If you mix equal parts starch and fat, heat the mixture on the stovetop, and keep stirring until it turns into a beautiful, deep brown and takes on a nutty aroma, you'll have cooked the indispensable ...
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Roux Vs Slurry: The Difference, Explained
Whether you're making crawfish étouffée or velveting chicken for stir-fry, thickening agents are key to creating the perfect ...
A bubbling roux in a pot with a wooden spoon sits on a board - Annick Vanderschelden Photography/Getty Images If you mix equal parts starch and fat, heat the mixture on the stovetop, and keep stirring ...
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