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The Water Cooler
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<blockquote data-quote="dennishoddy" data-source="post: 3322239" data-attributes="member: 5412"><p>Been using Masa flour for years on chile. It really doesn't matter what the proportion of the ingredients is because it can be adjusted anyway you want. It does impart some flavor to the chili so if your not a big masa fan, mix the roux thick and stir it in drops at a time at a light simmer.</p><p>We don't just add it to warm water as recommended. Do it on the stove with butter to let the flour "cook" just a bit. It does change the flavor some. Same as regular roux to make gravy. You want it to cook to eliminate the raw flour taste.</p><p>We do it both ways and enjoy it, but this is just an alternative to try if anyone wants.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 3322239, member: 5412"] Been using Masa flour for years on chile. It really doesn't matter what the proportion of the ingredients is because it can be adjusted anyway you want. It does impart some flavor to the chili so if your not a big masa fan, mix the roux thick and stir it in drops at a time at a light simmer. We don't just add it to warm water as recommended. Do it on the stove with butter to let the flour "cook" just a bit. It does change the flavor some. Same as regular roux to make gravy. You want it to cook to eliminate the raw flour taste. We do it both ways and enjoy it, but this is just an alternative to try if anyone wants. [/QUOTE]
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