Home |
Search |
Today's Posts |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.cooking
|
|||
|
|||
Baking flour to make roux
Steve Wertz wrote:
> Is it true you can bake flour until it gets brown and use it as a > base for a roux that doesn't require much simmering (and > stirring)? > Yes, I happened to come across a recipe using "brown flour"just yesterday. Brown = pan toasted, as it turned out. Haven't tried the technique, though. > I just had a jar of roux go bad in the fridge (!?), and I > remembered reading this at one time, in something or another. But > Google searches are proving useless using these keywords. > > Seems like it would be pretty handy just to keep a jar of baked, > browned flour in the pantry or fridge and use it to make quick > sauces rather then keeping a pasty-wet version in the fridge. > > Can anyone confirm this rumor, or did I dream this whole theory > up? > > -sw |
Posted to rec.food.cooking
|
|||
|
|||
Baking flour to make roux
On 2006-03-30, jake > wrote:
> yesterday. Brown = pan toasted, as it turned out. > > Haven't tried the technique, though. That's how I was taught to make an espagnole sauce. Put dry flour in a clean dry pan. Heat to med and move flour every minute or so to toast. When browned, add fat and cook roux. nb |
Posted to rec.food.cooking
|
|||
|
|||
Baking flour to make roux
notbob wrote:
> On 2006-03-30, jake > wrote: > > >>yesterday. Brown = pan toasted, as it turned out. >> >>Haven't tried the technique, though. > > > That's how I was taught to make an espagnole sauce. Put dry flour in > a clean dry pan. Heat to med and move flour every minute or so to > toast. When browned, add fat and cook roux. > > nb I wish I remembered where I saw that recipe. It must have been in my Amanda Hessel book. I got the impression she simply kept brown flour on hand to use whenever necessary. She added it to a stew after browning the meat. It sounded very practical Although it hardly saves time with a stew, as a pantry item,. It would have so many uses that in the end, it would be a time saver. But then the flavor of brown flour is also different, which may be a reason to (not) use it. Depending on the recipe and one's personal likes. |
Posted to rec.food.cooking
|
|||
|
|||
Baking flour to make roux
On Thu 30 Mar 2006 02:17:33p, Thus Spake Zarathustra, or was it jake?
> notbob wrote: > >> On 2006-03-30, jake > wrote: >> >> >>>yesterday. Brown = pan toasted, as it turned out. >>> >>>Haven't tried the technique, though. >> >> >> That's how I was taught to make an espagnole sauce. Put dry flour in >> a clean dry pan. Heat to med and move flour every minute or so to >> toast. When browned, add fat and cook roux. >> >> nb > > I wish I remembered where I saw that recipe. It must have been in my > Amanda Hessel book. I got the impression she simply kept brown flour on > hand to use whenever necessary. She added it to a stew after browning > the meat. It sounded very practical Although it hardly saves time with a > stew, as a pantry item,. It would have so many uses that in the end, it > would be a time saver. But then the flavor of brown flour is also > different, which may be a reason to (not) use it. Depending on the > recipe and one's personal likes. > Probably a poor choice for making white sauce. :-) -- Wayne Boatwright @¿@¬ _____________________ |
Posted to rec.food.cooking
|
|||
|
|||
Baking flour to make roux
Wayne Boatwright wrote:
> On Thu 30 Mar 2006 02:17:33p, Thus Spake Zarathustra, or was it jake? > > >>notbob wrote: >> >> >>>On 2006-03-30, jake > wrote: >>> >>> >>> >>>>yesterday. Brown = pan toasted, as it turned out. >>>> >>>>Haven't tried the technique, though. >>> >>> >>>That's how I was taught to make an espagnole sauce. Put dry flour in >>>a clean dry pan. Heat to med and move flour every minute or so to >>>toast. When browned, add fat and cook roux. >>> >>>nb >> >>I wish I remembered where I saw that recipe. It must have been in my >>Amanda Hessel book. I got the impression she simply kept brown flour on >>hand to use whenever necessary. She added it to a stew after browning >>the meat. It sounded very practical Although it hardly saves time with a >>stew, as a pantry item,. It would have so many uses that in the end, it >>would be a time saver. But then the flavor of brown flour is also >>different, which may be a reason to (not) use it. Depending on the >>recipe and one's personal likes. >> > > > Probably a poor choice for making white sauce. :-) > Absolutelty. BTW, I looked at that book again. It's Amanda Hesser - The cook and the Gardener. It's great. A cook/trained baker goes to live and work at a chateau in France for a year and learns from the silent gardener. She cooks from their garden. Lots of info, lots of seasonal cooking, and very well-told stories about her life there. For some reason my Dutch copy lists Marcella Hazan as the copyright owner - I suspect by mistake. Well, Wayne, you didn't ask for his info. But I coudlnt'resist the opportunity to plug the book |
Posted to rec.food.cooking
|
|||
|
|||
Baking flour to make roux
On Fri 31 Mar 2006 07:58:19a, Thus Spake Zarathustra, or was it jake?
> Wayne Boatwright wrote: >> On Thu 30 Mar 2006 02:17:33p, Thus Spake Zarathustra, or was it jake? >> >> >>>notbob wrote: >>> >>> >>>>On 2006-03-30, jake > wrote: >>>> >>>> >>>> >>>>>yesterday. Brown = pan toasted, as it turned out. >>>>> >>>>>Haven't tried the technique, though. >>>> >>>> >>>>That's how I was taught to make an espagnole sauce. Put dry flour in >>>>a clean dry pan. Heat to med and move flour every minute or so to >>>>toast. When browned, add fat and cook roux. >>>> >>>>nb >>> >>>I wish I remembered where I saw that recipe. It must have been in my >>>Amanda Hessel book. I got the impression she simply kept brown flour on >>>hand to use whenever necessary. She added it to a stew after browning >>>the meat. It sounded very practical Although it hardly saves time with a >>>stew, as a pantry item,. It would have so many uses that in the end, it >>>would be a time saver. But then the flavor of brown flour is also >>>different, which may be a reason to (not) use it. Depending on the >>>recipe and one's personal likes. >>> >> >> >> Probably a poor choice for making white sauce. :-) >> > Absolutelty. BTW, I looked at that book again. It's Amanda Hesser - The > cook and the Gardener. It's great. A cook/trained baker goes to live and > work at a chateau in France for a year and learns from the silent > gardener. She cooks from their garden. Lots of info, lots of seasonal > cooking, and very well-told stories about her life there. > > For some reason my Dutch copy lists Marcella Hazan as the copyright > owner - I suspect by mistake. > > Well, Wayne, you didn't ask for his info. But I coudlnt'resist the > opportunity to plug the book Hey, I'll never turn down looking at something new. Sounds interesting! -- Wayne Boatwright Õ¿Õ¬ ________________________________________ Okay, okay, I take it back! UnScrew you! |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Baking flour to make roux | General Cooking | |||
Baking flour to make roux | General Cooking | |||
Baking flour to make roux | General Cooking | |||
Baking flour to make roux | General Cooking | |||
Baking flour to make roux | General Cooking |