HOW TO MAKE FLAVORED FLOUR Recipe
THIS IS SO DIFFERENT, BUT IT MAKES SO MUCH SENSE.
THE COLOR OF YOUR FLOUR WILL MAKE GRAVY OR RUES OR FLAVOR IN LOTS OF YOUR FOOD DISHES. LIKE A PREMADE CAJUN RUE WITH SEASONING. TO ADD FLAVOR OR COLOR AS A THICKENING AGENT, IN ORENTAL DISH. LIGHT GRAVY OR DARK OR IN THE MIDDLE, BUT WITH SEASONING IN THE FLOUR. A DARKER PASTA, BREAD, COOKIE AND FRYING COUNTRY FRIED CHICKEN STEAK.
Ingredients
- FLOUR
- SALT
- PEPPER
- CAJUN SPICE
- ITALIAN SEASONING
- INDIAN SEASONING
- ORENTAL SEASONING
- AMERICAN SEASONING
Directions
- WE START WITH FLOUR AND A DUTCH OVEN WITH LID. WHATEVER AMOUNT OF FLOUR YOU WANT TO USE. HEAT YOUR OVEN TO 500 DEGREES, PUT FLOUR INSIDE THE DUTCH OVEN AND BAKE FOR 15 MINUITES, TAKE OUT AND STIR FROM THE OUT SIDE FIRST, YOU SEE THE COLOR HAS CHANGED. THE MORE YOU BAKE THE DARKER THE FLOUR WILL GET. TAN FLOUR WILL MAKE A DARK RUE OR GRAVY THAT I MAKE DIFFERENT COLOR FOR DIFFERENT DISHES. WHEN READY, TAKE FLOUR OUT AND LET COOL, THEN ADD WHATEVER SEASONING YOU WOULD LIKE TO ADD. REMEMBER THE FLOUR WILL HAVE A SLIGHT BURNT TASTE BUT THATâS FLAVOR, AND REMEMBER YOU DUTCH OVEN IS 500 DEGREES WHEN YOU TAKE IT OUT OF YOUR OVEN SO PREPARE A PLACE FOR IT, A RACK OR OVEN TOP. STORE IN ZIP LOCK BAGS. NOW YOU CAN EXPLORE THE TASTE OF THE FLOUR.
Adding to Planner
