How to Make Pan Searing Flour

The cooking technique of pan searing is used prior to baking, stewing or poaching meats. Searing involves cooking the meat at high heat to trap the juices of the meat so the food does not dry out during the remainder of the cooking process. Recipes that involve searing meat in a pan often call for the use of flour, which coats the meat in order to prevent burning. Many stores will gladly sell you special pan-searing flour, which is pre-seasoned and ready for use. It is also expensive, often three to four times higher than the ingredients that compose it. Making your own pan searing flour is not only cheaper, but really easy to do.

Things You'll Need

• Storage container
• 1 cup all-purpose flour
• 1 tbsp. coarse salt (Kosher or sea)
• 1 tsp. white pepper
• Measuring utensils

Instructions

1. Measure 1 level cup of flour and add it to the container.

2. Measure 1 level tablespoon of salt and add it to the container.

3. Measure 1 level teaspoon of white pepper and add it to the container.

4. Mix the ingredients, either by closing the lid of the container and shaking or stirring with a a small whisk or wooden spoon. Make sure the container is air- and water-tight and can hold at least one and one-half cups of mixture.

5. Store with your other spices. This mixture will keep for months as long as it is kept dry and away from light.

Tips & Warnings

• This recipe is the proportional, if you want to double or triple the batch.