| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thumbs, Two, Up | 1 | Servings | ||
INGREDIENTS
| E ***** |
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
A Message from our Provider:
“Forbidden fruits create many jams”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 290.7mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g