Sat, Jan-13-18, 11:17
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Senior Member
Posts: 166
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Plan: Atkins Concept
Stats: 225/190/175
BF:
Progress: 70%
Location: Central Virginia
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I hit a black hole on this one it looks like.
I bought some coconut flour and plan to start playing with it after induction and beyond.
Anyone ever try to brown that stuff?
The way I like to make gumbo roux is to add equal parts oil and flour (like 1/4 cup each) in a small pot, then starting on med-high heat, whisk until it begins to darken, then turn to med and whisk constantly until it turns the color of a penny or basically "brown". If you dont want to stand there constantly you can turn heat to med low and whisk here and there for a longer time...like 45 minutes.
I know coconut flour will have a different taste, but does anyone know if it will behave similar to flour in this respect? Or should I not even try it because you know it will-be disastrous?
I'm just spit-balling here. I will likely be doing and sharing a lot of experiments if I stay here long
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