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