Browning Flour
Okay, I know how to make a good roux - oil first, then flour, but I've come
across some recipes that instruct to "brown the flour" then add oil, and is
this just what it sounds like - throw the flour in a hot dry pan until it's
brown? Anything more to it?
Does it really make a difference to brown flour first - or can you just make a
roux?
Joelle
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