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Do you ever toast your flour before using to thicken? nt (Original Post) Hotler Oct 2012 OP
I make a roux. evlbstrd Oct 2012 #1
Yes. It takes away the raw, paste-y taste. Graybeard Oct 2012 #2
It just depends on what I am making Major Nikon Nov 2012 #3
Another roux maker here. I prefer roux, Bill thickens with cornstarch. Lucinda Nov 2012 #4
Yes, unless it's for chicken gravy. n/t eridani Nov 2012 #5
I've done this with rouxs, but never knew how long and why... MrMickeysMom Nov 2012 #6
Yes! I used it in my green chile. nt. Hotler Nov 2012 #7
Yes, but... TreasonousBastard Nov 2012 #8

Graybeard

(6,996 posts)
2. Yes. It takes away the raw, paste-y taste.
Wed Oct 31, 2012, 10:51 PM
Oct 2012

Browning the flour first in some butter. I prefer just a light browning but I've seen recipes that call for a deep, dark roux.

Major Nikon

(36,814 posts)
3. It just depends on what I am making
Thu Nov 1, 2012, 04:54 PM
Nov 2012

If I'm making a roux, I will cook the flour in oil until it darkens to the level I want. In this case the very act of browning the roux creates a flavor element for the dish. For some recipes I may just mix softened butter with flour and add directly to a stew if I'm looking for just a bit of thickening.

If you cook the flour under high heat, you will weaken its thickening power. So that's something to keep in mind.

Lucinda

(31,164 posts)
4. Another roux maker here. I prefer roux, Bill thickens with cornstarch.
Thu Nov 1, 2012, 10:49 PM
Nov 2012

So... we use one or the other, depending on who is cooking.

MrMickeysMom

(20,453 posts)
6. I've done this with rouxs, but never knew how long and why...
Sat Nov 3, 2012, 11:38 PM
Nov 2012

...Good comments on how it flavors it... Makes perfect sense to me.

You don't mean toasting flour by itself, though, do you?

TreasonousBastard

(43,049 posts)
8. Yes, but...
Thu Nov 8, 2012, 12:26 AM
Nov 2012

I often use instant or mashed potatoes for thickening. The lack of gluten means you need more for equal thickening, but the results are often tastier, and perhaps healthier and a bit more diet friendly. (Certainly healthier if you have any celiacs around.)

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