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Old 09-07-2014, 09:15 PM   #1
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Using Flour

Is it safe to use the flour that was used to coat pork products for the milk gravy that's going with it after the pork is done? Making the gravy in same pan as the pork.

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Old 09-07-2014, 09:19 PM   #2
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Yes, it is safe.

Welcome to DC.
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Old 09-07-2014, 10:44 PM   #3
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Cooking the flour in the gravy makes it safe as it makes the pork safe.
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Old 09-07-2014, 11:24 PM   #4
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If the pork is safe when cooked, the flour in the gravy will also be safe when cooked for the same meal. I would not recommend saving the flour to make gravy for a later meal.
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Old 09-07-2014, 11:35 PM   #5
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Thank you for the replies. I had read differing opinions, but I believe they were generally related to prolonged periods of storing the used flour, which I am not doing.

It sounded reasonable that as long as I actually cooked the flour to a dark brown (I like scorch milk gravy), that it should be safe, but thank you all for confirming for me.
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Old 09-07-2014, 11:47 PM   #6
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Quote:
Originally Posted by tacticaltal View Post
...It sounded reasonable that as long as I actually cooked the flour to a dark brown (I like scorch milk gravy), that it should be safe, but thank you all for confirming for me.

You really don't have to get the flour extra hot to be safe. The normal process of making the gravy is hot enough.
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Old 09-08-2014, 08:52 AM   #7
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Andy is right - you need to cook the pork to about 145F to make it safe, and you need to bring the gravy to a boil briefly at 212F and then simmer it, so that's plenty.
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Old 10-15-2014, 06:24 AM   #8
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Smile It is safe

Yes I think it is safe, don't woprry you won't get sick
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Old 05-11-2015, 08:59 AM   #9
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Google 'flour dextrinization' visa vi using flour in cooking.
The info doesn't address your query but it's relevant when making a gravy.
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