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On Tue, 13 Sep 1994 18:40:58 -0400 (EDT) firstname.lastname@example.org wrote: > Many of the soups I used to make pre-vlf require a roux for thickening - the > sort that requires 2-4 T of butter to be combined with flour. Does anyone > have an adequate substitute, or know if theres one in the archives? Its the starch in the flour that does the thickening, not the butter. Flour needs to be cooked to get rid of the raw taste and the butterfat makes this easy to do without burning the flour. However, it is possible to brown flour without fat, it just takes more care. Furthermore, browned flour is relatively shelf stable, so you can make a big batch and use it over a month or two. Other starches (cornstarch, potato starch, arrowroot, etc) can be used as thickening agents as well. They vary in their strength, taste, and temperature sensativity. See McGees _On Food and Cooking_ for comparison info. For examples of using browned flour as a substitute for a traditional roux, see Enola Prudhommes _Low-Calorie Cajun Cooking_ and Paul Prudhomes _Fork In the Road_. (which also contain instructions for browning flour). Heres instructions for browning flour from the archives: Date: Thu, 21 Oct 93 13:23:44 PDT From: Michelle Dick
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|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
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|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
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|Sugars, other 0g|
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