التركية - الإنجليزية
تعريف unlu sos في التركية الإنجليزية القاموس.
- roux
- A mixture of fat (usually butter) and flour used to thicken sauces and stews
- Fat and flour mixed to a paste for thickening soups, gravies and sauces
- Roux is used to thicken sauces The proportion is approximately: 1/4 cup of fat to a little bit less than 1/4 cup of flour per liter of liquids in function of the desired thickness Melt the fat, add the flour and mix while cooking There is three kinds of roux; white (for white sauces), golden and brown (for brown sauces) To avoid formation of lumps, always cool the roux before adding to hot liquid
- Mixture of fat and flour which, when cooked, is used as a base for savoury sauces
- A mixture of fat and flour which is blended and cooked slowly over low heat until the desired consistency or color is reached Roux is used as a base for thickening sauces See: Gumbo and Roux
- [French] a mixture of flour and fat used to thicken sauces, soups, and stews Though usually made with butter, roux is also made with bacon or poultry fats, margarine, and vegetable oil The mixture is cooked for a brief time to remove the raw taste of the starch from the flour Longer cooking results in a darker color, which is favorable in Creole cooking where roux are cooked for long periods until they reach a dark brown color with a nut-like flavor and aroma
- A mixture of flour and fat cooked together to thicken a liquid
- (roo) - Classical cookbooks written as far back as the mid-1500s state that roux is derived from the French word "rouge" meaning "red" or "reddish" in color Thus, the origin of the name A roux describes a mixture of equal amounts of fat (butter, meat drippings, or fat) and flour, which are cooked together at the very start of the recipe before any liquid is added It is used as a basis for thickening sauces A roux is the basis for many Louisiana dishes, particularly gumbo, but also etouffees, sauce piquantes, and more Preparation of a roux is dependent on cooking time; the longer you cook, the darker the roux Roux must be stirred constantly to avoid burning (constantly means not stopping to answer the phone, let the cat in, and if you've got to go the bathroom hold it in or hand off your whisk or roux paddle to someone else) If you see black specks in your roux, you've burned it; throw it out and start over
- To make a roux, melt butter over medium heat until it sizzles, sprinkle and equal amount of flour evenly over the pan and stir briskly with a wire whisk The mixture should be smooth, and beige/yellow in color Cook about 2 minutes This mixture is generally used to thicken sauces and soups It's also used in Cajun dishes, although the roux is often cooked much longer to create a stronger tasting roux
- An equal mixture of oil or grease and flour, browned together Used for thickening sauces and soups
- A thickening, made of flour, for soups and gravies
- A mixture of flour and fat used to thicken sauces, soups, and stews Though usually made with butter, roux is also made with bacon or poultry fats, margarine, and vegetable oil The mixture is cooked for a brief time to remove the raw taste of the starch from the flour Longer cooking results in a darker color, which is favorable in Creole cooking where roux are cooked for long periods until they reach a dark brown color with a nut-like flavor and aroma
- roux a mixture of flour, butter, and milk that is used for making sauces
- A cooked (but not browned) mixture of equal parts flour and fat (Brown Roux is roux that has been cooked until it is lightly browned ) Top
- A roux is equal parts unsalted butter and flour, cooked until pale gold in color, and then gently whisked into a sauce to thicken it The flour in the roux will thicken as its temperature slowly increases
- a classic method of making a sauce from butter, flour and a liquid like milk or water
- Mixture of melted fat and flour, cooked until bubbly to remove the raw, starchy taste of flour; used to thicken soups and sauces
- a mixture of fat and flour heated and used as a basis for sauces
- A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces