| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Two, Thumbs, Up |
1 |
Servings |
INGREDIENTS
INSTRUCTIONS
"You can't make a roux without oil, but you can brown the dry flour and use
that to add a rich flavor to sauces and gravies. Here's how:
Preheat an 8-inch skillet, preferably nonstick, over high heat to 350
degrees F, about 3 minutes. Add the specified amount of flour and stir with
a wire whisk to break up all the lumps. When the flour starts to brown,
turn the heat to low, shaking and stirring continuously. CAUTION: After
about 4 or 5 minutes, the flour will burn easily. As soon as the flour is a
milk-chocolate brown color, turn off the heat. This should take
approximately 6 minutes. Sift the browned flour and set it aside until it
is needed in the recipe."
Recipe By : Paul Prudhomme in "Fork in the Road"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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