Sear, Rather Than Steam

• Browning develops the flavor of the meat and your dish by caramelizing the outer layer of the meat. When you dredge the meat in flour first, the flour absorbs some of the natural moisture. If your meat is too moist, it will steam rather than brown. Even recipes that don't call for stewing and braising may call for flouring of the meat as a first step to encourage a golden, crisp outer coating.

Seasoning Your Dish

• Flouring meat before browning it is a way to add seasoning evenly and efficiently to the dish. Mix salt, pepper and other dry spices into the flour before dredging. Each piece of meat will then be evenly seasoned and flavorful.

Dish Presentation

• Browned meat is more attractive than steamed, gray meat. The flour reacts with the fat during the browning process to create a deep, golden color that translates into a better looking finished dish. Shake off excess flour before adding the meat to the pan. If you add too much flour, the meat will not brown and your risk burning the excess flour, which isn't attractive or tasty.

Thickening Properties

• You're essentially creating a roux -- a sauce base made of fat and flour -- when you flour meat. This adds body, thickness and flavor to the final product. A roux is the base of many classic French sauces. Darker roux mixtures have deeper, more intense flavors. When you add the liquid to the dish -- in the form of broth, milk or water -- and bring it to a simmer, the liquid thickens due to the swelling of the flour.