Sauteed flour helps housewives to very quickly prepare sauce, dressing or dressing for vegetables and meat dishes of very good quality. You can sauté flour with and without fat.
Instructions
Step 1
To cook browned flour in large quantities, sift it through a sieve, pour on a baking sheet or pan with a layer of about 2-3 centimeters and stirring with a spoon, fry over low heat or in an oven preheated to 100-120 degrees until flour is will acquire a yellowish tint.
Step 2
To make a small amount of browned flour, simply pour it into a clean, dry saucepan or skillet, put it on low heat and stir with a spoon until the flour is browned. Remove from heat and continue stirring until the pan and flour have cooled completely. It is imperative to do this, as a hot pan can give the flour an uneven shade. Pour the sautéed flour into a dry jar, close the lid and store in a dark place.
Step 3
To sauté flour with fat, place the fat in a clean, dry dish and heat over low heat. Then add the required amount of flour and, with continuous stirring, heat everything until the mass acquires a thick yellowish consistency.
Step 4
To prepare sautéed with butter, use only flour pre-sautéed in a dry frying pan (as mentioned above). Then take 400 grams of margarine or butter and melt in a skillet. Then add 2 cups of flour and stirring constantly, fry the mass over low heat for 5 minutes. Pour the prepared mixture into a glass jar, close the lid, cool and refrigerate for later use.
