Preparation:
Browned flour can be added to liquids without lumping and will serve to brown stews and sauces without additives. Place the flour in a heavy skillet. Heat over medium burner, stirring constantly. Flour will begin to brown fairly suddenly, so be sure to constantly scrape bottom and sides of skillet until flour has lightly browned evenly throughout. The thickening properties are somewhat less than a regular flour so you may need to increase proportions slightly.
CAUTION: Flour heated over direct heat without being stirred is EXPLOSIVE!! This procedure can be very dangerous if you fail to keep the flour moving. For the same reason, never throw flour on a kitchen fire to extinguish it. Use salt, baking soda, or smother it with a lid instead.
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