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

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

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.

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 @¿@¬
_____________________

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

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!