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Articles related to roux

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.
Roux - Definition - Busy Cooks - About.com
Definition of roux, a cooking term.: time methods cooking methods etouffe making a roux granules.
Roux Definition in Culinary Arts - About.com
Roux (pronounced "roo") is a mixture of equal parts (by weight) fat and flour that is used for thickening sauces and soups. Clarified butter is the type of fat most ...
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.
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 ...
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 ...
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.
How to Make a Roux, Step 2: Add the Flour - Culinary Arts - About.com
When the butter melts and turns frothy, stir in a little bit of all-purpose flour. You can use either a wooden spoon or a whisk. Remember, an ounce of butter will ...
Microwave Roux Recipe - Southern Food - About.com
Roux cooked in the microwave certainly isn't traditional, as there were no microwaves in the 18th and 19th centuries. But if there were, you can bet that even ...
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.
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