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DREDGE

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DREDGE

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To dredge food simply means to coat it with a dry ingredient before cooking. Flour is the most common ingredient used to dredge foods but fine bread crumbs and spices can also be used.

Dredging food has many uses. Dredging meat in seasoned flour just prior to cooking can help the meat to brown, provide a sealed surface to help lock in the juices and provide an even crispy surface.

  1. Place the dry ingredients into a bowl or a shallow dish to enable the food to be coated easily.
  2. Pat dry the food to be dredged of any excessive moisture (such as blood on meat).
  3. Place the food to be coated into the dry ingredient and coat lightly until evenly covered.
  4. Shake off excess and set aside while coating the remaining food.
  5. If the food is to be browned, it should be done immediately as the dry ingredients will go soggy and gluggy if left on the food too long.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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