| Roux |
a mixture of fat and flour heated and used as a basis for sauces
출처: wordnet.princeton.edu/perl/webwn
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| Roux |
is a paste of butter and flour that is used to thicken almost everything in Western cooking. A white roux is the base for white, or cream sauces, such as sauce b?hamel, used with chicken, vegetables and fish. A brown roux is the base for much cajun creole cooking and for many rich casseroles. The time allowed for the cooking determines the color of the roux.
출처: www.cooksrecipes.com/cooking-dictionary/R-search-r...
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| Roux-en-Y gastric bypass |
The most common gastric bypass procedure. First, a small stomach pouch is created by stapling or by vertical banding. This causes restriction in food intake. Next, a Y-shaped section of the small intestine is attached to the pouch to allow food to bypass the duodenum as well as the first portion of the jejunum.
출처: webcenter.health.webmd.netscape.com/content/articl...
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| 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
출처: www.newitalianrecipes.com/cooking-terms.html
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| Roux |
A french term referring to a mixture of flour and fat cooked to a golden brown and used for thickening in sauces, soups or gumbos.
출처: www.allfoodbusiness.com/cooking_terms_r.html
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