Why do cooks use flour on some meat?

Question

I like to fry chicken, and naturally I put flour on it because that is what I have seen on the TV cooking shows. But I wonder, why is it we don't always put flour on all of the meat we cook? I mean, I don't put flour on my pork chops, or steaks. So what is the reason to put flour on meat anyway?

Answer 1

Meat is floured so that when you brown it the juices are sealed in and also whatever juices come out of the meat the flour also is a thickening agent. To me the less work when the meat is finished the better. I prefer to flour my meat so it takes less time to make the gravy and then you can sit down and have your delicious meal faster.

Answer 2

The flour picks up some of the flavors in the meat you are frying and gives you a terrific flavor of what your eating. Try marinating your pork Chops in Buttermilk and bread them in flour some time and then fry them. You'll be amazed at the flavor of the meat and the breading on it.
Also if you make Beef Stew, fry your meat with flour sprinkle over it and brown it in the pan, then add it to the stew. It will work as a thickening base for the gravy in the stew.
You don't know what you've been missing until you've tried it. Like with Mikey...try it you'll like it.....

Answer 3

I put flour on meat I am about to fry. It helps to seal in the flavour of the meat!!
I would usually add some spices to the flour before tossing it around in a bag. this adds a little 'pazazz' to the flavour!!

Answer 4

You put flour to put that crispy covering on it. Like fried chicken fried porkchops, chicken nuggets, etc. Have you ever fried chicken without flouring it first? It sticks better if you make a batter and dip it in that.

Answer 5

To help the meat brown without burning for a better flavor, texture, and crispiness

Answer 6

You're not specific with your meat. You shouldn't have to cook it before you cook it. Parsley-Dill Butter 1/2 cup butter or margarine, softened 1 tablespoon chopped parsley 1 tablespoon chopped fresh dill or 1 teaspoon dill weed, crushed In small bowl with mixer at medium speed, beat butter with seasonings until light and fluffy. Let stand 1 hour to blend flavors. (1/2 cup) HERB BUTTER Prepare as above but substitute 1 teaspoon marjoram leaves, crushed, and 1/2 teaspoon summer savory leaves, crushed, for parsley and dill. TARRAGON BUTTER Prepare as above but substitute 14 teaspoon tarragon leaves, crushed for parsley and dill. Horseradish Sauce 1 cup sour cream 1/4 cup mayonnaise 1/4 cup prepared horseradish 1/2 teaspoon salt 1/2 teaspoon prepared mustard Dash white pepper In medium bowl, stir together all ingredients. (1 1/2 cups)

Answer 7

everyone has already answered your question about the browing aspect of flour- but what they failed to tell you is that it is also helpful in making gravy if you want meat drippings gravy... it helps to thicken the gravy

susan

Answer 8

it has nothing to do with burning meat,they do it because it makes what is called a rue which help to thicken liquid for making gravy,or other things like stew,and the process is called CARMELAZATION not burning

Answer 9

It also helps to keep the meat from sticking to the pan.

Answer 10

as a browning agent, and to easily make gravy when the time comes:)