Roasting flour for gravy. Culinary Basics: Roux or Why Fry Flour. Ingredients for making meat and vegetable gravy

Author: Yulia Sabinova. Updated 02/15/2021

To prepare many types of sauces or gravy, as well as other dishes that need to be thickened, you need to add wheat flour fried in a frying pan, so today we will look in detail at how long and how to properly fry flour in a frying pan (with and without adding butter ), so that it does not burn, has a pleasant taste and aroma, and turns out without lumps.

How to fry flour correctly and why

Quite often, to prepare various recipes, we need to fry flour. Roasted flour is used to thicken sauces, pureed soups, gravy, and it is also used in the preparation of some types of halva. Depending on the purpose for which we will use fried flour, it can be fried in different ways.

In most cases, the flour is fried in a dry, well-heated frying pan until it becomes creamy and has a special nutty aroma. But sometimes the flour is fried in butter.

It is very important to choose the highest grade flour for frying, and also remember that before frying, the flour should be sifted through a sieve. During the frying process, constantly stir the flour - this is very important. And a large amount of flour can even be fried in the oven.

Recipes with the ingredient wheat flour

Fkusnofacts

— For what

fry flour? — Flour is fried for sauces and soups. To prevent the sauce from being dry, to dissolve faster in the sauce or soup, and also to eliminate the smell of raw flour, it is pre-fried.

— Flour for frying in a frying pan must be of the highest grade, or at least the first grade. It is this kind of flour that will be easy to process - evenly fried and stirred in water.

Sift the flour before frying

so that the sauce or gravy is homogeneous, without lumps.

- Maximum amount

flour when frying - a layer of 3 centimeters.

— Roasting degree

flour is determined by color - red fried flour is fried for 3-5 minutes over medium heat, this flour will be needed for a thick sauce or as a thickener for a dish; For gravy or soup, fry the flour for 2-3 minutes over low heat until light golden brown.

— If you need a large amount of fried flour, you can fry it in the oven

: pour onto a baking sheet, place in a preheated room at 110-150 degrees (depending on the purpose of the fried flour) and hold for 5-10 minutes.

There are several options for frying flour. The method must be chosen based on the dish to which you want to add this product.

Let's consider options for frying flour

If you need to fry a large amount of flour, you can use the oven. To do this, take a large dry baking sheet. Then sift flour into it. Then place in an oven preheated to 120-150 degrees for 5-10 minutes. Cooking time will depend on what you are frying the flour for. The main thing is not to waste and burn the product.
A small amount of flour can be fried in a frying pan. It is better to take dishes without non-stick coating. First, heat a frying pan or saucepan over high heat. Then sift the flour. Now fry, stirring constantly, over medium heat until the desired condition: 2-3 minutes - get a golden color, and 3-5 minutes - red or brown. The layer of flour should not exceed 3 cm.
Flour can also be fried in vegetable oil, butter or other fat (ratio 3:2). In this case, heat the pan. Then add the required amount of fat and wait until it melts. After this, sift the flour, also in a layer of up to 3 cm. Reduce heat. Now, stirring constantly, fry until the desired color is obtained, from 2 to 5 minutes. The resulting mixture should be smooth and without lumps.

An important point for any cooking method: the flour must be of the first or highest grade. If you overexpose it and the product burns, that is, it begins to turn black, then you can throw everything in the trash bin, since in this case the flour loses its properties.

How to fry flour for gravy

Products

Flour – 2 tablespoons Oil – cube 3 centimeters side Water – 1 cup

How to fry flour for gravy

1. Place oil in a frying pan.2. Melt the butter completely.3. Sift the flour through a sieve.4. Sprinkle flour over the butter while stirring constantly.5. Fry the flour in oil for 30-50 seconds until thickened (lumps).6. Pour in 1 glass of water with constant stirring, simmer the gravy until the flour is completely dissolved in it. The gravy is ready - you can pour it over the meat or put it in a gravy boat for a side dish.

Creamy gravy

Ingredients :

100 g butter,
100 ml dry white wine,
1 teaspoon flour,
30 g parsley
1/4 teaspoon each salt and pepper.

Cooking method:

Melt the butter in a hot frying pan and add the main ingredient.
Stir so that there are no lumps and nothing burns.
Pour in the wine and, without stopping stirring, cook over low heat until it evaporates completely.
Add salt, pepper and chopped herbs. After 2-3 minutes, remove the sauce from the heat.

