Analytical chemistry focuses on the chemical composition and function of matter from CHEMISTRY 11-B at Brighton High
The word saute (sautÃ© pronounced-SAW) tay refers to a form of-dry heat cooking that uses a very hot pan and a small amount of fat to cook the food very. Quickly like other-dry heat cooking, methods sauteeing sautÃ©eing browns'the food s surface as it cooks and develops complex flavors. and aromashe word saute (sautÃ© pronounced-SAW) tay refers to a form of-dry heat cooking that uses a very hot pan and a small amount of fat to cook the food very. quickly
Roux (/ Ë r uË /) 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 the melted fat or 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. Roux is used as a thickening agent for gravy, sauces, soups and stews.