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Cooking: Encrusting

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St John's
Antigua and Barbuda
(Zone 10a)

July 20, 2009
7:49 PM

Post #6842796

How does one get the 'crust' to stick to the protein? For example I read an idea for macadamia crusted scallops, how do the nuts stick?


Prairieville, LA
(Zone 9a)

July 25, 2009
2:38 PM

Post #6863185

Usually, anything you use to coat meat with is very finely chopped and unless the recipe calls for a batter, which you would use before encrusting the meat, the moisture in the meat adheres the coating. If not, then I use a tiny amount of olive or canola oil to give the meat a light brush before coating.
St John's
Antigua and Barbuda
(Zone 10a)

July 26, 2009
2:30 AM

Post #6865440

Great thanks, I really don't want batter, will try my Macadamia scallops tomorrow.

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