Confessions of a Culinary Student: Breading for the Perfect Fried Crust

By: Cooking Channel Staff

Curious about cooking? High-pressure culinary school requires a lot of time and money. We asked present and former culinary students for their No. 1 "ah-ha!" moment or takeaway from class so you can benefit from what they learned — without enrolling.

Culinary Student: Jenny Bierman, Culinary Producer, Food Network Kitchens

School: Institute of Culinary Education, 2009

Confession: When I started breading things for frying, I always wound up with a weird pasty mush all over everything because my wet and dry ingredients were mixing with each other, resulting in a terrible fried crust. When I learned to keep one hand for the wet ingredients and one hand for the dry ingredients, I was introduced to a whole new world of breading. No more goopy, floury egg everywhere —just a crispy nice crust and clean(er) hands.

For more on the high-pressure ups and downs of culinary school, tune in to The Freshman Class every Monday at 10:30pm ET

Keep Reading

Next Up

25 Ways to Use Parsley

When you think of parsley, you think garnish, right? This slightly peppery and bright herb is so much more. Check out these 25 tips and recipes for parsley.

25 Ways to Use Tahini

This rich and slightly bitter paste stands on its own as a salad dressing, marinade and even as a cooking sauce for meat.


So Much Pretty Food Here