Hi Jacob and all,
This is my 1st post. I am a newbie in cooking. My interest is more in the science of cooking. The why and what questions...there will be a lot of questions in the future so please bear with me as I am in the process of learning :)
So my question now is:
1. In a recipe about chili crab that I came across it says in the mise en place that I need to lightly coat the hard crab shell with little flour. What is the reason why flour needs to be coated to the shell before putting it in the wok? Is it to avoid burning the shell while cooking in the wok?
2. I notice in a sweet and sour pork recipe that the porkloin strip is dusted/dredged with cornstarch before deep frying. What is the difference when dusting with a cornstarch versus dusting with an all purpose flour?
I hope to hear from you soon.
Best regards,
Nesty