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Old 09-02-2011, 03:20 PM   #1
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Is it ok to reserve & use seasoned flour for gravy making AFTER dredging the meat in?

NewB making slow-cooker chuck roast asks “Is it ok to reserve & use seasoned flour for gravy making AFTER dredging the meat in it?”

I have read posts elsewhere that say no, other that say yes and recommend it. I would think it should be ok since the seasonings and flour will be 'cooked' well above 140 degrees for a few minutes.

Thanks

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Old 09-02-2011, 04:05 PM   #2
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jeesh, I hope so. need to check if I croaked since I started doing that coupla'decades ago....

wheat flour actually requires temps close to 200'F to thicken "completely" - and 15-20 minutes to cook out the raw taste. that's quite adequate to do in any little buggies that may have been on the meat.
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Old 09-02-2011, 04:15 PM   #3
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I'll do you one better. The last time I made stew I put the seasoned flour in the freezer after dredging the meat in it I plan on using it the next time I make stew. It seemed like such a waste to throw it out. Lately I've been trying to conserve on certain items if I think it's safe to reuse them and storage isn't an issue. And using flour to make gravy as you described Juana is one of them.
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Old 09-02-2011, 04:21 PM   #4
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If I'm going to use it right away, yes. But I don't save it in the freezer or otherwise. It becomes a real germ collector. Besides, it's too inexpensive to worry about saving it after it's contaminated.
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Old 09-02-2011, 04:32 PM   #5
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Quote:
Originally Posted by Selkie View Post
If I'm going to use it right away, yes. But I don't save it in the freezer or otherwise. It becomes a real germ collector. Besides, it's too inexpensive to worry about saving it after it's contaminated.
I'll let you know how it works out

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Old 09-02-2011, 06:13 PM   #6
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I don't see a problem either way. Certainly, using it for two purposes in the same meal isn't a problem. I'd keep it refrigerated if there was a couple of hours between uses. Freezing would be imperative if you mean to keep it longer. than a day.
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Old 09-03-2011, 07:38 AM   #7
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I have always saved leftover dredging flour/cornmeal in the freezer.

Not dead yet.
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Old 09-03-2011, 10:02 AM   #8
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We survived too. I know this was a trivial question for your collective levels of experience, but it is a useful tidbit for newcomers.

Many thanks.
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Old 09-03-2011, 12:23 PM   #9
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I don't think it's trivial ... I consider myself a pretty proficient cook and find myself wondering the same thing when I make stew or cube steak. Thank you for asking out loud!
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Old 09-03-2011, 01:05 PM   #10
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It's a very valid question Juana, thank you.

Actually, up until a few months ago it never occurred to me to make gravy out of dredging flour. I'm not sure why, but I sure do it now as it's already seasoned.

I don't freeze it for long term use though. Something just doesn't feel right about that, and certainly it wouldn't feel right to dredge beef in leftover chicken flour.
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