A handy tip for coating meat with flour

Alun

Here's a handy tip for those recipes that call for coating cubes of meat with (seasoned) flour. The normal method usually involves putting the flour in a shallow bowl or plate, bunging the meat cubes in a few at a time and coating them. The disadvantages are, in my eyes, wasting large amounts of flour that you can't use again for anything and getting your fingers all messy and sticky with congealed flour.

My method:

Take a plastic bag big enough to take all the meat with room to spare.
Put (seasoned) flour into bag (one or two tablespoons is usually enough).
Put meat in bag.
Take the mouth of the bag in one hand and blow it up like a balloon.
Twist the mouth of the bag and give the contents a good shake.
Empty contents and throw away bag!
Result!

The Sweeper

Wow - you know I haven't thought about that for years - my mom used to do that when she was making fried chicken - there's a blast from the past!! Great tip! (+10 for nostalgia too )

dundalk cailin

yea the worse part was all that sticky flour on ur hands..head wreckin!!

BuffyBot

I thought that was the way everyone did it...

The Sweeper

Can't do it with meatballs, they fall apart...