Flour
Flouring chicken (here as the first step in breading )
Mehlieren in Austria also farinieren called, is the kitchen linguistic expression for turning food, usually meat or fish in flour . It is used to prepare the pieces for frying or is the first step in breading .
To make flour, the prepared pieces of meat or fish are either dusted with handy wheat flour or turned in a plate with flour and the excess flour then shaken off. This binds the moisture on the surface, which makes frying easier and improves the adhesion of the egg when breading.
Flouring also improves the taste when frying protein-rich foods, as the flour also contains the carbohydrates that are necessary for the Maillard reactions that create aromas .
The melange , which sounds the same, has a different meaning.
