What would happen to the texture if flour would be directly added to warm milk?!
Answers:
Best Answer - Chosen by Voters
Really good gravy is made by blending flour into melted fat of some kind. Butter, meat drippings etc. A smooth roux will guarantee a smooth gravy with a deep rich flavor from browning the roux.
You'd have to whisk it really hard to get the lumps out. It's better to mix (or shake) the flour with some of the cool milk (or other liquid), then stir that into the warm milk. Make sure you boil the mixture for a minute to cook the flour!
Lumps!
