It has moderate levels of starch and protein, so the thickening power is also moderate. The roux can be used immediately when preparing sauces or soups or it can be cooled, wrapped, and stored in the refrigerator for later use.Īll-purpose flour is most commonly used for a roux. It is cooked to varying degrees to create a white, yellow, or brown, depending on how long the mixture is cooked and how it will be used. Roux is a thickening agent made from cooked flour and fat and is used to thicken sauces, gravies, and soups. A roux is a flour and fat combination that is cooked before it is used as a thickener, and beurre manié is a flour and fat paste that is not cooked before it is used. Two thickening agents prepared with flour - a roux and a beurre manié - are among the most popular methods for using flour as a thickener. Flour Used as a Thickening Agent | Frying | Deep-Frying | Bakingįlour is one of the most often used thickening agents when cooking foods such as sauces, gravies, soups, stews, and gumbos.
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