I have only used flour as a thickening agent, in Roux I cook it with whole butter . I believe it should be done with clarified butter , but both work well . I have observed in some written recipes , they say to introduce the Flour right in to the dish. Which for me is some thing new, tried it last night in a pasta dish. Added it when I was sautéing Onion and Garlic in EVO . I simply sprinkled it over the top, and did my best to keep it all moving. I dropped my flame down ,to less than half . The Flour took up all of the oil , do to the lower temperature and movement . I did not scorch any thing ,and kept at it till the Flour cooked . The dish came out good, I did not pick up any odd taste . Some times thickening agents , can distort flavor. I also viewed in a video, on making Turkey gravy. The took Flour, and put it in a jar, with cold tap water, and mixed it vigorously. The introduced it right in, and relied on simmering it, to cook out the Flour. What is you opinion, on these two methods mentioned above . A wholesome Idea ,or are there better methods? Or how would you handle it , if you were doing it?