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Old 04-26-2007, 05:41 PM   #1
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Roux with cake flour

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?

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Old 04-26-2007, 05:47 PM   #2
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I've never used cake flour for cooking -- just baking. I do often use Wondra instant flour. IMO much better for making sauces and gravies.

Next time I'm making gravy I'll use cake flour and see how it turns out.
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Old 04-26-2007, 06:15 PM   #3
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Quote:
Originally Posted by Michael Cook
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?
Mike, please explain why would there be starch in the cake flour. It is my understanding that cake flour is simply a lower protein wheat flour.
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Old 04-26-2007, 06:30 PM   #4
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Quote:
Originally Posted by Andy M.
Mike, please explain why would there be starch in the cake flour. It is my understanding that cake flour is simply a lower protein wheat flour.
I dunno why, just something I once heard Alton Brown say on the tellie.
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Old 04-26-2007, 08:11 PM   #5
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Originally Posted by Michael Cook
I dunno why, just something I once heard Alton Brown say on the tellie.
I guess I missed that episode. My cake flour box lists flour and some misc. stuff that makes it an enriched flour.
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