What Does 'Dredge' Mean in Cooking?

In cooking, dredging refers to the process of coating a food item, usually meat or vegetables, with a layer of dry ingredients such as flour, spices, or breadcrumbs before cooking. The term 'dredge' comes from the Old French word 'drujer,' which means 'to sprinkle or scatter.' In the context of cooking, dredging is often used to enhance the texture and flavor of food by creating a crispy exterior or helping it brown more evenly.

In the case of meat, dredging can be an important step in achieving a perfect sear. When meat is dredged with flour, the starches on its surface help to create a Maillard reaction, a chemical reaction that occurs when amino acids and reducing sugars are exposed to heat, resulting in the formation of new flavor compounds and browning. This process can greatly enhance the flavor and texture of the meat.

However, not all cooks agree on the importance of dredging. Neil Borthwick of The French House in London's Soho, for example, believes that flouring meat is an outdated technique that can actually hinder the cooking process. He argues that the starches in the flour can prevent the meat from browning properly and create a soggy texture.

Despite this controversy, many cooks continue to use dredging as a key step in their cooking techniques. Turner, a classically trained chef and founder of the annual Meatopia festival, agrees with Borthwick's criticism of flouring meat but still uses it in his own cooking. He believes that caramelizing blood and browning the meat are crucial steps in achieving the perfect flavor.

Ultimately, whether or not to dredge your meat is a matter of personal preference. However, if you do choose to use this technique, make sure to use high-quality ingredients and cook the meat at the right temperature to achieve the best results.

What does dredge mean cooking