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What considerations are made when incorporating a roux and a liquid?

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  • What considerations are made when incorporating a roux and a liquid?


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Roux for Sauces . I waited a long time ... lumps are most easily avoided by mixing a roux and the liquid to be thickened at temperatures as opposite each ...
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Positive: 56 %
Flour Cooking Guide ... The quantity of liquid that will be added to the roux must also be considered when ... a roux must be made correctly in order to ...
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Positive: 53 %

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The Ratio of Flour to Oil to Make Roux ... a roux made using 2 tablespoons each fat and flour thickens about 1 1/4 cup of liquid. Considerations.
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Positive: 56 %
To make a roux gravy, the basic formula is 2 tablespoons fat, ... Add corresponding ratio of liquid slowly to the roux while stirring.
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Positive: 51 %
a sauce made from meat or poultry juices combined with a liquid and thickening agent; usually made in the pan in ... combining them with a roux or ...
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Positive: 37 %
Here are the most common food thickening agents: Roux. ... Incorporating Roux Into a Liquid. ... After the roux is incorporated into the liquid, ...
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Positive: 14 %

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