Browned flour helps hostesses to make very quickly sauce, filling or filling for vegetable and meat dishes very of good quality. It is possible to brown flour with fat and without it.
Instruction
1. To make browned flour in a large number, sift it through a sieve, fill on a baking tray or a frying pan a layer approximately in 2-3 centimeters and stirring slowly with a spoon, fry on slow fire or in warmed up to 100-120 degrees in an oven until flour doesn't get a yellowish shade.
2. To make browned flour in a small amount, just pour it into a clean dry saucepan or on a frying pan, put on small fire and mix a spoon until flour isn't reddened. Remove from fire and continue to stir slowly before full cooling of a frying pan and flour. It is necessary to make it surely as the hot frying pan can give to flour an uneven shade. Pour out spasserovanny flour in a dry can, close a cover and you store in the dark place.
3. To brown flour with fat, place fat in clean dry ware and heat on slow fire. Then pour necessary amount of flour and, at continuous stirring, warm up everything until weight gains dense consistence of a yellowish shade.
4. For preparation of pan-frying with a desi use flour, only previously spasserovanny in a dry frying pan (as it is told above). Then take 400 grams of margarine or a desi and kindle in a frying pan. Later pour 2 glasses of flour and constantly stirring slowly, fry weight on weak fire within 5 minutes. Pour out the prepared mix in a glass jar, close a cover, cool and put in the fridge for further use.