I have a question about the ingredient "all-purpose flour" on the recipe "Summer Corn Pudding" from Lizthechef.
Greetings, LtC! About to make this seductive corn custard, but I am worried about adding the flour straight in the mix without a quick saute in the butter/green onion mix. Echoes of Julia on flour roux: "Cook until it loses its floury taste"...
I'm sure you'd have specked this if you meant it, but is it a trouble?
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