[Sca-cooks] breaded vs. dredged? grilling dredged meat?

grizly grizly at mindspring.com
Tue Aug 29 06:21:25 PDT 2006

-----Original Message-----
> > > > > I can see coating with flour and then frying the item in an oil,
wouldn't putting a flour coated item onto a grill simply end up
burning the flour coating rather than resulting in some kind of
browned coating? Maybe this turns on the type of grill though. I'm
thinking of an open, barred grill. If it's a flatiron type grill then
I guess this might be different but unless there is fat turning into
an oil, it still seems that you would simply end up with burned flour
coating some somewhat cooked meat. So, what am I missing here? < < < < <

I assumed flatiron grill or at least a big flat pan with some fat in it.
Flouring won't work very easily, as you suggested, on an open flame/coal
setup.  Think of it at your local diner/breakfast joint, and that was my
vision of "grilled".

niccolo difrancesco

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