Description

Hello, dear readers of our site. Today I will tell you how to prepare gravy with flour according to a classic recipe in several ways, and I will also share recipes for different types based on gravy made from flour.

When preparing even a cold appetizer, not to mention the main course, do not forget about the sauce. There is a very simple option that will not only add deliciousness, satiety and completeness, but also correct inaccuracies in preparing the food and it is called gravy with flour. Not only chefs, but also strict nutritionists advise using it in food. The recipe for flour-based sauce appeared quite a long time ago, during the reign of the princes, but having passed through the centuries, it did not lend itself to much change, only a way was invented to make the gravy less liquid. You choose the additives for the sauce yourself, including what’s in your refrigerator or on the kitchen shelves.

What makes the gravy special is its composition: flour and water. Which is the simplest sauce and requires minimal preparation time. But you should use wheat flour, since the other flour contains less gluten and most likely the sauce will not work. The cooking process will not be difficult and can be completed by a novice cook. Conducting experiments with flavoring additives or consistency is not prohibited, and it is your preferences in choosing the composition and the final result. It can be used not only as an addition to meat or fish, but also to pasta, cereals and even dessert.

Fkusnofacts

— For what

fry flour? — Flour is fried for sauces and soups. To prevent the sauce from being dry, to dissolve faster in the sauce or soup, and also to eliminate the smell of raw flour, it is pre-fried.

— Flour for frying in a frying pan must be of the highest grade, or at least the first grade. It is this kind of flour that will be easy to process - evenly fried and stirred in water.

Sift the flour before frying

so that the sauce or gravy is homogeneous, without lumps.

- Maximum amount

flour when frying - a layer of 3 centimeters.

— Roasting degree

— If you need a large amount of fried flour, you can fry it in the oven

: pour onto a baking sheet, place in a preheated room at 110-150 degrees (depending on the purpose of the fried flour) and hold for 5-10 minutes.

There are several options for frying flour. The method must be chosen based on the dish to which you want to add this product.

Let's consider options for frying flour

If you need to fry a large amount of flour, you can use the oven. To do this, take a large dry baking sheet. Then sift flour into it. Then place in an oven preheated to 120-150 degrees for 5-10 minutes. Cooking time will depend on what you are frying the flour for. The main thing is not to waste and burn the product.
A small amount of flour can be fried in a frying pan. It is better to take dishes without non-stick coating. First, heat a frying pan or saucepan over high heat. Then sift the flour. Now fry, stirring constantly, over medium heat until the desired condition: 2-3 minutes - get a golden color, and 3-5 minutes - red or brown. The layer of flour should not exceed 3 cm.
Flour can also be fried in vegetable oil, butter or other fat (ratio 3:2). In this case, heat the pan. Then add the required amount of fat and wait until it melts. After this, sift the flour, also in a layer of up to 3 cm. Reduce heat. Now, stirring constantly, fry until the desired color is obtained, from 2 to 5 minutes. The resulting mixture should be smooth and without lumps.

Classic recipe

This gravy can be used as a basis for creating new variations to suit your own taste. It is recommended to serve with spaghetti and meat.

Ingredients:

60 g flour,
55 g butter,
0.5 l of water,
salt and spices.

If you wish, you can use broth instead of regular water.

Cooking method:

Melt the butter over low heat. It is best to use a frying pan with thick walls. When it melts, add flour and stir vigorously with a wooden spatula.
Reduce the heat and continue stirring until the lumps are completely dissolved.
When the mixture turns a light brown tint, add hot liquid. It's important to keep stirring.
Add spices and salt.
When everything comes to a boil, turn off the heat and leave to simmer for a few more minutes.

Onion Gravy

This recipe combines seemingly opposite tastes - bitter and sweet, which allows you to get an original result.

Ingredients :

0.5 tbsp. raisins,
120 ml white wine, lemon,
2 tbsp. spoons of flour,
3.5 tbsp. spoons of butter,
3.5 teaspoons sugar,
pepper and ground cloves.

