tag:blogger.com,1999:blog-7801134182760364297.post4006169705172366770..comments2023-07-13T00:18:55.906-07:00Comments on auctus: Country Fried SteakTranson Nguyenhttp://www.blogger.com/profile/02345411005311977875noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7801134182760364297.post-48954112623980382722008-10-12T16:10:00.000-07:002008-10-12T16:10:00.000-07:00I remember reading some reason for doing flour bef...I remember reading some reason for doing flour before the eggwash, but I totally forgot. I think it has something to do with creating a barrier between the meat and the wet stuff (in this case, eggwash), cause otherwise the breading can kind of slip off the meat.<BR/><BR/>Yeah, now I want to look that up to make sure...Transon Nguyenhttps://www.blogger.com/profile/02345411005311977875noreply@blogger.comtag:blogger.com,1999:blog-7801134182760364297.post-90252125992830382072008-10-12T12:13:00.000-07:002008-10-12T12:13:00.000-07:00Is there a point to flouring first? I always went ...Is there a point to flouring first? I always went straight to the eggwash first.Anonymoushttps://www.blogger.com/profile/02678470401940792263noreply@blogger.com