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roasting spices and flour

As Troy mentioned in Saturday's digest (in response to Zoe's question about
heating spices), "dry sauteing" or roasting spices is a great way to
release their flavor. This is also a good trick for flour -- watch it
carefully because it burns easily. Browned flour can be used as a
flavourful thickener in a gumbo or other Cajun-type disk instead of making
a fatty roux of flour and butter.

Elsa Kapitan-White <kapitan-white@xxxxxxxxxxxxxxxxxxxxxxxxxxx>
Schlumberger Oilfield Marketing Services
225 Schlumberger Drive, Sugar Land, TX 77478
(713)275-7563, fax -8545