We help the world growing since 1983
We help the world growing since 1983
Mar 16 2020 White roux is used in white and creamy sauces like b chamel sauce cheese sauces dishes like mac and cheese scalloped potatoes etc This roux has the most thickening power but is only cooked 1 2 minutes – just long enough to remove raw flour flavor Blonde Roux Blonde roux is slightly caramel colored and has a light nutty flavor.
Get Price
Thickening agents can be used to thicken the sauces and stews as well as add flavor and a glistening sheen The right selection of a thickening agent can make a dish either delicious while a wrong choice can ruin the food and taste.
Read More
Apr 09 2019 The lighter roux has less flavor but works great as a thickening agent The dark roux will not thicken as well but has a great deep rich flavor As the roux cooks the starch in the flour is toasted which is what gives it it’s flavor The toasted the flour (the darker the roux) the flavor your roux.
Read More
Apr 19 2017 Roux is deceptively tricky to cook Once it’s reached the brown stage it’s lost some of its thickening ability and you will need of it to thicken a sauce On the other hand for a b chamel we need a white roux that’s cooked just long enough so it doesn’t taste like raw flour.
Read More
