A method of manufacture and a food product with a substrate impregnated with a stabilizer composition, the impregnated substrate coated with an aqueous or gel coating. The impregnation of the core with the stabilizer contributes to the moisture content of the core during subsequent cooking or reheating. The coating exhibits good adhesion to the impregnated substrate, and can facilitate adhesion of subsequently applied crumb or other fine particles and serve as an additional barrier to loss of moisture from the substrate during the subsequent cooking or reheating.
