[Sca-cooks] flour

[Arianwen ferch Arthur]

One thing I remember from classes was cooking the
flour/browning the flour in the roux when making gravy
to get rid of the raw, flour taste but that it changed
the thickening ability of the flour.  Wonder if the
baking of the flour in advance might do something
about that.

And it sounds like a really good controlled experiment
to perform.  (all the diferent flours, each made up
into the recipe, and also baked and made up, 
enourmous taste testing....

Arianwen ferch Arthur
"Outside of a dog a book is man's best friend. And inside of a dog it's too dark to read." G. Marx


 
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