"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
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