Why coat beef in flour before cooking

The long, slow cook time leaves lean meat, like sirloin, tough and chewy, while tougher cuts, like chuck, break down and become really tender.

What can you do to make stew more flavorful? Finish it with fresh herbs , of course! Except for thyme, herbs lose their flavor as they simmer.

So add dried spices at the beginning of the cooking time and fresh spices like parsley, dill, tarragon or rosemary at the end to add a punch of fresh flavor. No matter how young, though, liver has a musky, metallic flavor. Flour adds a nutty flavor and helps the brown the liver , qualities also attained by frying it with onions at a higher temperature than usual.

The sear does not cook the meat ; therefore, you can complete it ahead of time. Contrary to popular belief, searing does not prevent a piece of meat from drying out. Roll the finished meatballs in plain flour before frying.

Alternatively, bake your meatballs in the ovenfor minutes, depending on their size. Starch has two main purposes in the Chinese kitchen, besides blending into flour or making pastries. It serves as a meat tenderizer when added to a marinade. Does Worcestershire Tenderize Meat? You can thicken it up at the end if you like with a cornstarch slurry.

Skip to content beef slow-cooking I've recently bought a slow cooker and my first meal will be a simple beef stew. According to this recipe , step one is to: In a small bowl mix together the flour, salt and pepper; pour over meat and stir to coat beef with flour mixture My question is, why do I need to coat the beef in flour mixture rather than simply add to the cooker? While I have tried both variations the only real difference I have found is that the sauce gets thicker when you make roux AND brown the meat in flour.

I suspect that this may have been part of the reason why people like to flour up the meat before frying. Part, not all! Other people have made good observations as well! It gives you a way to get the sauce thicker without adding quite so much butter. As for the necessity, I would argue that it isn't.

If you're going to cook something for a long time, you'll have flavours mixing well regardless, and you have potato and corn flour to thicken the sauce if you feel like it's too thin anyway. Sign up to join this community. The best answers are voted up and rise to the top.

Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. Do I need to coat beef in flour mixture for slow cooked stew? Ask Question. Asked 3 years, 10 months ago. Active 3 years, 10 months ago. Viewed 39k times. I've recently bought a slow cooker and my first meal will be a simple beef stew. According to this recipe , step one is to: In a small bowl mix together the flour, salt and pepper; pour over meat and stir to coat beef with flour mixture My question is, why do I need to coat the beef in flour mixture rather than simply add to the cooker?

Improve this question. Do yourself a favor and switch to this recipe. It's amaaaaaaazing. Add a comment. Active Oldest Votes. Improve this answer. GdD GdD It's not the time, it's the temperature and getting mixed with oil. I've tried it myself, I didn't like the result as much as if I left it out.