Cooking method:

Soak raisins in hot water for 15 minutes. At this time, peel the onion and chop it.
Take a thick-walled saucepan and melt the butter in it. Fry the flour until golden brown, stirring constantly to avoid lumps.
Add spices and onions. Simmer over low heat until it becomes transparent.
Put sugar, pour in wine and squeeze lemon juice. Mix everything and boil.
Add raisins, boil again and remove from heat.

Ingredients

As mentioned earlier, for cooking you will need a minimum set of products, which are found in almost every kitchen. Surely you have flour, the most common, wheat flour. Eat? Of course have. Look in the refrigerator, is there butter there? What breakfast is complete without a buttered baguette? Look, there's a piece of butter lying around. So, for 4 servings of gravy you need:

60 g wheat flour (required)

55 g butter

500 ml water at room temperature

Salt, spices, pepper

But you can make a more satisfying option by replacing the water with broth - meat, chicken, fish or mushroom and vegetable broth.

I would like to give you some recommendations to simplify the process of preparing flour gravy.

Use only butter, without replacing it with spread and margarine. You can make it cheaper with vegetable oil, but the quality and taste are noticeably different.
Watch the cooking of the butter so as not to overheat it, since this will not affect the taste by being bitter and unappetizing, as will the released carcinogens affecting your blood vessels.
To prevent the oil from burning, treat the frying pan with a drop of sunflower oil before heating. Do not cook on high gas, choose medium temperature, which will allow the butter to melt smoothly until it has a beautiful golden color, preserving the aroma of the cream.

It was previously mentioned that it is worth using premium flour, but if you don’t have it, you will have to add a little more to add thickness.

So, now about the process of preparing the basic recipe for gravy from flour:

Heat a frying pan or heavy-bottomed saucepan with a drop of vegetable oil and melt the butter.
Add flour, not gradually, but all at once. Use a whisk to mix it with the oil. Be sure to mix thoroughly and rub out any lumps that form. Fry the flour until golden brown. Control this process, as it only takes a moment from golden to brown and burnt.
When the desired shade of flour is ready, add liquid, also using a whisk. It is advisable to heat the water or broth before adding. Mix the ingredients thoroughly without forming lumps.
Season the sauce with salt, pepper, and spices to your taste.
Leave to simmer on low gas for about 5-7 minutes.
When ready, transfer the gravy to a suitable container to cool and acquire the required consistency. Flour gravy

I would like to share with you one more tip on how to add thickness if the gravy turns out to be runny. Dissolve a little flour in water and pour your sauce into it, but not vice versa. This is an important point! Stir thoroughly. Are there any lumps formed? Use a blender. Place the container with the sauce on the burner and bring to a boil.

Cheese sauce

This sauce is suitable for fish, for example, salmon, and also for meat and poultry. Its delicate taste will complement and diversify pasta and other side dishes.

Ingredients:

0.5 l cream,
200 g hard cheese,
2 tbsp. spoons of flour,
2 cloves of garlic and spices.

Cooking method:

Take the cream, which should be at room temperature, and stir the flour into it so that there are no lumps.
Heat a high-sided frying pan and pour the cream into it. Heat over low heat, stirring constantly.
Grate the cheese and pass the garlic through a press, and then put everything in the frying pan. Don't forget to add spices, such as basil. Stir until the cheese is completely melted.
After this, turn off the heat and leave the sauce for a while.

Cook to your heart's content!

In comments on recipes for dishes or sauces that use flour as a thickener, the question often arises as to why pre-fry the flour and whether it is possible to skip this step altogether by simply stirring the flour with water. And every time I explain why it’s still better to fry it. And since I am a lazy person, I decided to write a detailed answer to this question and direct those asking to this article.

WHAT IT IS?

Roux (French roux) is wheat flour fried in fat. Used as a thickener in stews, sauces and soups.

WHY DO THIS?

Roasting flour increases its thickening properties due to the fact that heat treatment inhibits the activity of a certain enzyme.
A dish that uses roux will never taste like raw flour—roasting gives the flour a richer, more satisfying flavor. The longer we fry, the darker the color and richer the taste.
Toasted flour, when mixed with liquid, forms much less lumps than raw flour. But with the right approach, it doesn’t form at all.

FLOUR

Roux can be made from any wheat flour. But it is worth considering this point: the lower the protein content (and, accordingly, the higher the starch content), the higher the thickening ability of the flour. Simply put, cake flour will thicken more than bread flour. There is also such a thing as all-purpose flour - this includes almost all premium flour that is produced in the vast expanses of the former USSR. It gives an average good result.

