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.
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