It's called a roux, in Louisiana anyway. -----Original Message----- From: Andy Barnhart <quark@erols.com> To: Dave Sacerdote <davesas@tiac.net> Cc: chile-heads@globalgarden.com <chile-heads@globalgarden.com> Date: Monday, February 08, 1999 11:38 PM Subject: Re: [CH] and another HH (flour) >Dave Sacerdote wrote: [lots of snips] > >> To get around the taste of raw flour, you can just brown it a bit in a >> skillet first, cooking it to get rid of the "raw flour" flavor. > >Here's a little secret. Hours, days, weeks or months in advance: > > Melt 1/2 lb butter in a skillet on low to medium heat. > > Slowly stir in not quite as much flower. > > Very *lightly* brown the flower. > (Just enough to kill the raw taste, the more > the browning the less the thickening power.) > > Let cool, round in to radish-size balls. Then frig or freeze. > > When you need to thicken, just drop one of your little balls in. > (The butter will melt, the flower will disperse, and dissolve > without clumps; and the raw taste was already gone.) > >Andy. >