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Old 02-13-2011, 02:32 PM   #1
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Flour crust on meat...

I was making boeuf bourguignon,and the recipe told me to put flour on the beef in the casserole dish, toss, and put in the oven for 4 minutes+ 4 minutes at 450 degrees. When I removed it from the oven, there was no crust at all, and the flour instead mixed with the juices on top of the beef to create a nasty starchy mixture on the beef.. this isnt the first time that I've failed using flour on meats! WHAT IS GOING ON?!

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Old 02-13-2011, 02:43 PM   #2
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I think you misread the recipe. Are you sure it said what you wrote about putting it in the oven? The usual way is to dredge the pieces of meat in flour (usually seasoned flour) and pat off the excess. Then, in batches, brown (on high heat on the stovetop) the meat (making sure you don't crowd the pan, so they sear and not steam). When they are finished searing off, that's when you complete the recipe and finishing in the oven. Usually once the meat is browned, you remove it, saute your aromatics, add the wine and stock for braising, then finish it up in the oven for a long braise (usually hours). Could you post the recipe as you have it?
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Old 02-13-2011, 02:47 PM   #3
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Quote:
Originally Posted by velochic View Post
I think you misread the recipe. Are you sure it said what you wrote about putting it in the oven? The usual way is to dredge the pieces of meat in flour (usually seasoned flour) and pat off the excess. Then, in batches, brown (on high heat on the stovetop) the meat (making sure you don't crowd the pan, so they sear and not steam). When they are finished searing off, that's when you complete the recipe and finishing in the oven. Usually once the meat is browned, you remove it, saute your aromatics, add the wine and stock for braising, then finish it up in the oven for a long braise (usually hours). Could you post the recipe as you have it?
I'll put the specific set of instructions. Here it is:
Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.
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Old 02-13-2011, 02:50 PM   #4
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It sounds like time to make changes to the recipe. I agree that you should be browning it on top of the stove first. It would be hard to get a crust on the meat the way it is suggesting.
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Old 02-13-2011, 02:52 PM   #5
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and...Welcome Kookiblob. Glad to have you here.
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Old 02-13-2011, 02:56 PM   #6
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In my opinion, the process described in the recipe isn't the best. The problem with your recipe's oven method is that it doesn't get the pan hot enough fast enough to sear the meat.

Your best bet is to sear the floured meat in small batches over high heat in a very hot pan. Turning the pieces to brown on all sides.

As an alternative, you can sear the chunks of meat with no flour at all and add flour later in the recipe if you need to thicken the gravy.
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Old 02-13-2011, 02:59 PM   #7
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welcome
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Old 02-13-2011, 03:21 PM   #8
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Thank you all for your advice!
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Old 02-13-2011, 03:29 PM   #9
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The reason for flouring the meat before browning is to thicken the cooking liquid somewhat, however you must pat off the excess, and never crowd the pan, as Velochic said, or you will steam rather then form a crust...
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Old 02-13-2011, 04:20 PM   #10
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Yes, I realize that already since they've already posted about that. (Sorry i'm very inexperienced, just 15) but anyway, the stew turned out to be perfect, it was the best thing I've ever made! julia child, i worship you.
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