Dredges are a must have tool for any chef’s commercial kitchen. They are used to coat various foods, from meat to pastries, in flour, cornmeal or (in the case of pastries) sugar. They are available in metal or plastic, with handles or without. All perform the same task at the same level; the choice is really aesthetics versus price. Sometimes you can get a little bit of both.
While dredges are used predominantly with sugar, cornmeal or flour, it is easy to spice up a recipe by adding a few extra ingredients into your dredge. When covering a savory dish, add a little dill or basil to the mix. If you are baking up some sweet pastries, try putting a pinch of cinnamon or nutmeg in with the sugar. The extra flavors add that little extra something that can make dishes go from good to great. If you use a lot of spices in your kitchen, you may want to consider putting the more popular ones in dredges as well. Many sandwich shops combine salt and pepper in one dredge for customers who ask for it on their subs. Fine spices like cinnamon can be put in put in a dredger and used when making batter that uses lots of that spice.