Guest guest Posted January 21, 2002 Report Share Posted January 21, 2002 * Exported from MasterCook * Browned Flour Recipe By : The (Almost) Not Fat Cookbook, by Grogan, page 49 Serving Size : 1 Preparation Time :0:00 Categories : *No Fat Cookbook Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** I keep Browned Flour in a plastic container in my freezer at all times. Use it for thickening gravies and stews - wherever you would have used a brown roux (made from flour and fat) before. Place unbleached flour in a dry, heavy skillet (cast iron is the best). Stir constantly with a wooden spoon over high heat until the flour starts to turn color. If it's browning too fast, turn the heat down. Pay extra attention to the edges of the pan, scraping this part often. You can brown your flour to a golden beige or light brown-just be careful not to burn it. Cool the flour before storing. You can use it directly from the freezer. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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