There are few things that we like them more in Spain than breaded foods. Not only kibble, but also other products like crayfish. Despite this, we can’t always get everything as crispy and tasty as we’d like. Fortunately, Ferran Adrià revealed his trick to us.
Ferran Adrià is considered by many experts to be the best chef in recent history thanks to his spectacular work in He Bulli. In addition to haute cuisine, also He dedicated part of his life to giving us some of his best tricks.
A few years ago he revealed the key to achieving our breading was much tastier and crispierand now it is back in fashion. The trick lies in the secret ingredient it uses.
Ferran Adrià’s infallible tip for obtaining perfect breading
It has become fashionable for top Spanish chefs to use their social networks to reveal some culinary tipsto save us time. Television has also been a perfect showcase for chefs like Karlos Arguiñano.
However, Ferran Adrià has been giving us home tips for a long time. Twenty years ago, the Michelin-starred chef launched a DVD collection called Ferran Adrià’s easy cookingwhere he compiled some of his best cooking tips.
One of them is precisely the one we are going to talk to you about today: how to get the perfect breading for any meal. The trick is to replace the traditional breadcrumbs with a much more Mexican product: a good handful of nachos.
How to do Ferran Adrià’s tip for making Mexican breading?
THE the breading technique is one of the simplest and tasty that exists in the kitchen. All you need is a beaten egg and a little breadcrumbs to coat the food and fry it.
However, if you make a few small changes you will get a much more striking flavor and, above all, this crunchy texture that attracts us so much.
To achieve this, what Ferran Adrià proposes is that Replace breadcrumbs with Mexican nachos. The only thing you have to do is grind them until they form a sort of nacho powder.
After that, you just need to coat any food and enjoy its flavor. For example, Ferran Adrià opts for cooking breaded crayfish. In your case, brown them in the pan and add a little coriander.
Anyway, You can use nachos to coat any foodeven in the most classic croquettes.
