Paniermehl

Beaten thin, breaded, fried in butter. The crust must not touch the meat.

The crust is the timer. When it browns, the squid is already done.

Fried until gold, then thrown over pasta. The parmesan of the poor.

Sliced thin into the same oil, taken out before either one burns.

Raw green added off-heat: it stops the crumb tasting purely of toast.

Grated into the crumb, it browns faster and adds the glutamate bread lacks.

Treacle tart is crumbs, syrup and lemon. Drop the lemon and it is inedible.

Browned crumbs in butter give a peeled spear the texture it lost.

Fried crumb gives a stringy stalk something to be besides stringy.

Crumb over batter: it gives off less water and stays crisp.

Toasted crumb does the job Sardinians refuse to give to cheese.

Crumbs fried in it go nutty twice: milk solids and starch together.

Flour, egg, crumb. The protein is what makes anything stick at all.

Anything fried and beige needs acid within a minute of leaving the pan.

Melted into the oil the crumbs fry in. Salt arrives with no visible source.

Bloomed in the same oil; the heat rides the fat into every crumb.

Stuffed and baked, the crumb drinks the juice and keeps the top dry.

Kabocha does not weep, so tempura crust stays crisp on it.

Oily fish, fried crumb, fennel. Palermo has never rated this exotic.

Brown butter crumbs over boiled brassica: fat and crunch fixing both faults.

Sulfurous stalks want something toasted and dry on top, not more sauce.

Crumbed and fried, the brine stays liquid inside a hot dry shell.

Crumbs on top go crisp in the melting fat instead of dissolving into it.

Toast pyrazines meet cocoa pyrazines. Salted crumb over ganache proves it.