Sunday, April 24, 2011

Thickening Agent

Roux us the principal means used to thicken sauces.
Roux is a combination of equal parts, by weight of flour and fat.

There are three (3) types of roux, as shown as below;


There are two ways to incorporate roux into a liquid without causing lumps.


*Cold stock can be added to hot roux while stirring vigorously with a whisk.


*Room-temperature roux can be added to hot stock while stirring vigorously with a whisk.


Other thickening agents;


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