Flour Coloring
Ingredients
Directions
Toast the flour in a pan over low heat until it turns black, but do not let it catch fire.
Add 2 cups of water to the toasted flour and bring to a boil.
Strain the mixture through a very fine strainer and bottle it.
Use sparingly in soup to avoid bitterness.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flour
- Toasting darkens the flour, and its browned starches give the mixture its color and roasted flavor.
The step that matters
Toast the flour over low heat without letting it catch fire. Flour darkens through browning reactions, and high heat can scorch the starches past roasted flavor into burnt, bitter notes. Low, steady heat lets the color develop evenly before it turns acrid.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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