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Articles related to roux

Serbian Zafrig - Definition of Serbian Zafrig or Roux
Definition: Serbian / Croatian for a culinary thickening agent made of oil and flour. Similar to the French "roux." It is used to thicken gravies, soups and sauces.
http://easteuropeanfood.about.com/od/qz/g/zafrig.htm
How To Make Roux: Step-By-Step Tutorial with Photos - Culinary Arts
Roux is probably the most common sauce thickener in the culinary arts. Usually it's made with just butter and flour, and it's super easy to make.
http://culinaryarts.about.com/od/culinaryfundamentals/ss/roux.htm
Roux - Definition - Busy Cooks - About.com
Definition of roux, a cooking term.: time methods cooking methods etouffe making a roux granules.
http://busycooks.about.com/library/glossary/bldefroux.htm
Roux Ingredient History and Recipes - Southern Food - About.com
“First you make a roux.” These are the words that begin just about every recipe for a Cajun dish (except desserts). All Cajuns' know how to make a roux, but for ...
http://southernfood.about.com/od/saucesandseasonings/a/roux-recipes.htm
Roux Definition in Culinary Arts - About.com
Roux is a mixture of equal parts fat and flour used for thickening sauces and soups. But one of the mistakes people sometimes make is that equal parts means  ...
http://culinaryarts.about.com/od/glossary/g/roux.htm
Roux: Flour-Based Sauce Ingredient and Technique - Cooking for Two
Roux is a French word and refers to a combination of a lipid (fat or oil) and flour and is a key ingredient in, probably, thousands of dishes involving some sort of ...
http://cookingfortwo.about.com/od/ingredient1/a/ingredient-roux.htm
Traditional Roux Recipe - Southern Food - About.com
Roux is probably the most essential element of Cajun cooking: it thickens a sauce, soup or stew and deepens flavor. This is the quickest way to make roux.
http://southernfood.about.com/od/saucesandseasonings/r/Light-Or-Blonde-Roux.htm
How To Make a Roux - Traditional Roux Recipe - Southern Food
A roux is a base of flour and fat used to thicken and flavor many Creole and Cajun dishes.
http://southernfood.about.com/cs/gumborecipes/ht/make_roux.htm
Thickening a Sauce with Roux - Culinary Arts - About.com
When you thicken a sauce or gravy with roux (which is half butter, half flour) you'll want to use the right amount so that your finished product isn't too thick.
http://culinaryarts.about.com/od/stockssauces/fl/Thickening-a-Sauce-with-Roux.htm
Microwave Roux Recipe - Southern Food - About.com
Make this foolproof, easy microwave oven roux to enhance all your favorite savory dishes--Cajun or otherwise. This is a nice roux to make for a gumbo or stew, ...
http://southernfood.about.com/od/saucesandseasonings/r/Microwave-Roux-Recipe.htm
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