Flouring meat for braising...

[babyluck]

I read somewhere a few years ago that flouring meat before browning interferes with the tenderizing process during slow cooking. The recommendation was to simmer the meat in a thin, watery solution until tender, then add thickening agents (grated potato or beurre manié for me). I found the recommendation intuitive & have employed it ever since. But recently, I have seen recipes by leading chefs where the meat is floured before browning (like the Daniel recipe for braised short ribs). A Google search called up only one source with an opinion, which actually recommended flouring to make the meat more tender.

Any thoughts? Food science for or against?

[wawairis]

I usually flour my meat before braising. I just make sure that it's not a thick coating or it will get glooby. Shake off most of the excess and you should be good to go!

[fifi]

From the science department... I don't see any way that flouring would interfer with the tenderizing process. Tenderizing by braising is a temperature driven process, long exposure to relatively low temperature breaking down the connective tissue.

I use flouring if I want some thickening, such as classic beef stew. I don't see much purpose to flouring of a bigger piece like a brisket or roast. When I do flour, it is lightly like wawairis said... otherwise you could get the lumpies. BTW... I have rediscovered Wondra for flouring after seeing several chefs on TV use it. I find it makes for a light and even coating.

[Nick]

I used to flour, but gave it up as it didn't really seem to add anything except as Fifi says to thicken a beef stew.

[Dana]

I quit flouring years ago because it seemed that I was only browning the flour instead of the meat. I get a much nicer color, flavor and fond if I omit the flour. If you must flour, use the Wondra, no question

[Nick]

Since I hadn't heard of Wondra, I did a google search on it and came across Ochef. Looks like an interesting site.