[Sca-cooks] flour

April Page alpage1225 at sbcglobal.net
Sun Feb 11 20:05:04 PST 2007


> Wayne Gisslen writes in "Professional Cooking" that a heavily browned  
> roux has about one-third the thickening power of a white roux.

> Adamantius
   
  Ah, but but it doesn't have that lovely flavor a roux browned to the color of a lightly creamed cup of coffee does.
   
  Elizabeth Seale
  (A little ole gal from New Orleans)





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