The best option for making roux is melted butter. But other options are also possible - regular butter (but with a fat content of at least 80%), vegetable oils (refined and unrefined), pork and beef fat.

TECHNOLOGY

We take flour and fat in a ratio of 3 to 2. That is, for 30 g of flour (heaped tablespoon) you need 20 g of fat. Heat the fat in a saucepan over medium heat, add flour, stirring constantly. Fry, stirring constantly so as not to burn, until the desired condition:

White ru
– barely beginning to darken. It's ready almost immediately after signs of boiling appear. It is used in white sauces such as bechamel and in other dishes where the lightest shade of the sauce or gravy is important.
Light roux
is golden in color, with a slight nutty aroma. White takes a little longer to cook. The most striking example of the use of light roux is veloute sauce.
Dark roux
(not to be confused with burnt flour) is brown in color with a strong nutty odor. Used in the preparation of brown sauces (such as espagnole) and dishes where a dark color is desired.

The darker the roux, the weaker its thickening properties and the stronger the flavor.

I give an approximate ratio of three types of roux to the same amount of liquid for the same thickening effect:

White ru – 100 g per 1 liter,
Light roux – 125 g per 1 liter,
Dark roux – 250 g per 1 liter.

The finished roux should have a uniform consistency, without lumps. Visually, the correct roux looks like wet, smooth sea sand - it is moist, but the fat is not cut off from it. If during the process you see that something is wrong with the consistency, adjust it by adding additional flour or fat.

If the roux is clearly burnt, throw it in the trash, because... it has already lost its condensing abilities.

The roux can be used immediately or transferred to a container, refrigerated and used later.

The heat under the pan with fried flour when pouring in the liquid should not be too high, otherwise the risk of lump formation increases.
The liquid poured in should not be too cold - the roux may harden and, again, give an uneven consistency.
The liquid should be poured in carefully, because... fat from hot roux may splatter and cause burns.

The thickening properties of roux are at their maximum when the temperature of the liquid with which it is mixed reaches 93 degrees - that is, just before boiling.

I hope the topic of the advisability of frying flour has been fully covered. If you have any questions, ask them in the comments.

Basic recipe for gravy with flour

To prepare the simplest flour gravy you will need:

50 g butter,
500 ml hot water or broth.

How to cook:

When the gravy begins to thicken, you can add salt and pepper to taste, and also add any other spices, such as fresh herbs.

This sauce goes especially well with baked fish and boiled potatoes.

The basic recipe for flour gravy can be varied by making it sour cream and flour.

Milk Gravy

This sauce can be used both for regular dishes and for desserts, adding a little sugar in the latter case.

Ingredients:

2 tbsp. spoons of butter
2 tbsp. spoons of flour,
500 ml milk,
salt.

Cooking method:

Take a dry frying pan and toast the flour until it smells slightly nutty. Pour into a plate to cool.
Mix a couple of spoons with salt and add milk in portions to prevent the formation of lumps.
Place the saucepan on the fire and cook everything for 5 minutes.
Then add oil, stir and boil again.

Flour sauce with mushrooms

The recipe is ideal for porridge, spaghetti and mashed potatoes.

Ingredients :

1 tbsp. a spoonful of flour,
425 g wild mushrooms,
1 tbsp. cream 22%,
90 g onion,
70 g butter,
salt.

Cooking method:

Wash the mushrooms and boil them until tender.
Remove excess liquid and transfer them to the pan. Fry until golden brown;
Peel the onion, chop it and send it to the mushrooms. Fry everything for 12 minutes. Don't forget to add salt.
Add flour and cream to the pan and stir.
When everything comes to a boil, remove the pan from the heat. Leave it to sit for a while and you can serve.

Recipe recommendations "Flour porridge"

Shpot (Շփօթ, shpoth) is an old culinary recipe from Armenian cuisine. Currently, “Shpot” is prepared and eaten only in villages by people of the older generation. The dish is very filling and quickly adds weight.

The recipe was given to us over the phone, so we also prepared it for the first time. Shpot is usually prepared for breakfast.

For clarity, a video is attached to the recipe.

Two glasses of flour yield 5-6 servings. No need to cook a lot for later. Make enough to eat at one time, as it becomes hard like jelly once it cools.

