![]() A slurry will work too, but takes plenty of cooking before it loses its raw, grainy flavor. You can easily brown the meat, remove it from the pan, then add the flour and some additional oil to create a separate roux without losing much time. Personally, I'd prefer tighter control over both of these processes over the convenience gained by browning the meat and flour together. ![]() Since flour contains proteins and sugar, the browning results from Maillard reactions, just like when you brown meat. You could monitor this over the surface of your meat, but that goes against the typical wisdom of not moving meat around the pan as it browns - that is, you can't see how browned the floury surface is getting when it's face-down. For example, if you are making a Cajun-inspired meal that calls for flouring meat, consider adding some cayenne pepper and some Cajun seasoning to the flour before dredging the meat in it. Roux (flour cooked in oil as a base for sauces) gains additional flavor, but loses some of its thickening ability as it cooks. The basic dredge definition is to lightly coat a food in a dry ingredient, such as flour, cornmeal, or breadcrumbs.The related problem is that you're less able to accurately measure the amount of flour, less able to make sure it's easily browned, and thus less able to control the overall balance of thickening power and flavor it contributes. ![]() If you're doing this, you should probably shake off excess flour to leave a very thin layer so that you still get browning on the meat itself. Maillard reactions are complicated stuff. One potential downside to this method is that with a thick coat of flour, you're mostly browning the flour, not the meat, and thus possibly creating different flavor compounds than if you were searing the meat directly. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |