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Message
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Posted on 12/2/19 at 1:30 pm to Trout Bandit
quote:
Old Flour
Hmm, that may actually be a good theory. I'm not sure how old the flour was since I don't use flour that often.
Posted on 12/2/19 at 8:39 pm to Trout Bandit
quote:
old flour
I heard John Folse warn against using old flour. Something about how it takes on moisture after being opened and sitting around, which can make it poor for roux.
No idea if there is science behind it, but for the low price of flour I never take a chance if I go to the trouble to make scratch roux.
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