Flour and water is a roux... (sp?).
The way I avoid the lumps is to put a small amount of flour and some of the juice into a jar and shake. It creates a lump free roux that you can now introduce to the rest of the pan juices.
EDIT: Roux on Wikipedia.
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Last edited by Charlatan; 03-23-2007 at 07:36 PM..
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