Does anyone know what adding boiling oil and water does to flour that
is different from adding the ingredient cold and bringing them up to
temperature?

I was making choux paste last week, and got curious after noticing
that the texture of my second batch was more liquidy than the first,
so I added more flour to it, and there didn't seem to be too much
difference in the final outcome. (two different recipes, mostly the
same.)

maxine in ri