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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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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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Browning Flour
Joelle wrote:
> 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 Don't brown the flour first unless you are trying to leave out the oil. Browning dry flour without burning it is a real pain in the ass. But you can brown about a pound of it in the oven (stir frequently) and use it for a half dozen batches of gumbo without having to make a roux. Mix the browned flour with the sauted bell peppers, onions, and celery right before you add the tomatoes and stock. Best regards, Bob |
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Browning Flour
(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) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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Browning Flour
"Joelle" > wrote in message
... : 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! Yep - there's a big difference. You can still do your roux the way you've always done; however, if you brown the flour first - you will have a deeper and more complex flavor to your roux. Once you do brown - you won't go back to plain white... <VBG>. Seriously, the flavor with the browned flour is SO much better! Cyndi <Remove a "b" to reply> |
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Browning Flour
"zxcvbob" > wrote in message
... : Joelle wrote: : > 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 : : : Don't brown the flour first unless you are trying to leave out the oil. : Browning dry flour without burning it is a real pain in the ass. But you : can brown about a pound of it in the oven (stir frequently) and use it for : a half dozen batches of gumbo without having to make a roux. : : Mix the browned flour with the sauted bell peppers, onions, and celery : right before you add the tomatoes and stock. : : Best regards, : Bob : ======== Huh. Ya know, I hear that a lot but (luckily) I've never had any problems with dry frying the flour on the stove top. But I might have a slight advantage with the lighting... I have a double oven range with back-lighting just behind the burners. It makes it much easier to tell when the flour is getting to that perfect dark tan color. FWIW, I also use butter (not oil) in my roux... makes for a great flavor. Cyndi <Remove a "b" to reply> |
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Browning Flour
>Seriously, the flavor with the browned flour is SO much better!
Even compared to standing slavishly over the roux for 45 minutes to get it a nice brown color? Or is this a quicker way to get a dark brown roux? Joelle |
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Browning Flour
"Joelle" > wrote in message
... : >Seriously, the flavor with the browned flour is SO much better! : : Even compared to standing slavishly over the roux for 45 minutes to get it a : nice brown color? Or is this a quicker way to get a dark brown roux? : : Joelle =========== Waaaayyyy quicker! Depending upon size of pan and amount of flour... You can have a terrific roux in less than 15 minutes; which includes the browning of the flour, adding the butter and letting the two marry in the pan for a few minutes. -- Cyndi <Remove a "b" to reply> |
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Browning Flour
>. You can have a terrific roux in less than 15 minutes;
>which includes the browning of the flour, adding the butter and >letting the two marry in the pan for a few minutes. > Okay I'm sold but I'm still a little in the dark about the technique of browning flour. This is done in the oven? In the pan? Joelle |
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Browning Flour
"zxcvbob" > wrote in message
... > Joelle wrote: > > 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 > > > Don't brown the flour first unless you are trying to leave out the oil. > Browning dry flour without burning it is a real pain in the ass. But you > can brown about a pound of it in the oven (stir frequently) and use it for > a half dozen batches of gumbo without having to make a roux. > > Mix the browned flour with the sauted bell peppers, onions, and celery > right before you add the tomatoes and stock. > > Best regards, > Bob > I disagree - browning flour dry is not a problem and I think it gives a diffferent taste than if it is browned in oil. I use a nonstick pan over medium heat, using a spatula to move the flour around every minute or so. Works fine - just be careful not to use too high a heat or it will burn. It takes at least several minutes to brown properly. -- Peter Aitken Remove the crap from my email address before using. |
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Browning Flour
Joelle" > wrote in message
... : >. You can have a terrific roux in less than 15 minutes; : >which includes the browning of the flour, adding the butter and : >letting the two marry in the pan for a few minutes. : > : : Okay I'm sold but I'm still a little in the dark about the technique of : browning flour. This is done in the oven? In the pan? : : Joelle ========== In a pan on the stove top. Heat at about Medium-High. Toss the flour in the pan and stir it around with a spatula every minute or so. Probably for your first time or two you may want keep a little dish of plain flour nearby so that you can compare the color of your dry-fry flour. It's really easy and once you start doing your roux this way... I doubt you'll go back. Some people put their flour on a baking sheet and brown it in the oven. I haven't done this because I'm too lazy (another item to wash! LOL) besides, I have to incorporate the butter into the flour... so by dry-frying it in the skillet I'm saving a dish and a step. HTH, -- Cyndi <Remove a "b" to reply>" |
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Quote:
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. |