Michael Cook
Cook
- Joined
- Mar 22, 2007
- Messages
- 77
So I was braising some port butt the other day and when it came time to thicken the braising liquid I remembered that I was out of AP flour so I grabbed a box of cake flour. Well, I don't know if it was the lower protien or the higher starch but it was the smoothest roux thickened gravy/sauce I've ever made! Super velvety and smooth blonde roux, just amazing, I can't wait to produce some more pan drippings so I can try to duplicate the results. Y'all have any differing or similar experiences?