Gastronomy Made Easy With Paulo Daumas

#88: What Is Roux And What Types Are Used In Cooking?


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In this short today, Roux is part of French cuisine's foundations - a cooked mixture of equal parts by weight of flour and fat that acts as a thickening agent, giving a silky smooth texture, a subtle nutty roast flavor, as well as color for a multitude of sauces, stocks, stews, and soups.

Author Paulo Daumas: Gastronomy Specialist

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Gastronomy Made Easy With Paulo DaumasBy Paulo Daumas