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By James Peterson

Published 1991

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To sprinkle browning meats or poultry parts with flour as they cook in fat, the idea being to thicken an eventual braising liquid as for a stew or pot roast. Sometimes, the flour is added to the fat left in the pan to make a roux before liquids such as stock are added. This remains a viable technique provided that just enough fat is left in the pan for cooking the flour.

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