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.
>