Dredge

Culinary definition for dredge:  To toss lighlty in plain or seasoned flour to coat, before baking or frying; or coat with confectioners or fine sugar, or other light powdery substance.

C@H FOOD FOR THOUGHT
There are few occasions when we dredge with unseasoned flour,  as adding a bit of seasoning makes most things taste better.   Dredging is generally done in a bag or container filled with the dredging material, to which the protein or ingredient is added and then shaken to coat - or pressed and turned in the mixture to coat. 

Dredging in flour before browning is a critical first step in a fricassee - which by the way is not reserved for chicken, and for traditional beef stew (see right).  Partially or fully covering browned protein in liquid before cooking (covered) in the oven or on the stovetop, creates a lovely hot sauna for the flour to work its magic and help thicken the sauce.  See Browning, Braise and Fricassee for more information.

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