LINGUISTICS & CULTURE
|Data:||28/AGO/2009 10:46 AM|
|Assunto:||empanado / patê|
I just realized the difference. Both can (and probably do) use a liquid that keeps the "other material" sticking to the meat. In the case of batter, the "other material" is flour, maybe some spices, etc. In breading, the "other material" are the crumbs of bread, crackers, etc.
In battering, the liquid and the "other material" are mixed into more or less a pancake-like concoction. This is seen in "corn dogs", among other foods. Once the meat is covered, you cook the meat. This could be done in hot oil, by frying or baking, etc.
In breading (which is like "milanesas") you put the meat into the liquid (usually milk, eggs, spices), then you place the wet meat into dry bread crumbs. Now you cook the meat by putting it into hot oil, by frying or baking, etc.
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