Thread: Browning Flour
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Hambone Hambone is offline
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Quote:
Originally Posted by Joelle View Post
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
Hi Joelle
I was surprised to see so many replies to this , but everyone has a point. My dad always kept a quart jar of browned flour in the cabinet to use in soups and gravies. When it got low he'd get out the skillet , throw in a couple cups of flour and stir it around til it got a nice golden brown. He always said it made the gravy taste richer and better....and my dad made awesome gravy.