With a cooking dredge, you can reach for the handle with one hand and sprinkle, then go right back to working with both hands.Ĭooking dredges aren’t just for flour, though. But your hands won’t be clean, so each reach will have you adding contaminants to the flour, making it less malleable. Without a cooking dredge, you’ll need to keep some flour nearby that you can grab and sprinkle as needed. The entire design has the purpose of allowing you to sprinkle dry ingredients while you’re cooking. A dredge is a small cylindrical tool with a lid that has holes in it. A cooking dredge is a tool, not to be confused with the process of dredging ingredients like meat through flour before frying them. Working with sticky dough makes it difficult to knead, which can have you reaching for a little more flour. You’ll want to knead it to break down the gluten into long, interwoven strands, but it can still continue to be sticky even after that. Serve the gravy over the steaks.Working with dough can be tricky. Season to taste, with more salt and pepper, if needed. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Whisk until the gravy comes to a boil and begins to thicken. Add the chicken broth and deglaze the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Repeat until all of the meat is browned.Īdd the remaining vegetable oil, or at least 1 tablespoon, to the pan.

Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge the meat on both sides in the flour. Season each piece on both sides with the salt and pepper. Cut the meat with the grain into 1/2-inch thick slices.

Dredge for cooking