Given the background description of some cooking related query, summarize the question into a title

Q: Is this one of those things that unless you've been taught by an experienced person and you know what you're doing you probably just shouldn't try? If I did want to try, what precautions should I take? Is this a valid cooking method or is it mostly just done as an impressive visual effect?

A: What safety precautions should be taken when attempting to flambe at home?
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Q: This Korean fried chicken recipie uses vodka to prevent gluten formation in the batter, which results in a thin and crispier crust. vodka is expensive. Are there any substitutes? Will a beer batter do the same thing? Does beer prevent gluten formation?

A: Vodka for crispy wings - substitute?
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Q: I recently trying the flour coating trick before frying it so my meat can withstand more temperature and does not get dried up so easily inside.However, when I rolled the meat with all-purpose flour so it became white, I observe that if I leave it for a period of time, the white-ness is kind of gone away. Did the flour somehow goes in the meat? What is the consequence of it? And should I apply flour coating again before immediately drop into my frying pan?

A:
When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?
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