re: Pork roast and rice and gravy

quote:

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he flour is your thickening agent.

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No kidding. I just said I was NO Cornstarch. Never said anything about not liking the flavor and color of browned flour, combined with the pureed vegetables.

Cornstarch is slimy & adds zero flavor. Okay if you're trying to make custard, but useless in savory cooking. The texture reminds me of terrible cheap "chinese" fast food and awful banquet sauces designed not to separate after hours in a chafing dish.

Dust w/flour, brown the meat. It's a bedrock cooking technique, because it creates color & flavor.

Now, if you're the sort of person who is afraid to brown things or has a habit of burning, you can add a drop of Kitchen Bouquet and I won't be mad at'cha.