I'm a lousy cook on the grill, or over-cooked bland steak
On Wed, 11 Aug 2010 07:33:24 -0700 (PDT), spamtrap1888
> wrote:
>I thought "sealing the pores" during searing was the rationale behind
>flouring the meat. If it's just to thicken the resulting juices,
>that's different.
It also makes the exterior crust more pronounced.
-- Larry
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