I’ve noticed and I’ve never really understood why that when you buy any meat that is crumbed from a butcher in Australia, it is always or nearly always yellow in colour.
Why do they do this and where does the yellow colour come from?
I’ve noticed and I’ve never really understood why that when you buy any meat that is crumbed from a butcher in Australia, it is always or nearly always yellow in colour.
Why do they do this and where does the yellow colour come from?
I always thought it was because most breadcrumbs are white. When used as a breading they require a bit of know how to cook the meat properly and not burn the crumbs.
By coloring them you can cook them quicker, cook them easier, and still end up with that “golden brown” color that’s desired for the finished meal.