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Old 01-03-2008, 06:54 PM   #21
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I flour chunks or strips of meat but nothing larger for the red meats. Chicken and fish fillets always get floured, usually a seasoned flour.

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Old 01-04-2008, 10:48 AM   #22
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I flour when adding cut up meat to a crock pot stew (without the browning stage). I find that Wondra works the best for this. (no lumps)

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Old 01-10-2008, 08:06 AM   #23
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I too flour the meat( for a stew) first, along with a sprinkling of mixed herbs; seasoning and nutmeg, sometimes a pinch of cloves, then put it in the slow cooker; add plenty of liquid; it makes a lovely thick gravy. When it's cooked I strain the meat; put the gravy in a saucepan and throw in the dumplings for 20 mins on the stove top. Then add the meat back in.Yummmmy. I looooove dumplings

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