On 8/6/2016 3:22 AM, sf wrote:
> On Fri, 05 Aug 2016 06:07:13 -0400, Ed Pawlowski > wrote:
>
>> On Fri, 5 Aug 2016 02:35:39 -0700, "W" >
>> wrote:
>>
>>> I am looking at doing a recipe for roast in a pressure cooker:
>>> http://allrecipes.com/recipe/220860/...ker-pot-roast/
>>>
>>> The recipe calls for coating the meat with flour and then browning it in a
>>> saute before the first major round of pressure cooking. Can someone tell
>>> me what role does the flour play here?
>>>
>>> I am gluten free, and I would actually prefer to avoid starch. Is there a
>>> substitute for the wheat flour here that might work well? What about a nut
>>> flour like almond?
>>
>>
>> The flour aid in browning and it also acts as a thickener for the
>> liquid. If you really must avoid gluten just leave it out.
>
> Agree. I just brown the *dry* meat. Flour is unnecessary unless
> people want gravy as soon as they lift the lid off. W can use "his"
> favorite thickener (like cornstarch or arrowroot) *after* the roast is
> cooked if he wants a thick gravy instead of jus.
>
+2! Why mess around with alternate "flour" when regular flour is
completely unnecessary? The Maillard effect goes a long way towards
added flavour. Oh, and the recipe calls for two packets of dry onion
soup mix which might account for all the water...

Having said that, I've never cooked anything in a pressure cooker.

Good luck, W, with "Jen's Pot Roast".

Jill