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Why Dredge?

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Why Dredge?

bk | Apr 17, 2004 12:57 PM

Last night I was reading a cookbook with two calves liver recipes. Both called for the liver to be sauteed and were essentially identical, except the first instructed that the liver be lightly dredged in flour before sauteeing.

Why? What purpose does a dusting of flour serve when sauteing liver?

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