s/flour/cornstarch/g taste better and lumps less

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Post #296,586 by boxley 11/30/07 9:21:47 AM Reply	s/flour/cornstarch/g taste better and lumps less Quantum materiae materietur marmota monax si marmota monax materiam possit materiari? Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 51 years. meep reach me at [link\|mailto:bill.oxley@cox.net\|mailto:bill.oxley@cox.net]
Post #296,589 by bepatient 11/30/07 9:51:46 AM Reply	works well for gravies, some sauces need the flour for taste Too much of today's music is fashionable crap dressed as artistry._{Adrian Belew}
Post #296,591 by boxley 11/30/07 10:32:05 AM Reply	add some file for taste Quantum materiae materietur marmota monax si marmota monax materiam possit materiari? Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 51 years. meep reach me at [link\|mailto:bill.oxley@cox.net\|mailto:bill.oxley@cox.net]
Post #296,597 by CRConrad 11/30/07 1:04:51 PM Reply	If you can taste the flour, you're doing it wrong. That's why all flour-based sauce recipes include at least ten minutes of simmering: To make the taste of flour go away. The old-fashioned way to make wallpaper glue was by mixing flour into boiling water; that recipe didn't, for obvious reasons, include boiling out the flour taste. ver licked the backside of old wallpaper? Not the greatest of taste experiences, let me tell you. [link\|mailto:MyUserId@MyISP.CountryCode\|Christian R. Conrad] (I live in Finland, and my e-mail in-box is at the Saunalahti company.) Ah, the Germans: Masters of Convoluted Simplification. — [link\|http://www.thetruthaboutcars.com/?p=1603\|Jehovah]
Post #296,598 by hnick 11/30/07 2:15:23 PM Reply	Not entirely. You're thinking of white or blond roux, which is mainly to thicken. Fifteen or twenty years ago, dark roux was in style when Cajun cooking was in high favor. A dark roux is also supposed to add flavor. You wouldn't want to taste flour in a bechamel but a dark roux gives a gumbo a distinctive flavor. I still like to make gumbo, but I fry down okra to get the dark taste. Whatever floats your boat, I guess.
Post #296,599 by Andrew Grygus 11/30/07 2:38:07 PM Reply	To remove the raw flour taste . . . . . is why you fry the flour in butter to make a roux. In the traditional French Cuisine, when making up a big batch of a basic brown or white sauce the roux is stirred into the sauce. The sauce would then be simmered very slowly during which time the thickening starch would dissolve and the non-soluble parts of the flour would slowly form a scum on top to be skimmed off by a watchful kitchen boy (today that would be an illegal from Guatemala). Escoffier stated in his books that in the future pure starches would be used to eliminate the costly skimming, but since he stuck to traditional methods, so did his followers. Pure starches need to be selected with care - some produce a shiny "cheap Chinese restaurant" effect, others don't. [link\|http://www.aaxnet.com\|AAx]
Post #296,600 by boxley 11/30/07 2:45:18 PM Reply	evil impure thought picture ever licked the backside of old wallflower? thanx, bill Quantum materiae materietur marmota monax si marmota monax materiam possit materiari? Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 51 years. meep reach me at [link\|mailto:bill.oxley@cox.net\|mailto:bill.oxley@cox.net]
Post #296,601 by CRConrad 11/30/07 5:40:20 PM Reply	That, and wallpaper too! :-)

C'est un petit monde apr\ufffds tous. - (imqwerky) - (41) - Nov. 28, 2007, 01:48:06 PM EST

It's about effing time. - (CRConrad) - (40) - Nov. 28, 2007, 04:52:35 PM EST

But I shall fight back . . . - (Andrew Grygus) - (39) - Nov. 29, 2007, 09:57:27 AM EST

"But I am not left-handed" :-) - (imqwerky) - Nov. 29, 2007, 12:34:55 AM EST

"Mapie"? p -> r ==> "Marie", peut-etre? -NT - (CRConrad) - (32) - Nov. 29, 2007, 03:24:01 AM EST

Je concours! - (imqwerky) - (30) - Nov. 29, 2007, 09:22:49 AM EST

It is an excellent book . . . - (Andrew Grygus) - (29) - Nov. 29, 2007, 10:20:52 AM EST

I am very good at making sauces (img) - (imqwerky) - (28) - Nov. 29, 2007, 11:28:01 PM EST

