Prep & Assembly
Dip
Submerge food briefly in a coating or liquid to wet or coat it
Dipping briefly submerges food in a liquid or coating — egg wash in a breading station, batter before frying, chocolate for a glossy shell. It's a quick coating step. Let the excess drip off before the next stage so the coating stays neat and even.
Dipping briefly submerges food in a liquid or coating — egg wash in a breading station, batter before frying, chocolate for a glossy shell. It's a quick coating step. Let excess drip off before the next stage so the coating stays neat and even.
- Difficulty
- Easy
How to do it
- 1
Have the dipping liquid in a shallow, wide bowl.
- 2
Lower the food in and turn to coat fully.
- 3
Lift it out and pause to let excess drip away.
- 4
Move to the next step before it sets or runs.
Common uses
Tips & pitfalls
- Use a fork or dipping tool to keep your fingers out of chocolate.
- Temper chocolate for a glossy, snappy shell.
- Dip in batter only just before frying so it clings.
Good to know
- Tool
- Shallow bowl, fork, or dipping tool
- Best for
- Egg wash, batter, chocolate, glaze
- Cue
- Full coat, then drip the excess off
Also called
dunk
Dishes that rely on it
Related
Egg Washing
Brushing beaten egg over dough to give baked goods a glossy, golden finish.
Breading
Coating food in flour, egg, and crumbs so it forms a crisp crust when fried.
Frying
Cooking food in hot fat, from a light coat to a full skillet, for crispness and flavor.
Temper
Ease two mixtures together by temperature to avoid curdling or seizing