Comments on: Why Flour Meat Before Browning http://www.reluctantgourmet.com/blog/cooking-tips/flouring-meat/ You Have To Eat, So Learn To Cook & Eat Well Sat, 20 Mar 2010 13:19:01 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: erik http://www.reluctantgourmet.com/blog/cooking-tips/flouring-meat/comment-page-1/#comment-91262 erik Tue, 26 Jan 2010 00:19:03 +0000 http://www.reluctantgourmet.com/blog/?p=816#comment-91262 makes sense, but why is it some recipes require you to soak meat in buttermilk or eggs before dredging in flour? is that for flavor also? <em>There is some evidence to suggest that the active cultures in buttermilk might help to tenderize whatever is soaking in it, but I think it would take a pretty long time to make a difference. If the soak is only half an hour or so, it's probably for a little "tang" and also to give the flour/breading something to stick to. Dipping in egg and then dredging in flour will form a kind of dough, so the coating will be a bit thicker than if dipping in buttermilk Remember, egg + flour = pasta. While the egg might add a bit of richness, it's most likely function is to help form a crust. </em> makes sense, but why is it some recipes require you to soak meat in buttermilk or eggs before dredging in flour? is that for flavor also?

There is some evidence to suggest that the active cultures in buttermilk might help to tenderize whatever is soaking in it, but I think it would take a pretty long time to make a difference. If the soak is only half an hour or so, it’s probably for a little “tang” and also to give the flour/breading something to stick to.

Dipping in egg and then dredging in flour will form a kind of dough, so the coating will be a bit thicker than if dipping in buttermilk Remember, egg + flour = pasta. While the egg might add a bit of richness, it’s most likely function is to help form a crust.

]]> By: RG http://www.reluctantgourmet.com/blog/cooking-tips/flouring-meat/comment-page-1/#comment-86197 RG Sat, 17 Oct 2009 13:12:35 +0000 http://www.reluctantgourmet.com/blog/?p=816#comment-86197 Excellent comment Juls. Excellent comment Juls.

]]> By: Julsofthenile http://www.reluctantgourmet.com/blog/cooking-tips/flouring-meat/comment-page-1/#comment-86166 Julsofthenile Fri, 16 Oct 2009 19:47:01 +0000 http://www.reluctantgourmet.com/blog/?p=816#comment-86166 I am not a professional, however I feel that i know enough due to my love of cooking. In most instances, flouring the meat before browning imparts flavor more so than thickness. While some flour does thicken up a liquid, the most distinctive difference is that of taste. Also to consider is that of keeping the juices in by searing...forming a thin crust with flour. Most of the time, I opt for pan searing with floured meat. Why? The taste is more complex and desirable...Try it yourself. throw a piece of meat in an oiled pan and cook it. Then, try it dredged in a light coating of flour and cook it. You will see and taste the difference. My favorite would be to try pork tenderloin. Cut the loin into 3rd's, Dredge them in some lightly seasoned flour, and brown it in some oil- on all sides until golden. Scoop some orange marmalade and put a dollop on the top of each piece and place in 400 degree oven for 12-15 minutes. Try the same recipe, but omit the flour dredging. You will then have your answer. What a difference in flavor and texture. its also another step in prep...so it takes longer, but I feel its worth it in most applications of beef and pork. I am not a professional, however I feel that i know enough due to my love of cooking. In most instances, flouring the meat before browning imparts flavor more so than thickness. While some flour does thicken up a liquid, the most distinctive difference is that of taste. Also to consider is that of keeping the juices in by searing…forming a thin crust with flour. Most of the time, I opt for pan searing with floured meat. Why? The taste is more complex and desirable…Try it yourself. throw a piece of meat in an oiled pan and cook it. Then, try it dredged in a light coating of flour and cook it. You will see and taste the difference. My favorite would be to try pork tenderloin. Cut the loin into 3rd’s, Dredge them in some lightly seasoned flour, and brown it in some oil- on all sides until golden. Scoop some orange marmalade and put a dollop on the top of each piece and place in 400 degree oven for 12-15 minutes.
Try the same recipe, but omit the flour dredging. You will then have your answer. What a difference in flavor and texture. its also another step in prep…so it takes longer, but I feel its worth it in most applications of beef and pork.

]]> By: helil http://www.reluctantgourmet.com/blog/cooking-tips/flouring-meat/comment-page-1/#comment-78635 helil Wed, 06 May 2009 15:02:54 +0000 http://www.reluctantgourmet.com/blog/?p=816#comment-78635 From the meat perspective, floured and not floured, result in different products, one should try and have both versions under the sleeve. Sometimes, more than thickening, you want to group, smooth things together in the sauce, when liquid aren't fully homogeneous. Cheers From the meat perspective, floured and not floured, result in different products, one should try and have both versions under the sleeve.
Sometimes, more than thickening, you want to group, smooth things together in the sauce, when liquid aren’t fully homogeneous.
Cheers

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