Well, it looks a lot more effective . . . - (Andrew Grygus) - (27) - Nov. 30, 2007, 12:55:24 AM EST

Actually, I forgot to mention... - (imqwerky) - (26) - Nov. 30, 2007, 01:11:06 AM EST

Well, I've never tried it . . . - (Andrew Grygus) - (17) - Nov. 30, 2007, 01:28:04 AM EST

When I start experiementing (evil laugh!! >:-) ) - (imqwerky) - (16) - Nov. 30, 2007, 01:38:15 AM EST

Just ran across a note in a Japanese cookbook. - (Andrew Grygus) - (15) - Dec. 1, 2007, 11:33:58 AM EST

*KISS* - (imqwerky) - (14) - Dec. 1, 2007, 01:28:21 PM EST

Look into tamari style soy soauces. - (Andrew Grygus) - (9) - Dec. 1, 2007, 02:29:20 PM EST

Set up an "underground railroad" for her. - (CRConrad) - (3) - Dec. 1, 2007, 02:48:02 PM EST

I have an order in at a local health food store :-) - (imqwerky) - (2) - Dec. 1, 2007, 05:34:14 PM EST

Well, that's Texas, I guess. - (Andrew Grygus) - (1) - Dec. 1, 2007, 08:20:45 PM EST

Why Soitenly! Nuk Nuk Nuk! - (imqwerky) - Dec. 2, 2007, 01:07:55 AM EST

While I was at the Korean grocery . . . - (Andrew Grygus) - (4) - Dec. 2, 2007, 09:37:43 PM EST

Glad to know that. - (imqwerky) - (3) - Dec. 2, 2007, 10:41:15 PM EST

Aromatic Rice. - (Andrew Grygus) - (2) - Dec. 2, 2007, 10:59:36 PM EST

Chili Juanita! (new thread) - (imqwerky) - Dec. 2, 2007, 11:15:07 PM EST

Basmati rice is amazing. One of the truly great foods. -NT - (Another Scott) - Dec. 2, 2007, 11:24:25 PM EST

Scored 2 boxes of mochiko flour . . . - (Andrew Grygus) - (3) - Dec. 2, 2007, 04:13:20 PM EST

OT: ? aaxnet.com works fine here. -NT - (Another Scott) - (2) - Dec. 2, 2007, 04:20:29 PM EST

Yes, the Web site has no problems, but . . . - (Andrew Grygus) - (1) - Dec. 2, 2007, 04:23:34 PM EST

OIC. Best of luck. -NT - (Another Scott) - Dec. 2, 2007, 05:03:55 PM EST

s/flour/cornstarch/g taste better and lumps less -NT - (boxley) - (7) - Nov. 30, 2007, 09:21:47 AM EST

works well for gravies, some sauces need the flour for taste -NT - (bepatient) - (6) - Nov. 30, 2007, 09:51:46 AM EST

add some file for taste -NT - (boxley) - Nov. 30, 2007, 10:32:05 AM EST

If you can taste the flour, you're doing it wrong. - (CRConrad) - (4) - Nov. 30, 2007, 01:04:51 PM EST

Not entirely. - (hnick) - Nov. 30, 2007, 02:15:23 PM EST

To remove the raw flour taste . . . - (Andrew Grygus) - Nov. 30, 2007, 02:38:07 PM EST

evil impure thought picture - (boxley) - (1) - Nov. 30, 2007, 02:45:18 PM EST

That, *and* wall*paper* too! -NT - (CRConrad) - Nov. 30, 2007, 05:40:20 PM EST

Says "Mapie" on the title page and cover . . . - (Andrew Grygus) - Nov. 29, 2007, 09:54:58 AM EST

What? No Julia Child? -NT - (a6l6e6x) - (4) - Nov. 29, 2007, 01:47:56 PM EST

Those were just his French cookbooks -NT - (bepatient) - (3) - Nov. 29, 2007, 01:55:33 PM EST

Re: Those were just his French cookbooks - (a6l6e6x) - (2) - Nov. 29, 2007, 07:29:04 PM EST

I loved her series with Jaques Pepin - (imqwerky) - Nov. 29, 2007, 11:35:27 PM EST

A secondary source. (new thread) - (Andrew Grygus) - Nov. 30, 2007, 12:20:24 AM EST

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