By EasyHow
How to fry flour
The recipes for making various cream soups and sauces, you can often find the phase of "fried flour". This is done in order to give the dish with a liquid consistency more density and richness. However, as it is better to fry the flour, know far not all.
You will need
- butter or vegetable;
- water.
Instruction
The roasting process of flour, in General, is quite simple. The main thing here is constant stirring and careful observation of the color change flour to prevent burning.So,on a hot dry pan need to pour the flour and, stirring constantly, fry until Golden brown. The pan is better to take with non-stick coating, and the flour of the highest varieties.
You should then pour in oil, fry for another 1-2 minutes, constantly stirring. Butter is to melt in a water bath or in a microwave oven.
Finally, it is necessary to pour the water, add the necessary spices and simmer the sauce until thick (5-7 minutes).
Note
It is very important to follow closely the flour in the first stage of roasting – it can quickly burn and ruin the whole taste of the finished dish.
Useful advice
water to flour is better to pour cold and hot can form unwanted lumps.
-if lumps still formed to get rid of them using a slotted spoon or ordinary fork – pressing them to the walls of the pan and intensively mixing with water.
-sometimes in order to avoid the formation of lumps suggest the flour mix in a glass with oil and in this composition and pan-fried.
-if lumps still formed, and to get rid of them is not possible – will help drastic measures, namely, the transmission of the resulting flour sauce through a metal sieve.
-instead of water you can also add meat or vegetable broth, sour cream and tomato paste – the taste of the dish will be much richer and richer.
- fried flour (with no added oil and liquids) you can make about the stock and long enough to store. This chilled roasted flour pour into a glass or ceramic jar and close lid tightly. Store is in a cool, dry and dark place.
-handy this meal can when cooking soups (cream soups), fungal zhuleny sauces and dark (Brune).
