Roux - Revision history

Brnai: Redirecting to Sauces#Roux

2008-08-15T06:11:08Z

Redirecting to Sauces#Roux

Toast at 17:38, 9 October 2006

2006-10-09T17:38:03Z

HoChiWaWa at 17:42, 3 July 2006

2006-07-03T17:42:48Z

HoChiWaWa at 17:42, 3 July 2006

2006-07-03T17:42:26Z

MethylTryptamine at 17:28, 1 July 2006

2006-07-01T17:28:33Z

MethylTryptamine at 17:25, 1 July 2006

2006-07-01T17:25:55Z

New page

From [http://www.newitalianrecipes.com New Italian Recipes]:

Roux – A mixture of flour and butter used to thicken sauces, soups, and gravies. Usually the butter is cooked with the flour in a heavy-bottomed pan over medium heat. Most roux are white roux, made by cooking the flour for only a minute or two. Brown roux—made by cooking the flour until pale brown to dark brown—is also used in many recipes, especially Cajun cooking.

← Older revision		Revision as of 06:11, 15 August 2008
Line 1:		Line 1:
−	~~From~~ [~~http://www.newitalianrecipes.com New Italian Recipes]:~~	+	#REDIRECT [[Sauces#Roux]]
−
−	Roux – A mixture of flour and butter [or sometimes oil] used to thicken sauces, soups, and gravies. Usually the butter is cooked with the flour in a heavy-bottomed pan over medium heat. Most roux are white or blonde, made by cooking the flour for only a minute or two. Brown roux—made by cooking the flour until pale brown to dark brown—is also used in many recipes, especially Cajun cooking. It is important to note that it takes more roux to achieve the same thickness the darker the roux gets.
−
−	~~[[category:Cooking Basics~~]]

← Older revision		Revision as of 17:38, 9 October 2006
Line 2:		Line 2:

	Roux – A mixture of flour and butter [or sometimes oil] used to thicken sauces, soups, and gravies. Usually the butter is cooked with the flour in a heavy-bottomed pan over medium heat. Most roux are white or blonde, made by cooking the flour for only a minute or two. Brown roux—made by cooking the flour until pale brown to dark brown—is also used in many recipes, especially Cajun cooking. It is important to note that it takes more roux to achieve the same thickness the darker the roux gets.		Roux – A mixture of flour and butter [or sometimes oil] used to thicken sauces, soups, and gravies. Usually the butter is cooked with the flour in a heavy-bottomed pan over medium heat. Most roux are white or blonde, made by cooking the flour for only a minute or two. Brown roux—made by cooking the flour until pale brown to dark brown—is also used in many recipes, especially Cajun cooking. It is important to note that it takes more roux to achieve the same thickness the darker the roux gets.
		+
		+	[[category:Cooking Basics]]

← Older revision		Revision as of 17:42, 3 July 2006
Line 1:		Line 1:
	From [http://www.newitalianrecipes.com New Italian Recipes]:		From [http://www.newitalianrecipes.com New Italian Recipes]:

−	Roux – A mixture of flour and butter [or sometimes oil] used to thicken sauces, soups, and gravies. Usually the butter is cooked with the flour in a heavy-bottomed pan over medium heat. Most roux are blonde ~~roux~~, made by cooking the flour for only a minute or two. Brown roux—made by cooking the flour until pale brown to dark brown—is also used in many recipes, especially Cajun cooking. It is important to note that it takes more roux to achieve the same thickness the darker the roux gets.	+	Roux – A mixture of flour and butter [or sometimes oil] used to thicken sauces, soups, and gravies. Usually the butter is cooked with the flour in a heavy-bottomed pan over medium heat. Most roux are white or blonde, made by cooking the flour for only a minute or two. Brown roux—made by cooking the flour until pale brown to dark brown—is also used in many recipes, especially Cajun cooking. It is important to note that it takes more roux to achieve the same thickness the darker the roux gets.

← Older revision		Revision as of 17:42, 3 July 2006
Line 1:		Line 1:
	From [http://www.newitalianrecipes.com New Italian Recipes]:		From [http://www.newitalianrecipes.com New Italian Recipes]:

−	Roux – A mixture of flour and butter [or sometimes oil] used to thicken sauces, soups, and gravies. Usually the butter is cooked with the flour in a heavy-bottomed pan over medium heat. Most roux are ~~white~~ roux, made by cooking the flour for only a minute or two. Brown roux—made by cooking the flour until pale brown to dark brown—is also used in many recipes, especially Cajun cooking.	+	Roux – A mixture of flour and butter [or sometimes oil] used to thicken sauces, soups, and gravies. Usually the butter is cooked with the flour in a heavy-bottomed pan over medium heat. Most roux are blonde roux, made by cooking the flour for only a minute or two. Brown roux—made by cooking the flour until pale brown to dark brown—is also used in many recipes, especially Cajun cooking. It is important to note that it takes more roux to achieve the same thickness the darker the roux gets.

← Older revision		Revision as of 17:28, 1 July 2006
Line 1:		Line 1:
	From [http://www.newitalianrecipes.com New Italian Recipes]:		From [http://www.newitalianrecipes.com New Italian Recipes]:

−	Roux – A mixture of flour and butter used to thicken sauces, soups, and gravies. Usually the butter is cooked with the flour in a heavy-bottomed pan over medium heat. Most roux are white roux, made by cooking the flour for only a minute or two. Brown roux—made by cooking the flour until pale brown to dark brown—is also used in many recipes, especially Cajun cooking.	+	Roux – A mixture of flour and butter [or sometimes oil] used to thicken sauces, soups, and gravies. Usually the butter is cooked with the flour in a heavy-bottomed pan over medium heat. Most roux are white roux, made by cooking the flour for only a minute or two. Brown roux—made by cooking the flour until pale brown to dark brown—is also used in many recipes, especially Cajun cooking.