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. Some stores will gladly sell you special pan-searing flour, which is preseasoned and ready for use. Making your own pan-searing flour is not only cheaper, but easy to do.
Things You'll Need
- Storage container
- 1 cup all-purpose flour
- 1 tablespoon coarse salt (Kosher or sea)
- 1 teaspoon white pepper
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Measure 1 level cup of flour and add it to the container.
Measure 1 level tablespoon each of salt and pepper and add it to the container.
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 1 1/2 cups of mixture.
Store with your other spices. This mixture will keep for months as long as it is kept dry and away from light.