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Why are foods floured before sauteeing?

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Why are foods floured before sauteeing?

Howard-2 | Feb 23, 2002 09:18 AM

Lots of recipes have you dredge pieces of fish, beef, chicken, etc., before sauteeing. Does anyone know why this is done? Why could you not simply omit the flour, dry the food with a paper towel, and then saute?

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