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ediej1209

Pre-browned flour

I was watching Kevin Belton's PBS program a couple of weeks ago and he was doing various versions of etouffee. One version was made with steak and looked so good I had to try it (it WAS good!) His directions included pre-browning flour in the oven. I wasn't sure how much I would need so I ended up making more than I used. I have the rest in a container in the refrigerator. I'm staring at it this morning wondering ... I know we aren't supposed to eat raw cookie dough because of eggs and flour. But since this has been "cooked" I'm wondering if it would be safe if I made cookie dough minus the eggs to make truffles? What do y'all think. Safe or not?

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