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Old 04-09-2007, 01:31 PM   #11
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Yep, I flour my meat. To be honest I enjoy that part of cooking a stew or similar, because its the hands on part of a hands off type cooking process! Itr does make a better "juice" for the dish.
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Old 04-09-2007, 03:22 PM   #12
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I always use flour. Maybe it's just a habit, but I do it without even thinking. I also think it helps to thicken the sauce slightly.
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Old 01-03-2008, 10:44 AM   #13
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I don't flour the meat, for two reasons:
1. I prefer the taste of browned meat, not browned flour. With floured meat you get both, but without the flour you get just the taste of browned meat.
2. Most of my stews or casseroles are thickened with blond or tan roux, so I don't need the flour at the beginning.

This is strictly a personal preference, I am not suggesting my way is "better".
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Old 01-03-2008, 11:06 AM   #14
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Thickening is the answer.

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Old 01-03-2008, 11:09 AM   #15
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One thing you may want to try if you don't like to flour the meat is this: Julienne some bacon and brown it off in your pan first. Add some flour and cook out a roux. Then you can add your meat and proceed as usual for your stew.

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Old 01-03-2008, 11:52 AM   #16
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Quote:
Originally Posted by VeraBlue View Post
I always dredge the meat in seasoned flour. It's for creating the roux.
Ditto.
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Old 01-03-2008, 12:47 PM   #17
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Quote:
Originally Posted by ErikC View Post
I don't flour the meat, for two reasons:
1. I prefer the taste of browned meat, not browned flour. With floured meat you get both, but without the flour you get just the taste of browned meat.
2. Most of my stews or casseroles are thickened with blond or tan roux, so I don't need the flour at the beginning.

This is strictly a personal preference, I am not suggesting my way is "better".
Agree. I never use flour for stews or soups. The fond that develops on the pan bottom can contain a lot of darkened or burned flour, and doesn't develop the flavor of just browned meat. Flour will burn at a lower temp than meat.

When the liquid is added and you effectively deglase the pan, I don't want a lot of cooked flour taking away from the flavor.

Just the way I always saw it done at home. Not better or "right".
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Old 01-03-2008, 02:09 PM   #18
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Originally Posted by mozart View Post
Agree. I never use flour for stews or soups. The fond that develops on the pan bottom can contain a lot of darkened or burned flour, and doesn't develop the flavor of just browned meat. Flour will burn at a lower temp than meat.

When the liquid is added and you effectively deglase the pan, I don't want a lot of cooked flour taking away from the flavor.

Just the way I always saw it done at home. Not better or "right".

I'm with Eric and Mozart.
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Old 01-03-2008, 02:32 PM   #19
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I'm with the flouring camp. I think the finished product tastes better with the browned floured meat.
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Old 01-03-2008, 03:46 PM   #20
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I add the flour towards the end of browning the meat.
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