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A dark roux in development A white roux A roux-based sauce. Roux (/ r uː /) is a mixture of flour and fat cooked together and used to thicken sauces. [1] Roux is typically made from equal parts of flour and fat by weight. [2] The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of ...
Pile of Roux bottles with culture medium. A Roux bottle provides a large surface for the cells or microorganisms to grow, whether on the top of, [10] floating in, [11] or at the bottom of the medium. [12] The flat upper face then allows inspection of the culture and even illumination for photosynthetic organisms. [11]
A mousse may be sweet or savoury. [ 1 ] Sweet mousses are typically made with whipped egg whites , whipped cream , [ 2 ] or both, and flavored with one or more of chocolate, coffee, caramel, [ 3 ] puréed fruits, or various herbs and spices, such as mint or vanilla. [ 4 ]
6. They stopped using heavy sauces such as espagnole and béchamel thickened with flour based "roux" in favor of seasoning their dishes with fresh herbs, quality butter, lemon juice, and vinegar. 7. They used regional dishes for inspiration instead of haute cuisine dishes. 8.
Roux submitted the bas-reliefs to the 1902 Salon and they were awarded a medal (2nd class) and in 1903 two further panels were ordered, these entitled "L’eau" and "Le Feu". A second copy of "L’eau" was made by Sèvres in 1904 and this can be seen in "La Piscine" in Roubaix, where an old public swimming bath has imaginatively been converted ...
The early 1980s arrival of hair mousse in North America was known as "mousse mania" as hairdressers unveiled the new foam product to their clientele. [3] Throughout its first years on the market, hair mousse quickly became a multimillion-dollar product. 1984 domestic retail sales for the product ranged from $100–$150 million and almost $200 million in sales by 1986.
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