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Julienne, chiffonade, emince...? Fancy names. Simple concepts. Find clarity here.

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Searing - use of flour?

Matthew B

Searing - use of flour?

I enjoyed the searing video lesson - and recalled that sometimes a stew recipe has called for dredging the cubes of beef in flour prior to browning. Is there any rule of thumb or advantage (or not) to the flour?

Thanks!

Dawn T
Rouxbe Staff

RE: Searing and Use of Flour?

This is a good question Matthew. For much more detail, both visual and audio, you may want to watch the lesson on Stewing as we go into this in the topic called "Building a Stew" (around the 1:30 mark). Let us know if you have any further questions. Cheers!

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