Meat+Poultry - June 2020 - 71

Datassential. This is followed by panko,
peppercorn crusted and sesame crusted.
"Veggie-based coatings such as cauliflower
and chickpea are starting to take off, with
Kerry bringing to the market the first-ever
cauliflower-coated chicken tender, which was
launched in 2019," said Amy Devitt, senior
marketing specialist, meat, Kerry. "We are
also seeing grain and seed coating innovations
grow in popularity, as well as emerging fruit
and vegetable flours, giving diet-restricted
consumers more options and all consumers
new sources of flavor, texture and protein."
Newly Weds Foods, Chicago, now offers a
range of flavorful breadcrumbs. The Hawaiian
breadcrumbs are a rich, golden crumb with
a slightly tropical sweet butter taste, like its
popular namesake bread. The tender crumb
gives pork and poultry bites a new twist, one
that complements sweet and sour or sweetheat dipping sauces.
New biscuit crumbs invoke a warm sense
of nostalgia for consumers who grew up eating
homemade buttermilk biscuits with sausage
gravy, fried chicken or bacon and eggs.
Memories of those flaky layers and melt-inyour-mouth texture are delivered in this unique
crumb that contributes the nuance of Southern
cooking to beef, pork and poultry. The crumbs,
for example, add buttery richness to baked
breaded chicken patties without all the frying
oil fat calories.

Such flour batters - often described as
tempura or fritter - are not to be confused
with cornmeal batters. The latter are
generously applied to the protein, usually hot
dogs, and fry up to be crispy and crunchy.
The density of the batter prevents it from
expanding during frying.
Breadings, on the other hand, are dry
coatings. They consist of particulates that
stick to the surface of the protein. During
cooking, which can be frying, baking or even
stove top, the breading dries out instead of
the protein it is covering, becoming crisp on
the surface while helping the protein stay
moist and tender.
Breadings can be as simple as a blend of
wheat flour, corn starch and seasoning, or
they can be based on bread or cracker crumbs
and include granulated nuts and seeds, which
bring texture, flavor and extra nutrition in the
form of protein and fiber to the coating. Unlike
batters with their soft texture, breadings are
expected to have a gritty texture.
Many of today's innovative encrusted
proteins rely on larger granulation mixtures
of different crumb types to develop unique
textures and visual appeal. For example,
panko, which is made from bread baked by
passing an electric current through the dough
in order to make bread without crust, has an
airier texture compared to most other bread
crumb types, which allows for a crispier finish.

Cornmeal batters can
be used with a variety
of proteins, but hot dogs
are the most common.

BATTER, BREADING AND THE PRE-DUST
Before getting creative with layers of flavors,
it's important to understand the function of
batters, breadings and pre-dusts.
Batters are described as wet coatings.
They are typically a mixture up to 90% flour
and starch, along with a leavening agent (i.e.,
sodium bicarbonate, egg or even seltzer or
beer), and water, oil and seasonings. Wheat
flour is standard, with corn, potato, rice
and soy flours becoming increasingly more
common, in particular if gluten-free is a
desired trait.
When applied as the sole coating, batters
are light by design. They require deep frying to
set, as the high temperature of the oil causes
the batter to blow up around the protein,
preventing the protein from scorching while
locking in flavors and juices. Upon cooling, the
batter collapses, encasing the protein.
www.meatpoultry.com | 06.20 | MEAT+ POULTRY

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