This morning I was watching Chef Paul Prudhomme's old PBS cooking show and I saw him do the craziest thing- he browned flour in a dry skillet. There was no butter, he wasn't making a roux, he just poured AP flour into a dry skillet and toasted it until it was this nutty brown color and later, he used it to thicken a stew.
Has anyone heard of this before or done this? I was really intrigued by it and now I'm thinking about new applications for browned flour. Could you bake with it? What kind of flavor does it produce?