Techniques In Focus Part 1: Panée.
Hello!
Cooking often involves using the same technique again and again. So, I thought I'd save a few here to make sure you have all the tools you'll need to recreate my recreations/creations or even develop your own!
The first technique we'll look at is the art of Panée.
Panéeing is the act of dusting something in flour, then a beaten egg and then in breadcrumbs/semolina flour/polenta flour. And then deep frying it. A lot of deep frying. A few rules need to be observed. First, the object must be semi-cooked or cooked. This is because the frying takes so little time, it won't really cook whatever you are Panéeing. I have recently included Panéeing in a poached egg dish I wrote a recipe for. Check this out here to see this process in context. Secondly, the object must be dry. If it's wet, the flour and egg will go from paste to runny glue and this will cause the breadcrumbs to slough from the object when it hits the oil.
You can do this with simple stuff like chilledn Arancini, Chicken breast and cheese. Or you can get creative with it like many restaurants do, Panéeing chilled slices of slow roasted pork belly, slow cooked lamb shoulder and cubes of liquid foie gras. It's versatile, adds a nice crunchy texture to a dish and showcases some kitchen skills if you're out to impress that special someone in your life.
How to...
Heat the vegetable oil to 180 degrees centigrade: I prefer using vegetable/sunflower oil as it has a higher boiling point. Dip your food object in flour and then in some beaten egg, roll and dust them in breadcrumbs and lower into the oil. Cook until golden brown. Serve pretty much immediately.
As always, enjoy responsibly
BenY
Cooking often involves using the same technique again and again. So, I thought I'd save a few here to make sure you have all the tools you'll need to recreate my recreations/creations or even develop your own!
The first technique we'll look at is the art of Panée.
Panéeing is the act of dusting something in flour, then a beaten egg and then in breadcrumbs/semolina flour/polenta flour. And then deep frying it. A lot of deep frying. A few rules need to be observed. First, the object must be semi-cooked or cooked. This is because the frying takes so little time, it won't really cook whatever you are Panéeing. I have recently included Panéeing in a poached egg dish I wrote a recipe for. Check this out here to see this process in context. Secondly, the object must be dry. If it's wet, the flour and egg will go from paste to runny glue and this will cause the breadcrumbs to slough from the object when it hits the oil.
You can do this with simple stuff like chilledn Arancini, Chicken breast and cheese. Or you can get creative with it like many restaurants do, Panéeing chilled slices of slow roasted pork belly, slow cooked lamb shoulder and cubes of liquid foie gras. It's versatile, adds a nice crunchy texture to a dish and showcases some kitchen skills if you're out to impress that special someone in your life.
How to...
Heat the vegetable oil to 180 degrees centigrade: I prefer using vegetable/sunflower oil as it has a higher boiling point. Dip your food object in flour and then in some beaten egg, roll and dust them in breadcrumbs and lower into the oil. Cook until golden brown. Serve pretty much immediately.
As always, enjoy responsibly
BenY
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