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Other Articles By Richard Massey ( Total Articles = 11 )
11. What’s the Thick on Roux? Thickening Soups and Sauces
  Soups and sauces can be thickened in a variety of ways. A sauce must the thick enough to cling to the food, but not so thick it stands up on its own. Starches are by far the most common thickening agent. Cornstarch, arrowroot, waxy maize and the ever popular, roux (roo). But what is a roux and how does it work? Roux is a cooked mixture of equal parts by weight of fat and flour .....
Author: Richard Massey
Category: Family
Date Posted: Aug 23, 2005

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