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LPT – Cooking Edition. Whenever you’re using wheat flour as thickener for a roux or gravy, give precooked and dried flour a try.
LPT - Cooking Edition. Whenever you're using wheat flour as thickener for a roux or gravy, give precooked and dried flour a try. The sub rules prohibit me from promoting any products so I can't say the most common brand name, but it comes in a blue cardboard Parmesan "cheese" style can and rhymes with "Mondra". Regardless, it's basically just white flour that has been precooked and dried. What's so great about it is that it mixes into liquids very easily without the clump...
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