Capelin fried in flour in a frying pan

Ingredients

Capelin 0.5 kg
Wheat flour 75 g
Black pepper 1/4 tsp.
Salt 1/4 tsp.
Olive (or sunflower) oil for frying

How to deliciously fry capelin in flour in a frying pan

To find out how to fry capelin without flour in a frying pan, let’s look at the second recipe, and now let’s prepare fish rolled in flour according to the classic recipe. As a result, we will get a tender fish in an appetizing crust, using a minimum of ingredients.

We wash the fish with cool water, without gutting or cutting off the head.
Mix flour with pepper (red or black - whichever you prefer) and salt in a bowl.
Heat a frying pan with sunflower or olive oil.
Dip the capelin in the flour mixture and place in hot oil.
Fry the carcasses for 5 minutes on each side. Wanting to get crispy fish, fry it even longer.
Place the finished fish on a plate lined with a paper towel to drain excess fat and serve.

7. Capelin with fried onions is very tasty. Cut the onion into half rings, fry them in another bowl with oil as you like: longer if you want a crispy onion, and less if you want a soft one. Sprinkle the fish with fried onions and enjoy two tastes at once!

I decided to fry the flour before baking, but the result surprised everyone

I love to cook, but I don’t know how. Even if I do everything strictly according to the recipe, the result is not always tasty and edible. I don’t know how it turns out that way, but the fact remains a fact. My husband is used to this and doesn’t require any special frills. But I can still cope with regular dishes. It’s worse when the husband’s relatives come to the holiday. They are all culinary specialists and cooks from God. But this time I amazed even them.

My son's birthday meant a family gathering. I didn’t intend to surprise anyone, but it’s imperative to feed the guests deliciously. The salads on my menu were the simplest; mashed potatoes and chops couldn’t be spoiled either. The problem was the dessert.

It is not customary for my husband’s family to buy cookies, cakes and pastries. I don’t know how to bake at all, but I had no choice.

I read on culinary forums that the simplest cake is “Potato”. I quickly found the recipe and was upset. To make Potatoes you need cookies, but I didn’t have any. And the stores were already closed at that time.

But I’m not used to giving up, so I decided to experiment: replace the cookie crumbs with flour. Since cookies made from regular flour without baking are unlikely to be tasty, I toasted it. Getting ahead of events, I will say that the result turned out great. I share the recipe:

Fry 480 g of flour (3 cups) in a dry frying pan, stirring constantly and crushing lumps until it turns beige. Don't try to break all the lumps. Toasted flour has a nutty flavor and the lumps in the cakes will mimic nuts.
Pour the flour into a bowl, add 200 g of butter, the same amount of granulated sugar and spices. The oil must be removed from the refrigerator in advance so that it warms up to room temperature. You can replace it with margarine. Use spices as desired: vanilla, cinnamon.
Pour in milk, 20 g of vodka or cognac, add chopped nuts. Mix everything thoroughly.
Grind the resulting mass until smooth. I did this with a spoon.
Divide into equal parts and make small cakes in the shape of balls or “cigars”.
Roll in a coating of cocoa powder and crushed nuts. You can take coconut flakes.
Place the resulting cakes in the refrigerator. After an hour you can enjoy it. For beauty, sprinkle powdered sugar on top.

Tips for cooking fried capelin

To get a delicious fried delicacy (some call fried small fish seeds), let's use a few tips from experienced chefs:

When buying fish, we do not take carcasses with weathered, yellowed areas: capelin should be silver throughout the body.
When defrosting, we do not resort to emergency methods: the fish should thaw at room temperature, without immersion in water or additional procedures. Drain off the water that forms as it thaws.
Capelin should not float in oil: a small amount is enough for frying.
If the frying pan is very hot, then when frying the second side of the fish, you can turn off the heat: the heat from the pan, especially cast iron, is enough to create a golden brown crust.
To speed up deboning, pour the flour mixture into a bag, place the carcasses there and shake so that they are evenly coated with flour and salt. Then we take them out of the bag and put them in a frying pan with hot oil.

It's not just lemon juice that gets rid of the unpleasant smell of raw fish. Cut the onions into rings, place the fish carcasses on them and hold for 10 minutes on each side - the smell will disappear.

