When you try to fry flour coated meat why does the always stick pan and burn?

There are a few reasons why flour-coated meat might stick and burn in a pan:

1. Pan temperature:

* Too low: The flour doesn't have a chance to crisp up before the meat starts to cook and releases moisture, causing it to stick.

* Too high: The flour can burn before the meat even browns, leading to a burnt exterior and undercooked interior.

2. Overcrowding the pan:

* When you overcrowd the pan, the meat doesn't have enough space to brown properly. It steams instead of searing, leading to sticking.

3. Insufficient oil:

* Not enough oil means the meat doesn't have a proper barrier between itself and the pan, causing it to stick.

4. Flour quality:

* Using all-purpose flour can sometimes lead to sticking, especially if it's old or not stored properly. You can try using a gluten-free flour blend for less sticking.

5. Not shaking off excess flour:

* Excess flour can burn before the meat browns, making it stick.

6. Pan material:

* Some pan materials are more prone to sticking than others. Nonstick pans are usually best, but even those can stick if they're not well-seasoned or if the coating is worn out.

Here are some tips to avoid sticking and burning:

* Use the right pan: A nonstick pan or well-seasoned cast iron pan are ideal.

* Preheat the pan: Heat your pan over medium-high heat until it's hot enough for a drop of water to sizzle and evaporate immediately.

* Use enough oil: Add enough oil to coat the bottom of the pan, but not so much that it's swimming in oil.

* Don't overcrowd the pan: Cook the meat in batches if necessary to ensure each piece has enough space to brown.

* Pat the meat dry: Make sure the meat is completely dry before dredging it in flour. This will help the flour adhere and prevent sticking.

* Shake off excess flour: Remove any excess flour from the meat before adding it to the pan.

* Don't move the meat too soon: Let the meat cook undisturbed for a few minutes to allow a good crust to form. Then, gently flip it over to brown the other side.

By following these tips, you can help ensure that your flour-coated meat browns beautifully and doesn't stick to the pan.