>Hi Aileen,
>
>>dredge them in salt and peppered flour,
>
>You don't really need the flour. I just dry them off and fry them in olive
>oil or whatever you like. (I think the grain companies made up that idea.)


There are quite a few cuisines in which dredging in some flour or other is
used to seal in the juices for deep frying. Asians typically use corn
starch for this, and then of course there is tempura, which orginated in
Portugal. Also, any of the deep-frying methods of battering, which are
widespread. I don't think we can blame advertising for this one.

OTOH, you are correct in that if the meat is perfectly dry when you put it
in the pan, it will seal well enough to fry. It does change the character
of many recipes, though, for which I feel some nostalgia now and then:)

ginny

All stunts performed without a net!