"Roux" Video Food Tip of the Week

If you like to cook, you've probably made roux, the classic thickener for soups, sauces and stews, hundreds of times -- even if you didn't know you were doing it. Roux is equal parts flour and fat -- butter or oil, ususally -- combined into a smooth paste over heat.
When liquid, such as milk or stock, is added to roux and brought to a boil the starch in the flour is released, which thickens the liquid. Coating the flour in fat before adding the liquid prevents the flour from lumping.

Category:

Howto & Style

Tags:

• roux
• flour
• fat
• cooking
• food
• jenny
• slafkosky
• tips
• thickener
• soups
• sauces
• stews

[Island728]

wow she got big boobs

[sam231231231]

CRISS DE FOLLE VA TACHETER UNE TUQUE

[wysiwyg248]

Good video and explanation! Adding a bit of pure corn starch to the mix will make it less susceptible to scorching.

[geezerfeeder]

i like the examples of sauces she gives. also be careful not to scorch it..constant attention and flame/heat level is important.