Zash77Join Date: 2009-03-11
Post Count: 4807 |
This is a thread! |
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Guan_YinJoin Date: 2008-11-05
Post Count: 27857 |
This is Dr.Octagonapus |
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SSwichJoin Date: 2009-06-15
Post Count: 11 |
This is a retarded topic. |
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Nonnoob9Join Date: 2007-12-17
Post Count: 16201 |
Noob: THIS IS PIE!
Me: This is a shoop da woop!*shoop da whoops the noob* |
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Zash77Join Date: 2009-03-11
Post Count: 4807 |
Girls:This is hanna montana!
Zash:OMG demonds! (punchs and kicks) |
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Nonnoob9Join Date: 2007-12-17
Post Count: 16201 |
Me: THIS...Is...SPONGEBOB!!!! |
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BG12V2Join Date: 2009-04-25
Post Count: 4249 |
This is the unauthorized forum, access denied. Please return to your homes before the failwhale comes. |
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Guan_YinJoin Date: 2008-11-05
Post Count: 27857 |
THIS IS SPAAAAAAAAAAAAAAAAAAAAARTA! |
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Nonnoob9Join Date: 2007-12-17
Post Count: 16201 |
This is a secret mission page! DO A BARRELL ROLL!*explodes* |
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Zash77Join Date: 2009-03-11
Post Count: 4807 |
This is catz!
Zash:OMG more demonds! |
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Zash77Join Date: 2009-03-11
Post Count: 4807 |
This is zeeky bomby doo! (explodes) |
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Nonnoob9Join Date: 2007-12-17
Post Count: 16201 |
This is Zash! He is a cake and he is a lie! |
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robloxingJoin Date: 2008-04-11
Post Count: 3438 |
This is stupid! |
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Zash77Join Date: 2009-03-11
Post Count: 4807 |
This is a rock! Rock! |
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Nonnoob9Join Date: 2007-12-17
Post Count: 16201 |
Me:*Pulls out a huge speaker*THIS IS TORTURE!*elmos song wont stop playing* |
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Guan_YinJoin Date: 2008-11-05
Post Count: 27857 |
(Umm can you move this to OT?) |
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Zash77Join Date: 2009-03-11
Post Count: 4807 |
This is epic duck! |
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This is me see i am typing right here <---right there yep thats me and this is me too see right here<----- :D |
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Sarah94Join Date: 2009-01-23
Post Count: 5169 |
This is MAAAAAAAAAAADNESSSS! |
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no it is me and the stupid floodcheck -.- |
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kage2314Join Date: 2008-10-06
Post Count: 8381 |
this is my kitten!!!! |
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jjtt11Join Date: 2008-06-14
Post Count: 16285 |
THIS IS DELICHIOUS CAKE
noob:i thought it was a lie? |
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THIS IS A WIKIPEDIA RESULT ABOUT The fat is heated in a pot or pan, melting it if necessary, then the flour is added. The mixture is stirred until the flour is incorporated and then cooked until at least the point where a raw flour taste is no longer apparent and until desired color has been reached. The final results can range from the nearly white to the nearly black, depending on the length of time it is over the heat, and its intended use. The end result is a thickening and flavoring agent.
Roux is most often made with clarified butter as the fat base but it may be made with any edible fat. In the case of meat gravies, they are often made with rendered fat from the meat. In regional American cuisine, bacon is sometimes fried to produce fat to use in the roux. Vegetable oil is often used when producing dark roux as it does not burn at high temperatures like butter will.
When combining roux with water-based liquids, such as broth or milk, it is important that these liquids are not excessively hot. It is preferable to add room temperature or warm liquid into a moderately hot or warm roux. They should be added in small quantities to the roux while stirring, to ensure proper mixing. Otherwise, the mixture will be very lumpy, not homogeneous, and not properly thickened.
Cooks can cheat by adding a mixture of water and wheat flour to a dish which needs thickening since the heat of boiling water will release the starch from the flour, however this temperature is not high enough to eliminate the floury taste. A mixture of water and flour used in this way is colloquially known as "cowboy roux" and in modern cuisine it is called a white wash but is used infrequently since it imparts a flavor to the finished dish that a traditional haute cuisine chef would consider unacceptable. Cornflour can be used instead of wheat flour, as less is needed to thicken, and it imparts less of the raw flour taste.
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Zash77Join Date: 2009-03-11
Post Count: 4807 |
Girls:This is future hanna montana!
Zash:OMG future demonds! |
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