Semolina as a Coating

[BakerAunt]

I never thought of using semolina as a coating for meat or vegetables when I fry or saute:

Grainier Than Flour, Crispier Than Bread Crumbs

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• This topic was modified 5 years, 11 months ago by BakerAunt.

[Mike Nolan]

If you can use couscous as a coating, semolina should work well, too.

I don't do a lot of coating on foods, since we don't fry much and my wife is trying to stay on a low carb diet, but panko stays crisper than bread crumbs. (I've used it instead of cheese on the sides of the dish when doing a souffle.)

[BakerAunt]

I use panko when I roast chicken in the oven, I'm not sure how semolina would work for that.

[Mike Nolan]

Panko has the advantage of having already been cooked, semolina and couscous are both still raw durum wheat and probably wouldn't work well in a dry cooking environment, they need to have water or oil available to soften them.

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