View Full Version : browned flour
09-24-2000, 07:05 PM
My father, who is 90, wants to cook something requiring browned flour. However, because of poor eye sight, he doesn't want to brown it himself. Do you know of browned flour available in the grocery store? What brand name? Thanks.
09-25-2000, 09:23 AM
Actually you have to make the brown (browned) flour yourself. You can put it on a cookie sheet( with sides or use a jelly roll pan) and put on the oven at about 250º-300º. Then check every few minutes to stir, making sure that it doesn't burn. Or you can do it stove-top in a cast iron skillet. I do know there are some roux mixes but don't know if it would work for your recipe.
Just out of curiousity, since I've never heard of doing this to flour....in what type of recipes is it used? And why is it necessary to brown the flour? Does it get a very distinctive taste when browning?
09-25-2000, 02:08 PM
Browning the flour does give it a flavor, almost nutty. I've used it in cajun recipes, it makes the sauce or gravy dark. I don't care for turkey or chicken gravy that is really light in color so this gives it a really nice color
[This message has been edited by sneezles (edited 09-25-2000).]
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