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.
- Place the dry ingredients into a bowl or a shallow dish to enable the food to be coated easily.
- Pat dry the food to be dredged of any excessive moisture (such as blood on meat).
- Place the food to be coated into the dry ingredient and coat lightly until evenly covered.
- Shake off excess and set aside while coating the remaining food.
- 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.