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