(Joelle) writes:
>
>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?

More often than not the dishes concocted in commercail establishments are
prepared with oil-less rouxs... a great time and labour saver and results in
far more uniform and superiour product.

---> http://www.unichef.com/oillessroux.htm


---= BOYCOTT FRENCH--GERMAN (belgium) =---
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Sheldon
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"Life would be devoid of all meaning were it without tribulation."