| Roux |
A mixture of fat and flour gently cooked together, used to thicken soups or stocks.
출처: thefoody.com/glossary/glossaryr.html
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| Roux |
A cooked mixture of equal parts flour and fat.
출처: www.wiley.com/legacy/products/subject/hospitality/...
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| Roux |
There are three types of roux
출처: wgby.org/localprograms/onthemenu/pages/recipes/glo...
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| Roux |
An appareil containing equal parts of flour and fat (usually butter) used to thicken liquids. Roux is cooked to varying degrees (white, pale/blond, or brown), depending on its intended use.
출처: www.glutenfreeda.com/glossary.asp
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| Roux |
a liaison of butter and flour as the basis of b?hamel etc. The butter should weight slightly more than the flour.
출처: www.great-cooking-made-easy.com/glossary-L-R.html
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