Flouring meat

Quoted message said:

" Emrys Davies"

Why 'flour' stewing steak prior to browing/sealing it in oil?

I always do this prior to using the meat to make a stew, but I am curious as to what it achieves.

After dusting and shaking off the excess the quantity of flour that sticks to the meat is about the
right amount to thicken the gravy... and browning the floured meat also browns the flour.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

Emrys Davies said:

Why 'flour' stewing steak prior to browing/sealing it in oil?

I always do this prior to using the meat to make a stew, but I am curious as to what it achieves.

It essentially coats the meat with a roux so that when you add the liquid it'll make the liquid
thicken into a sauce. At least that's what I figure when I do it.

Quoted message said:

Emrys Davies.

--
-Brian James Macke [email hidden] "In order to get that which you wish for, you must first
get that which builds it." -- Unknown

" Emrys Davies" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Why 'flour' stewing steak prior to browing/sealing it in oil?

I always do this prior to using the meat to make a stew, but I am curious as to what it achieves.

Regards, Emrys Davies.

Near as I can tell, it adds another level of flavor, and also serves to thicken the gravy.

kimberly

Nexis said:

Near as I can tell, it adds another level of flavor, and also serves to thicken the gravy.

kimberly

That too, but my granmother did it and my mother did it so I must do it.

--
Ed [email hidden] pages.cthome.netedhomeOpen ↗