Kansas Crimson

On America's test kitchen they cook the Fluor dry in the oven before mixing it with oil to make a dark roux.

One of the reasons I never watch America's Test Kitchen.

What was the point of drying out the flour?

jhawks99 wrote: ↑Fri Jul 02, 2021 7:37 am One of the reasons I never watch America's Test Kitchen.

What was the point of drying out the flour?

You don't buy wet flour?

still waiting for 99 to tell me I can stop stirring

How did it come out Oussie?

Pretty good!

Think I coulda used a little more heat, both to brown the oil/flour quicker and to cook the trinity. Shoulda chopped that stuff finer too.

I also didn’t have any woostershur, and generally it seemed some combo of too salty and not enough other spices and flavors. I put a shitload of smoked Tabasco in it and could barely even taste it in the finished product.

But overall good, and fun to do. I’d like to try it cooked by someone who knows what they’re doing next

rooster-sure woulda made it even saltier, right?

do you guys wanna see the finished product?





so I promptly fucked up the roux and threw it out. Then resorted to a frozen pizza and fucked that up too. Said fuck it and went to the crooked creek for wings.

but for the sake of keeping this thread on topic, check out those countertops tho!

jhawks99 wrote: ↑Fri Jul 02, 2021 7:37 am One of the reasons I never watch America's Test Kitchen.

What was the point of drying out the flour?

It cooks the Fluor. Supposedly when you add the oil you have a dark roux. It is supposed to increase your margin of error. Never tried it myself. But their recipe for Korean fried chicken is great.

ousdahl wrote: ↑Fri Jul 02, 2021 9:19 am do you guys wanna see the finished product?





so I promptly fucked up the roux and threw it out. Then resorted to a frozen pizza and fucked that up too. Said fuck it and went to the crooked creek for wings.

I saw this at least a couple of times at KU. We're lucky as shit we didn't burn the hosue down.

Ha yeah. (Dude, were you my roommate at KU?)

Working at Johnny’s tavern one of the guys left a pizza in the oven for like 4 hours. It was so crisp we were able to play frisbee with it out back.

do you guys not have timers?

oh come on, who even has a timer any more?


- sent from my IPhone.

PhDhawk wrote: ↑Fri Jul 02, 2021 9:27 am

jhawks99 wrote: ↑Fri Jul 02, 2021 7:37 am One of the reasons I never watch America's Test Kitchen.

What was the point of drying out the flour?

It cooks the Fluor. Supposedly when you add the oil you have a dark roux. It is supposed to increase your margin of error. Never tried it myself. But their recipe for Korean fried chicken is great.

Ah, I see. I tried a method of browning the fluor in a pan before adding oil once. Seemed to work pretty well and saved a little time. I'm kind of a traditionalist when it comes to cooking though.

I had a coworker who wanted to start a business where he would cook up Digiornos and deliver it.

ha! then it would be delivery AND DiGiorno’s

Exactly.

TraditionKU wrote: ↑Fri Jul 02, 2021 9:35 am do you guys not have timers?

It would have needed to be connected to an airhorn.