Now it’s clear how to fry capelin in a frying pan in flour and breadcrumbs, following the recommendations of experienced chefs. Choose the recipe you like most and enjoy crispy fish with tender meat, complementing it with mashed potatoes, pasta or vegetables in any form.

Fried capelin in breadcrumbs: recipe without flour

You can fry fish in breadcrumbs in the same way as frying capelin in a frying pan rolled in flour. They give an excellent crust and prevent the fish from burning to the bottom, especially if you are using non-stick cookware.

Ingredients

Capelin – 0.5 kg;
Chicken egg – 2 pcs.;
Lemon – 1 pc.;
Breadcrumbs - to taste;
Ground black pepper - to taste;
Salt - to taste;
Olive (sunflower) oil for frying.

How to fry capelin without flour in a frying pan

We rinse the uncleaned carcasses with heads under running water and dry them with paper towels.
Rub the fish with pepper and salt, sprinkle with lemon juice if it doesn’t smell very nice.
After an hour, beat a couple of eggs in a bowl, dip the capelin in them, roll in breadcrumbs and fry in a frying pan with hot oil.
Place the finished fish on a plate lined with paper towels to drain off excess fat.

No-bake cake with fried crumbs

I present to your attention a recipe for making an unusual, very tasty, tender cake without baking.

Crumb cake

Ingredients

For the baby

Butter - 200 g
Flour - 2.5-3 cups
Sugar - 0.5 cups
Coconut flakes - 3 tbsp. spoons

For cream

Chicken egg - 2 pcs.
Sugar - 1 glass
Flour - 2 tbsp. spoons
Milk - 2 cups
Vanillin - a pinch
Butter - 50 g
Milk chocolate – 100 g

Preparation time: 40 minutes + 2 hours for soaking the cake.

Preparation

First you need to prepare the cream. Break 2 eggs into a saucepan or saucepan, add sugar, flour and vanillin.

Step 1

Mix with a whisk.

Step 2

Add milk, stir, bring to a boil over medium heat, stirring constantly, but it is better to cook the cream in a water bath. Then add butter and mix well.

Step 3

The cream should not be thick. Cool the cream.

Step 4

In a deep bowl, mix the sifted flour with sugar, add grated butter and grind into crumbs.

Step 5

Fry the crumbs in a dry frying pan until golden brown.

Step 6

Add coconut flakes and stir.

Step 7

Line a springform pan with baking paper. Using a pastry bag, drizzle evenly over the bottom of the pan.

Step 8

And spread evenly with a spoon.

Step 9

Divide the crumbs into 3 equal parts. Place one part evenly on the cream.

Step 10

Using a pastry bag, pour cream over the crumbs.

Step 11

Using a spoon, spread the cream evenly, then repeat the same 2 more times.

Step 12

Sprinkle the cake with grated chocolate and leave it in the mold at room temperature for 1 hour, then put it in the refrigerator for 1 hour. Carefully transfer the cake from the springform pan to a plate and remove from the baking paper. I decorated with chocolate Christmas trees and sprinkled colored coconut on the sides of the cake.

Bon appetit!

Learn how to season soup with flour without lumps!

If you put flour in the soup, there will be lumps. Try diluting the flour with a small amount of soup in a separate bowl and grind it to form a liquid, smooth paste, and then pour it into the soup.

Flour must be diluted with cold broth or water (as we, for example, stir starch when preparing jelly) Flour, sautéed (fried) or raw, is diluted cold! water. No secrets!

Sorry, we probably inserted comments at the same time, because I didn’t see yours when I wrote, only Tamara Agapitova was there. Otherwise I wouldn’t have written the same thing as you.

How to cook

Wheat flour must be sifted so that there are no lumps left in it. Then immediately pour into a dry frying pan. You should choose a frying pan with high sides. This is necessary so that the mass can be easily mixed without the risk of spilling anything on the stove.
The frying pan must be placed on medium heat. Stirring constantly, fry the flour until light brown. When heated, lumps will begin to form, which you need to try to break up. Stir vigorously without leaving the stove for about 10 minutes. When the contents darken, you need to add butter cut into cubes or bars. If desired, it can be replaced with melted milk.
Continue actively grinding and mixing flour and butter for 4-5 minutes. When the mass becomes homogeneous, add granulated sugar.