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I always flour and brown it first. I just think it adds more depth of flavor. I've also been roasting my vegetables at 450 for 20 minutes or so before I throw them in a stew or soup. Husband has mentioned the difference several times now.
Well, that should have read at 350 - not 450 and the rack is in the middle of the oven.
I ditched coating things with flour and using oil for cooking long ago. It's antiquated and very unnecessary.
I always brown meat for pot roast and stew beef, but I've stopped using a flour coating also. I found it hard to sear meat without burning the flour, which caused a burnt taste.
I always flour and brown it first. I just think it adds more depth of flavor. I've also been roasting my vegetables at 450 for 20 minutes or so before I throw them in a stew or soup. Husband has mentioned the difference several times now.
That's a good idea. The last time I made pot roast, it called for tossing the carrots in a hot pan until golden on the outside, then adding to the pot. It gave them more flavor. I like the roasting idea better.
Well, that should have read at 350 - not 450 and the rack is in the middle of the oven.
LOL! When I first read your post of 450 for 20 minutes or so and that your husband made comments, I thought..."Yes, he's saying they are black, burnt, and taste terrible." LOL BTW, don't ask me how I know they turn out after too long at a high temp. I live and learn.
I gotta try the roasted veg trick. Sounds great! Thanks
As a step in some recipes they call for beef chunks to be thrown into a bag with some flowers and shaken up so the flower covers all the beef. What is the reason for that?
Also, for the first time I read a recipe that called for cumin to be put on beef before cooking. What would that do to the flavor?
modcut
And this is a bag of floured meat:
Last edited by Beretta; 04-09-2017 at 08:09 AM..
Reason: copyright
It holds in moisture that if not done takes favors with it. In some recipes it creates a rue when combined with the natural fats that bleed out. Rue is flour and oil and base for much of Cajun cooking as example. In those cases it is done at high heat for longer period with constant stirring to stop it from burning. Dark rue is one of the most difficult things to judge as just alittle too long and its burnt.
Just to clarify, it's "roux" not "rue." Roux is a French word, pronounced like "rue."
Well, that should have read at 350 - not 450 and the rack is in the middle of the oven.
Really, I think 450 for 20 minutes makes more sense than at 350. When I roast vegetables, or bake potatoes, it is at 425. I would want the outside to be browned, but the inside to remain crisp. I think they would just get mushy at 350.
Meat dredged in flour and browned before adding to a stew recipe also makes its own gravy, HOURS faster than it would if you left the flour out, then cooked the stew long enough for the potatoes to disintegrate into gravy.
Also, for the first time I read a recipe that called for cumin to be put on beef before cooking. What would that do to the flavor?
Cumin, as for many spices, develop their flavor by being cooked in oil first. This gives you a good base of flavor. Cumin is an excellent meat enhancer. I use it on many meat dishes.
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I live and learn. 
