Flour

Farine tamisée teaches a small law with consequences: before flour coats anything, it must be loose, dry, and free of clumps. Once wet flour pastes itself to the food, no pan can make that patch delicate. Sifting matters for every use, but it becomes essential when food passes from milk into flour, carrying the drops that turn a careless dredging tray into a bed of sticky pellets.

The original entry assumed a busy frying station with a broad flour tray and hands available to sift it whenever milk began to clump it. At home, a fine-mesh sieve replaces the large tamis, and two cups replace the standing flour bin; half goes into the tray while half stays dry for replenishing. The deep service tray is brigade scaffolding and can go. Sifting immediately before use is the technique itself, and it stays.

Your one decisive move is to keep the wet food and the dry reserve separate. Let excess milk fall away, dredge in small batches, and if damp knots form, stop and sift again. Ça se rattrape. Sift just before the first piece meets the flour.