Re: [CH] and another HH (flour)

Harry Jones (hajones@swbell.net)
Mon, 8 Feb 1999 14:09:45 -0600

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.
>