For coating lamb's liver, you would typically use all-purpose flour. It provides a light and crispy texture when pan-fried. Some people also prefer using seasoned flour, which can include salt, pepper, and other spices for added flavor. Alternatively, you could use almond flour or gluten-free flour if you're looking for a gluten-free option.
Parisian lambs wool
need information on serous to the liver?
It's usually 'flour, egg then breadcrumb' in that order. First coat the thing in seasoned flour, then dip in beaten egg, then coat in breadcrumbs. Repeat once. Then cook.
To fry chicken using a combination of flour and egg, first coat the chicken pieces in flour, then dip them in beaten eggs, and finally coat them again in flour before frying in hot oil until golden brown and cooked through.
Lambs are born bearing their first coat of fleece, but it is not shorn from the animal until it is old enough to survive in its geography without a full coat.
You need to do it with butter
To effectively coat your chicken with a flour dredge before frying, first pat the chicken dry, then dip it in flour, shaking off any excess. Press the flour onto the chicken to ensure an even coating. Let the coated chicken rest for a few minutes before frying to help the flour adhere better.
Use a smooth bottomed cake pan and coat it lightly with flour at the bottom, Regular flour not self rising.
New born lambs are rainbow colored! It depends on the colour of the parents and their breed - if both were white then the lambs are likely to be white, if either of the parents had coloured wool then it is possible that the lambs will have coloured wool.
Dredge
To properly dredge chicken in flour before cooking, first season the chicken with salt and pepper. Then, coat the chicken in flour by dipping it in the flour, shaking off any excess, and pressing the flour onto the chicken to ensure an even coating.
To "bread" a food is to coat it with a flour mixture or dough before frying the food.