the proteins caramelize with better color
i assume you mean chicken pieces ? either way you could do this with a whole chicken too, put plain flour (& seasoning if you wish) into a freezer/plastic bag, add the chicken and toss to coat
Yes, you can use cornstarch instead of flour in chicken marsala, but it will alter the texture slightly. Cornstarch will create a lighter coating and can help thicken the sauce more effectively than flour. Just be sure to use a smaller amount, as cornstarch is more potent as a thickener. Dust the chicken lightly with cornstarch before cooking for the best results.
No. They are made from chicken and usually with other ingredients like flour, salt, sugar, oils or fats, and maybe some binders.
Generally speaking, yes. The flour will help the pie crust to come away from the pan cleanly, and not stick and fall apart.
Extractor fans help to remove dust and flour particles from the air, reducing the concentration of potentially combustible particles in the air. By reducing the amount of flour dust in the air, the risk of an explosion in a flour mill is decreased because there are fewer combustible materials available to ignite.
As with any dust-like material, flour can harm your lungs if inhaled
Yes, actually, flour is extremely flammable, and many flour mills have exploded and burned due to flour dust in the air catching fire.
to dust lighty with flour
Its always better to wash your chicken before you cook for there may be some dust particles attached to the meat which will go away on washing it
If the flour is extremely finely ground, the particles can behave almost like a fog or a gas, and reactions with oxygen molecules can be extremely efficient and fast (i.e. explosive), because the oxygen does not have to "burn" through the outer layers of the particles. The phenomenon is not restricted to flour. The right sort of dust (e.g. fine coal dust) can be highly explosive.
Portion the chicken into 8, two drumsticks, two thighs, two wings with half the breast, two breasts, dust the chicken with seasoned flour, and shallow fry in hot oil, to brown off and seal the meat, add chopped veg, and stir, then add 2 pints of stock, bring the stew to the boil and simmer for an hour. Result bone in chicken stew.
nothing. the flour is all together. if it would be flour dust, the oxygen could get to the individual particles and then it could catch fire