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How to Make Roux - Allrecipes Roux is a classic thickening agent for soups and sauces, with roots dating back more than 300 years in French cuisine Here's how to make it, step-by-step Silky smooth roux (prounced roo) not only thickens sauces, soups, and stews, but it also adds a subtle nutty flavor to the dish
Roux - Wikipedia Distinguishes history of classical French, Creole, and Cajun varieties of roux, with color illustrations of blond, peanut butter, and chocolate roux and detailed oil-based recipe, variations of proportions, chemistry, and storage techniques
How To Make a Roux (With Recipe) - Simply Recipes Roux is a simple mixture of flour and fat used to thicken sauces, soups, and stews This recipe makes it simple for you! This guide tells you about the many kinds of roux, when to use them, and how to make them
Basic Roux Recipe - Food. com To make a basic roux start by measuring, by weight, the amounts of fat and flour desired It's a one to one ratio (e g 4 ounces of fat and 4 ounces of flour equal 8 ounces of roux)
How to Make a Roux and Use It Right - Serious Eats A roux, from the French word for "red," is a mixture of roughly equal volumes of a starch and a liquid fat that are cooked together and then used as a thickener for liquids in soups, stews, and sauces
How to Make a Roux - The Pioneer Woman A roux (pronounced “roo”) is a component in cooking used to thicken sauces, gravies, soups, etc It can transform a pot of thin liquid into something smooth and rich and magical
Roux – First You Make A Roux | RealCajunRecipes. com: la m de maw maw Many Cajun recipes start with “First You Make A Roux” and Most Cajun dishes start with a good roux Heat a heavy skillet or cast iron pot and add oil Once oil is heated, slowly add the flour, stirring constantly until all is blended
Louisiana-Style Roux Recipe, Whats Cooking America Many New Orleans (Acadian, Creole, and Cajun) recipes start with “First you make a roux ” A Roux (pronounced “roo”) is browned in a mixture of white wheat flour and a cooking fat (oil or animal fat) that is used to thicken sauces, stews, and gravies