Re: [CH] and another HH (flour)

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Ah, your basic roux...  :o)

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On Tue, 9 Feb 1999, Andy Barnhart wrote:

> 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.

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