Toasted Flour - Tip of the Day

by Monika Bartyzel, Posted Apr 14th 2009 @ 9:00AM

Add a little flour, get a little gravy. But do you know the one extra step that produces fantastic gravy?

We were always taught to simply scoop a bit of flour and toss it straight into the drippings pan to whip our way to a rich, tasty gravy. But by toasting flour, cooks can achieve a slightly nutty flavor and prevent that pesky, lurking taste of raw flour. Think of it as similar to roasting nuts: They're tasty on their own, but magic when they get a little heat.

This twist is called a "dry roux" and you can read the particulars over at Big Oven. Toast the powdery stuff in the oven or on the stovetop; it even stores well if you make it ahead of time. Just don't come crying to us when everyone wants to come over to sample your Thanksgiving turkey gravy.

Filed Under: Tip of the Day
Tags: gravy, roasted flour, RoastedFlour, toasted flour, ToastedFlour