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Dutchess_III's avatar

What would putting flour on the pot roast prior to slow cooking it achieve?

Asked by Dutchess_III (42473points) December 3rd, 2016

I saw an add on FB on how to slow cook a pot roast. I’ve been slow cooking pot roast for a million years. It’s one of my top 5 best dishes.
But in this ad it said to roll it in flour first. If I was frying it, it would make a nice, crispy coating, like fried chicken, but this is not frying. So what is the point of coating it in flour (besides getting dork fishes like me to click on the ad) before slow cooking in the crock pot?

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21 Answers

zenvelo's avatar

As the juices run out, it thickens it all for the gravy.

Dutchess_III's avatar

Ah! I shall have to try that next time. Although the juice is perfect as it is, for dipping.

MrGrimm888's avatar

Yeah, my Mom used to use the liquid fat mixed with flour to make gravy. Which would be put over white rice.

We used to eat rice with almost every meal,back when I was growing up….

Dutchess_III's avatar

Rice is good food. Filling.

MrGrimm888's avatar

^Yeah. My grandmother got us in that habit. My Dad’s family grew up very poor in downtown Charleston. They ate rice and beans with every meal. My father was the youngest of 3 boys. His parents for whatever reason thought least of him, so he was fed what would be typically viewed as dog scraps ,as far as meat. But he always had trusty rice.

Rice is heavily ingrained in Low Country culture.

Dutchess_III's avatar

That sucks about your dad.

MrGrimm888's avatar

^He’s had a VERY rough life. But he married my Mother. She’s probably one of the best people on the planet. You actually remind me of her sometimes. She’s a good, caring person.

She pretty much takes care of my Dad. He hasn’t cooked for himself, or had to deal with bills for over 40 years they’ve been married. In other words, he finally got some good luck.

JLeslie's avatar

Yeah, thicken the gravy. I don’t usually eat thickened gravy in rice, I’d probably put it with noodles or mashed potatoes. Although, I love white rice with steak (so difficult to find in an American food restaurant, it’s basically impossible). And, I make a chicken with a fairly heavy mushroom sauce and that I love with rice too.

I started eating rice a lot when I dated a guy whose family was from Ecuador. Their rice was so good. My Venezuelan friends make great rice too. I can’t quite get mine to come out the same.

Rice is so cheap compared to other starchy sides, and a lot of it comes from right here in Arkansas.

SecondHandStoke's avatar

You’ll get sludgy flour.

Unless you brown the floured roast in oil first.

Pandora's avatar

@MrGrimm888 There is a reason that a lot of cultures eat beans and rice. Beans is a good protein substitute. Especially black beans.
http://healthyeating.sfgate.com/rice-black-beans-healthy-5936.html
True, it doesn’t give you everything that a steak would give you but you can survive pretty decently on it.

Dutchess_III's avatar

Well, the MAIN reason, @Pandora, is that beans are rice are cheap. And potatoes.

JLeslie's avatar

@Pandora Beans and rice is a complete protein just like meat. I think all legumes with rice (or with any grain like whole wheat or even corn, it doesn’t have to be rice) creates a complete protein, it doesn’t have to be black beans.

Dutchess_III's avatar

Beans can be compared to meat, but rice can’t, no more than bread can. It’s a grain.

JLeslie's avatar

^^You’re wrong unless the scientists have changed their minds since I was in college. Legumes don’t have all 22 amino acids, so they are incomplete proteins. Rice, which is also incomplete, has the balance of amino acids (plus some overlap) so the two form a complete protein.

Meats are complete proteins, and dairy and eggs, and some grains like Quinoa are complete. Double check me in the Quinoa.

BellaB's avatar

Beans + rice = complementary protein. I remember that from decades ago.

BellaB's avatar

Oh, the flour dredging for meat. Look up the Maillard reaction.

snowberry's avatar

@JLeslie combining beans and rice makes a complete protein if the rice is whole. White rice is like white bread. Not much nutrition left to it when you remove the germ of the grain.

Dutchess_III's avatar

^^^ That’s what I was saying. I didn’t realize you were saying beans + rice = whole proteins. I thought you were saying beans or rice were whole proteins. Rice by itself isn’t any better than wheat.

But it’s whatever. I’m an overfed American. I get all the proteins I need without even thinking about it. So I don’t.

JLeslie's avatar

@snowberry I’m pretty sure you’re wrong. White rice and beans form a complete protein. There is a little less of certain amino acids in white rice than brown, but the beans actually have the one or two that are lower in white rice.

Brown rice does have much more of some nutrients than white, I don’t remember everything rice has? Iron, thiamine, folate I think??? Certainly, it also has more fiber. But, when talking protein it’s a-ok with white rice and beans if you need a complete protein. People think white rice is just white starch like sugar, and it is very much a starch, but it still has vitamins and minerals in it.

Like my mom says, the Chinese eat white rice every day and they live to be 100. She doesn’t like that there are more pesticides on brown rice so she rationalizes eating white rice that way. Not that you should take my moms logic as advice.

BellaB's avatar

Pretty sure I was taught (in the dark ages) that it had to be a whole grain rice to complete the protein with beans. I suppose I could look it up.

JLeslie's avatar

Taught where? I’ll look it up.

Edit: here is one article

I didn’t read it all the way through, but it talks about white rice and beans making a complete protein.

It’s worth mentioning that you don’t have to eat them together. You can eat rice and vegetables for lunch, and bean soup for dinner, and you will be complete so to speak over the course of the day.

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