Using Flour

[tacticaltal]

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.

 

[PrincessFiona60]

Yes, it is safe.

Welcome to DC.

 

[Andy M.]

Cooking the flour in the gravy makes it safe as it makes the pork safe.

 

[Oldvine]

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.

 

[tacticaltal]

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.

 

[Andy M.]

...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.

 

[GotGarlic]

Andy is right - you need to cook the pork to about 145°F to make it safe, and you need to bring the gravy to a boil briefly at 212°F and then simmer it, so that's plenty.

 

[slowcookersman]

It is safe

Yes I think it is safe, don't woprry you won't get sick

 

[puffin3]

Google 'flour dextrinization' visa vi using flour in cooking.
The info doesn't address your query but it's relevant when making a gravy.