or sauted. The coating helps to brown the food and provides a crunchy surface.
To prepare food for sautéing or searing by lightly coating with cornmeal, flour or dry crumbs.
to give a light, even coat of flour. Dip the product to evenly coat with the flour and be sure to gently shake off any excess. The coating will provide an even brown color and will help to prevent sticking to the pan.
To coat before cooking with dry ingredients such flour, corn meal, bread or cracker crumbs, or other mixtures. Sweet items are sometimes dredged with sugar and/or spices, such as cinnamon, after baking or frying.
to sprinkle, coat or cover with flour, crumbs, cornmeal or other seasoned mixture.
To pull through flour (usually), egg wash, sugar, bread crumbs, or any other coating.
To lightly coat food with flour, breadcrumbs or cornmeal before frying ... more on dredge here
the process of coating a food in (usually) flour, prior to sautéing, or as part of the process of breading. Top of glossary.
Lightly coat one ingredient, often meat, by dragging it through another, often flour.
To cover or coat food with flour or a similar fine, dry substance.
To sift flour or sugar evenly over food.
cover before cooking; "dredge the chicken in flour before frying it"
To sprinkle or coat with flour or other fine substance.
To lightly coat foods to be fried, as with flour, cornmeal or breadcrumbs.
To coat a food, as with flour or sugar.
To lightly coat food (typically with flour, cornmeal or breadcrumbs) that is to be pan-fried or sautéed.
to coat food with flour or find powder.
To coat food with a dry mixture (usually seasoned flour or crumbs), either by sprinkling, rolling, or shaking the food in a bag with the flour or other ingredients.
To cover food all over with a dry ingredient like sugar, breadcrumbs, etc.
To drag a piece of meat through flour to coat prior to frying.
To sprinkle or coat a food evenly, with a thin coating of dry ingredients such as flour, so that it is completely covered.
To lightly coat food with flour, cornmeal, breadcrumbs, etc. before frying to help to brown the food.
To coat or sprinkle lightly with flour, sugar, etc., until food is well-covered.
To coat lightly with flour, cornmeal, etc.
This method of coating meat, fish or other ingredients with flour, cornmeal, or breadcrumbs helps the exterior of the food brown during frying, baking or sautÃ©ing. Flour used to dredge meat for stew or other wet-cooked foods helps thicken the sauce or gravy; on fried or sautÃ©ed foods, the flour or other dredging ingredient creates a crisp exterior.
To lightly coat food with dry ingredients like flour, cornmeal, or bread crumbs...the usual preparation for frying.
To lightly coat food that is going to be fried with flour, breadcrumbs or cornmeal. The coating helps to brown the food and provides a crunchy surface. Dredged foods need to be cooked immediately, while breaded foods, those dredged in flour, dipped in egg then dredged again in breading, can be prepared and held before cooking.
To coat with a dry ingredient such as flour, bread crumbs, or cornmeal.
Coating food with flour, corn meal or sugar before of after cooking.
To coat with something, usually flour or sugar.
To thoroughly coat in flour.
To coat as with flour, bread crumbs or sugar - any dry ingredient
To lightly coat food, usually with flour, cornmeal, or bread crumbs. One quick way to coat food is to put the coating material in a ziptop bag, add the food to be coated, then seal the bag and shake.
To sprinkle lightly and evenly with sugar or flour. A dredger has holes pierced on the lid to sprinkle evenly.
To coat with a dry mixture such as flour, bread or cracker crumbs.