Some cooking dredges have handles, which makes them easier to grip.You can use them for larger items that don’t fit in standard seasoning shakers, including popcorn salt and powdered sugar. Cooking dredges aren’t just for cooking and baking.You’ll want to make sure the holes are big enough to provide the generous coating you won’t get with other types of shakers, though, especially if you’re using a tool to replace traditional dredging. While you can substitute a large shaker for a cooking dredge, a tool dedicated to the purpose is likely best. However, keep in mind that you won’t get the generous dredging using a sprinkling tool that you’d get if you drag the meat over dry ingredients. It’s also great for less generous breading, if that’s what you prefer. By sprinkling the flour onto your chicken, fish or beef, for instance, you skip having to handle raw meat. You can use a cooking dredge in place of dredging your ingredients before frying. What differentiates them from salt and pepper shakers is that they’re much larger, and the holes are typically broader to allow larger dry ingredients through. You might even think of the large shaker on tables at pizzerias, used to sprinkle red pepper flakes onto your food.

With a cooking dredge, you can reach for the handle with one hand and sprinkle, then go right back to working with both hands.Ĭooking dredges aren’t just for flour, though. But your hands won’t be clean, so each reach will have you adding contaminants to the flour, making it less malleable.

Without a cooking dredge, you’ll need to keep some flour nearby that you can grab and sprinkle as needed. The entire design has the purpose of allowing you to sprinkle dry ingredients while you’re cooking. A dredge is a small cylindrical tool with a lid that has holes in it. A cooking dredge is a tool, not to be confused with the process of dredging ingredients like meat through flour before frying them.

Working with sticky dough makes it difficult to knead, which can have you reaching for a little more flour. You’ll want to knead it to break down the gluten into long, interwoven strands, but it can still continue to be sticky even after that.

What is dredge in cooking