Roux

Roux

jlynn29822019-05-15T10:53:00.000Z
Roux, Lyre
charhow2019-04-30T16:06:00.000Z
These (way too many, but they are delicious):
Chamois Chameau Brunatre Cuivre Haute Chocolate Chinchilla Zibeline Rosatre Corsage Ma-Peche Starr Vison Greige Vigogne Dore Nu Renard
autumn952019-02-28T15:02:00.000Z
Roux has a certain fragrance in all their products.
LizzardVanReptile2018-12-12T10:19:00.000Z
Could’ve sworn I once read somewhere a shortcut technique for toasting flour for a roux. ++
Anyone heard of such? Looking to shave some time off the circa 45 mins it takes to do it properly without losing the delicious flavor results.
jlynn29822018-12-06T09:39:00.000Z
PFD Roux, love
khadijah2018-11-29T22:06:00.000Z
When doubling bechamel sauce, do I make 2x everything or double the milk with same roux?
TVARTDIVA2018-11-27T10:30:00.000Z
Absolutely! Simply put, it's this...Rop++
Beurre manié (French "kneaded butter") is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading t
Kittyskyfish2018-11-26T15:48:00.000Z
I tried it but Wondra didn't turn out essential since I am used to making roux.
TVARTDIVA2018-11-26T08:47:00.000Z
I have done but generally use drippings w roux and a reduced stock or beurre manié.
Goya72018-11-25T23:26:00.000Z
I make the roux for the Chef John Make-Ahead gravy then add some pan drippings. Never a problem