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Old 09-03-2011, 01:23 PM   #11
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I would have never thought of this, always just pitched my leftover flour.
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Old 09-03-2011, 03:24 PM   #12
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it's a really good question!

i've always tossed any leftover flour, simply because i figured you'd only be saving a few cents, and the risks are too great.

but because of juana's thread, i've thought more about it and i'd agree that it can be safely used within the same meal, and i never thought of freezing it which would make it safe to a degree.

good question, juana.
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Old 09-03-2011, 03:47 PM   #13
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Flour same day, same meat, poultry dish/meal? Never heard of using anything else. Refrigerate/Freeze for later? Never have. ~~However the meal coating to fry fish.....I sift, freeze and reuse.
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Old 09-03-2011, 04:31 PM   #14
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After giving this a little more thought, I don't know if I'd save the flour (freeze) if I used a wet coating, like if I was doing chicken and went from the buttermilk to the flour and back again a couple times. It might get kind of yucky and clumpy.
When I did stew meat I had the well seasoned (worth more than a few cents) flour in a ziploc bag, tossed the meat into it to coat, and the flour looked the same after removing the meat cubes. That's what gave me the thought to freeze it. It wasn't like there was blood in the bag, lol. I figured it would still be good enough for the same protein getting well cooked again.
It's not like I'd use it to make pizza dough
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