| xiaolmfn | Date: Friday, 2013-11-08, 06:55:37 | Message # 1 |
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| Many casserole and stew recipes call for the meat to be dusted with flour then browned. This coating seals in the meat's flavour and juices, and helps thicken the liquid during the cooking process. The flour can be seasoned with salt and freshly ground pepper, as well as a little dry mustard or chopped herbs, such as thyme or sage.
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