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Old 04-08-2007, 06:15 PM   #1
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Do You Flour The Meat?

I often see people on cooking shows lightly flour the meat before browning it for a casserole but is that really necessary? Is it to help thicken the sauce? I haven't been doing that but maybe I should. What do you do?

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Old 04-08-2007, 06:44 PM   #2
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Yes, a lot of times I do. But usually the directions call for it. More often it's for pork chops, roast, beef tips, etc. Sometimes for one-pot meals this is called for. It helps flavor the dish and yes, it can help promote a thicker gravy. If you have a specific casserole in mind give us a general recipe and we'll tell you whether that's one we brown the protein/meat for.
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Old 04-08-2007, 07:22 PM   #3
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Flouring the meat first does help thicken the sauce. I've never done it for a casserole, though...just pot roast and stews.
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Old 04-08-2007, 07:22 PM   #4
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Flouring helps the meat to brown and can aid in thickening a sauce or gravy. Flouring is usually done for stews and soups or other dsishes that include the meat's being cooked in a liquid.
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Old 04-09-2007, 05:27 AM   #5
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What's the difference between a casserole and a stew? I thought it was a different term for the same thing.
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Old 04-09-2007, 09:22 AM   #6
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Stews have more liquid than cassaroles.

Cassaroles are usually done in the oven while stews are usually done on the stovetop.

Cassaroles are baked in a low, wide, open top baking dish (sometimes the top is covered for part of the cooking time) while stews are cooked in closed pots.

Cassaroles are cooked in cassarole dishes.
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Old 04-09-2007, 11:57 AM   #7
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I don't flour because I think it makes the meat slimy. I brown the meat and if the sauce needs thickening I add some Wondra or regular flour.

IMO flour doesn't help the meat to brown.
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Old 04-09-2007, 12:28 PM   #8
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I always dredge the meat in seasoned flour. It's for creating the roux.
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Old 04-09-2007, 12:55 PM   #9
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I'll try it with flour and see if it makes much difference.

Thanks for your responses.
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Old 04-09-2007, 01:02 PM   #10
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I always use flour to dust my beef or pork before browning, I can sure tell the difference. Can't beat the little bits on the bottom of the pan for gravy or sauce, w/ a little onion and garlic for flavor. Let us now when you try it Topaz !
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