Yesterday during my mega shopping for the month, I ran into a lovely older southern lady.
She passed on a tip for making gravies. She said she takes flour and puts it in a cast iron skillet and places it in the oven at a low temperature until the flour gets to the color she likes to use and then keeps it in a container until she is ready to make gravy.
I didn't get any more information than that, but it soundedl like a great way to make gravy or even as a roux starter, so I thought I'd pass the idea along.
If I'm lucky enough to run into her again, I'll definitely try to get more details.
In the meantime, I'm going to try the idea out.
I love the idea of having "toasted" flour to make gravies and roux.
She passed on a tip for making gravies. She said she takes flour and puts it in a cast iron skillet and places it in the oven at a low temperature until the flour gets to the color she likes to use and then keeps it in a container until she is ready to make gravy.
I didn't get any more information than that, but it soundedl like a great way to make gravy or even as a roux starter, so I thought I'd pass the idea along.
If I'm lucky enough to run into her again, I'll definitely try to get more details.
In the meantime, I'm going to try the idea out.
I love the idea of having "toasted" flour to make gravies and roux.
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