Common Ingredient Substitutions Article. Making your own kitchen staples is easier than you think. Jeannie Murphy already has a degree in art history, but she is back at school, this time studying pre-med at the University of Wisconsin-Milwaukee, where she maintains a punishing schedule.
With her course work, weekly study groups and recent spate of exams, Murphy practically has to schedule when she can take her next breath. And yet smack in the heat of midterms last week, Murphy threw an impromptu dinner party for her physics study group during which she served jumbo stuffed shells and artisanal Italian bread with fresh sage butter. She got the bread at the market. 10 techniques every cook should know. Breading This easy, three-step technique ensures an even crumb coating.
It's commonly used on thin cuts of chicken, pork or veal that will be fried or baked. To begin, set up your breading station. Fill the first of three shallow dishes with flour.