Dusting meat with flour is an ancient tradition, but, it turns out, it’s not actually necessary
Why do some stew recipes call for the meat to be coated in flour before searing? Doesn’t the flour get in the way of the Maillard reaction?
Richard, Toronto, Canada
The idea of dusting meat in seasoned flour before browning it is a throwback to old-school French peasant cookery, and you’ll still come across recipes recommending this approach, but, as Richard suspects, it’s really not necessary, nor even particularly beneficial. “Way back when, it was just the easiest way to start off meat and ensure that the gravy didn’t end up a thin broth,” says Richard Turner, executive chef of the Hawksmoor group of restaurants in London, Manchester and Edinburgh. “That’s not to say it’s right, though.”
Why do we dust meat in flour before searing it? | Kitchen Aide