12
votes
3answers
2k views

When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?

I recently trying the flour coating trick before frying it so my meat can withstand more temperature and does not get dried up so easily inside. However, when I rolled the meat with all-purpose flour ...
3
votes
2answers
4k views

How to thoroughly bread meat with eggs and flour for frying without the mess

When making dishes like Chicken Parmesan, fried zucchini, general tso's, etc, and prepare the breaded item, I first scramble a few eggs then dip the the item from there into either flour or ...
3
votes
1answer
278 views

Tricks to mask the burnt flour taste

I fried some chicken in some rice flour and most of it turned out just fine ( I highly recommend rice flour over AP if you're pan frying). A couple of pieces were a little blacker than I wanted. ...
3
votes
3answers
839 views

Can I use flour to make a carrot soup more thick?

I made a carrot soup without the use of a blender as described in previous question link. Which was to chop the carrots and onions really small. The problem is that the result is quite watery. In ...
3
votes
2answers
363 views

Getting Potato and Turnip Patties to hold together… how?

So I just tried this recipe for fried potato and turnip patties and completely blew it. I followed the recipe pretty closely, but the patties didn't hold together at all. The outside burned and the ...