--- SUBSCRIBE PALEOFOOD Anonymous
<[log in to unmask]> wrote:
> Question about the best substitute for flour when
> browning meat.
Speaking for myself, I've never understood the concept
of flouring meat in order to brown it: I just throw
the meat in the hot fat and it browns very nicely, and
deglazing the pan with water makes a nice stock as
well. So what's with the flour?
Andrea
__________________________________________________
Do You Yahoo!?
Tired of spam? Yahoo! Mail has the best spam protection around
http://mail.yahoo.com