TRENDING NOW. 1  nonnuclear 'Not nuclear'. 2  armada 'A fleet of warships'. 3  volunteer 'Someone who does something without being forced to do it'. 4  operationalize Bannon was removed from the National Security Council.  filibuster 'An effort to prevent action in a legislature'.
https://www.merriam-webster.com/dictionary/roux
Don’t be put off by its French name. aking a roux is one of the simplest cooking techniques. This mixture of cooked fat and flour is the basis for cream sauces, homemade macaroni and cheese, soups and gumbo, among others. Creating a roux is about as complicated as making toast, but the constant stirring required for a perfect roux requires a bit more dedication.
https://www.leaf.tv/articles/how-to-make-a-roux/
In a Roux-en-Y gastric bypass , only a small part of the stomach is used to create a new stomach pouch, roughly the size of an egg. The smaller stomach is connected directly to the middle portion of the small intestine (jejunum), bypassing the rest of the stomach and the upper portion of the small intestine (duodenum).
http://www.webmd.com/diet/obesity/gastric-bypass
Heat your fat/butter/oil. Add all the flour to the oil and stir in to form a paste. The best flour to use will be a cake or pastry flour as they will have more starch content, however an all-purpose flour will work just fine too. Cook the paste over medium heat until the desired type is achieved.
https://theculinarycook.com/roux-what-it-is-how-to-use-it/
One type of gastric bypass surgery is a Roux-en-Y gastric bypass. In normal digestion, food passes through the stomach and enters the small intestine , where most of the nutrients and calories are absorbed. It then passes into the large intestine (colon), and the remaining waste is eventually excreted.
http://www.webmd.com/diet/obesity/gastric-bypass
Roux (pronounced “roo”) is a thickening agent for soups and sauces with roots dating back more than 300 years in French cuisine. Made by cooking a flour and oil paste until the raw flavor of the flour cooks out and the roux has achieved the desired color, a good roux gives dishes silky-smooth body and a nutty flavor, and thickens soups and sauces.
http://dish.allrecipes.com/all-about-roux/
A thickening agent made from fat mixed with flour that is cooked together to be used to stiffen the texture of sauces, gravies, and soups. All-purpose flour is most commonly used for making a Roux. It has moderate levels of starch and protein, so the thickening power is also moderate. The more starch content in the flour, the thicker the Roux as flour is the key ingredient that determines the thickness of the texture. As the flour combines with the fat and is heated the starch expands, thus creating the thickness in texture.
http://www.recipetips.com/glossary-term/t--34095/roux.asp
Definition of roux. plural. roux. play \ˈrüz\. : a cooked mixture of flour and fat used as a thickening agent in a soup or a sauce.
https://www.merriam-webster.com/dictionary/roux
A roux-based sauce. Roux (/ˈruː/) is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to hot oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Clarified butter, vegetable oils, bacon drippings or lard are commonly used fats.
https://en.wikipedia.org/wiki/Roux
White roux’s are used in white sauces such as a bechamel or in dishes where color is undesirable. Blond roux – Cooked a bit longer than white roux in order to produce a blond coloring, a blond roux is at the beginning stages of caramelization. A veloute is typical for the requirements of a blond roux. Brown roux – A brown roux is cooked until it is much more caramelized and will turn a distinct brown color.
https://theculinarycook.com/roux-what-it-is-how-to-use-it/
what is roux
Roux is a cooked mixture of flour and fat used as a thickening agent in a soup or a sauce.