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Can I make a butter and flour seasoned rue the night before I want to use it . I am afraid the flour will sour. We are making stew for 500 people. I plan on keeping it in the refrigerator.

2007-03-06 01:01:46 · 3 answers · asked by Robert S 5 in Food & Drink Cooking & Recipes

We make this stew once a year. I'm not worried about expense or fat, just flavor.

2007-03-06 01:40:48 · update #1

The flour and water thing works but I prefer the rue because I can flavor it with onion powder,garlic,bullion etc. It adds to the flavor. I have had the flour and water fail before.

2007-03-06 01:53:13 · update #2

3 answers

i make about 50 pounds of rue every Tuesday and i store it in the freezer i cut it up into 2 pounds packs and it keeps great

2007-03-06 01:47:04 · answer #1 · answered by matzaballboy 4 · 0 0

No, the flour won't sour. The butter will go bad first, but under refrigeration, esp. only overnight, it wil be fine. You can also thicken your stew w/ a flour/cold water slurry, rather than a roux, to cut back on some fat content and expense. Just an idea.

2007-03-06 01:12:11 · answer #2 · answered by Sugar Pie 7 · 0 0

My teacher said you could store it for a while because at the restaurant they do it all the time.

2007-03-06 01:34:33 · answer #3 · answered by Sandee 3 · 0 0

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