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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 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 - 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
Roux is the base of some of the world's most wonderful soups, stews, and sauces . The blend of oil and flour known as roux slowly cooks together to produce a ...
http://southernfood.about.com/od/saucesandseasonings/a/roux-recipes.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
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
Making Roux: Cook Until Desired Color Is Achieved - Culinary Arts
The third and final step in making roux. How long you cook it depends on what you're using it for. The longer you cook it, the darker it will be. Page 3.
http://culinaryarts.about.com/od/culinaryfundamentals/ss/roux_3.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
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