On Jun 25, 6:04*pm, "Mr. Joseph Littleshoes Esq." >
wrote:
> Why has nobody mentioned this to me?
>
> I bought & used my first 1 pound box of rice flour today. *I was
> reaching for a 5 pound bag of "Gold Medal" white flower *and i saw next
> to it a 1 pound box of rice flour, i didn't even really, consciously
> think about it, i just grabbed the rice flour, didn't even look at an
> ingredients label till after i had eaten some, that's all right though,
> seems i inadvertently bought a prestige brand of rice flour
>
> At the back of my mind i was reluctant to carry a 5 pound bag of white
> flour around with me while i walked around & did some other shopping in
> the local Asian shopping area.
>
> I made a simple white sauce with it.
>
> After sautéing in butter a couple of peeled & diced, precooked, baked
> potatoes with a clove of crushed garlic i added a tbs. of the rice
> flour, let it brown a bit and coat all the potatoes & mix with the
> butter to form a roux & fond. *I then put in a cup of milk or so, let it
> come to a nice thick sauce stage and tasted. *It is subtly superb. *And
> with a specific, though very subtle taste i recall from many sauces in
> many restaurants. *Much better than white flour for a sauce.
>
> To finish this mornings sauce i put a half cup of grated sharp cheddar
> in it to melt & mix in, needless to say, i am very pleased.
> --
> Mr. Joseph Littleshoes Esq.
>
> Domine, dirige nos.
> Let the games begin!http://www.dancingmice.net/Karn%20Evil%209.mp3

I have started using it for lots of things. Fried Chicken is
wonderfully crispy, but cut the temp and increase the cooking time.
Rice flour burns more quickly than wheat flour.
Nan