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What liquids are good to dip meats in before coating them with flour?
Robin
The commonly used liquid is beaten egg yolk.
You could use marinades or certain oils (olive oil), depending on the dish. For example, there's no point dipping meat in Indian marinade if it is for an Italian meal.
Alternative answer:
It is unusual to dip meat in liquid prior to coating with flour, as fresh meat is naturally wet enough to allow the flour to coat it, there are three main reasons for coating meat with flour.
1. To help thicken a stew, casserole or similar dish.
2. To protect the meat when deep frying in hot oil.
3. As part of the breadcrumb process (Chef term to panure or panre) the meat is first coated with flour, then egg wash, then breadcrumbs, it must be in this order because the flour will stick to the meat, the egg wash will stick to the flour, the breadcrumbs will stick to the egg wash.
Refer to recipes if you need help.
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∙ 10y ago
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