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Basic Roux white Blond and Brown| Hotel management kitchen basic| Culinary Basics ll French cuisine
Автор: Food Slide The Hotel Management Kitchen
Загружено: 2017-09-12
Просмотров: 42984
Описание: Roux is flour and fat cooked together and used to thicken sauces.Roux is typically made from equal parts of flour and fat by weight.The flour is added to hot oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Clarified butter, vegetable oils, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for many Dishes.
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