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How many grams of butter and flour do you need to make 5 liters of roux?
Hellofirstly a roux is a thickening agent. So you would use a roux to thicken 5L of liquid (water or milk etc..).For instance, to make 5L of a white sauce (Bechamel) you would need 5L of milk and 800g of roux.Roux = 400g of flour400g of butter (or marg)mix and cook till it changes to blonde turning and stirring.Dont allow to burn and use to thicken the milk or (your liquid)Cheers-J-
What is a bar key?
The long bottle openers that bartenders use.
What does pony do when he sees the Socs in chapter 12?
Pony takes a pop bottle and brakes it to use as a weapon.
What did mama use to heal old yellers wound?
shes going to use gals.
Does Ben 10 know how to use a computer?
Of Course He knows how to use a computer!!! my 8 year old cousin can use a computer _____________________________________________________________________ just like the other one said HE KNOWS HOW TO USE A COMPUTER! my sister is like 7 years old and can use computer!
Is it best to use oil or butter for making a roux?
When making a roux, especially a dark roux it is best to use oil instead of butter.
What is the bottle for bottle gardens called?
Terrarium. You can use any old glass container with a lid such as an aquarium
Find at least two recipes that use roux each recipe shouls use a different type of roux or roux alternative?
One recipe is a classic gumbo that uses a dark roux made with equal parts flour and oil, cooked until deep brown, providing rich flavor and color. Another recipe is macaroni and cheese, which often employs a white roux, made from flour and butter cooked briefly, to thicken the cheese sauce for creaminess. For a roux alternative, consider a vegan cheese sauce that uses blended cashews and nutritional yeast, providing a creamy texture without traditional roux.
Softening pva glue in a bottle?
If it's hardened it's possibly too old to use.
Can you freeze roux for later use?
Yes, you can freeze roux for later use. Just let it cool completely before transferring it to an airtight container or freezer bag. When you're ready to use it, thaw it in the refrigerator overnight before reheating it on the stove.
Can you freeze a roux for later use?
Yes, you can freeze a roux for later use. Just let it cool completely before transferring it to an airtight container or freezer bag. When you're ready to use it, thaw it in the refrigerator overnight and then reheat it slowly on the stove, stirring constantly.
What meaning of the recycle?
it is where you use again materials that is old or used(recycling). Papers,cans,bottle, old clothes are some examples of recycable materials.
How much NyQuil for ten year old?
There should be dosage instructions on the bottle based on weight. Use those.
Golo Is Locked In A Cave Help him to move out?
Fill Bottle 7 . . . then use bottle 7 to fill bottle 5 . . Empty bottle 5 and put the remaining two litres from bottle 7 into bottle 5 . . Fill bottle 7 then use bottle 7 to fill bottle 5 . . empty bottle 5 . . Fill bottle 5 with the remaining 4 litres in bottle 7 . . fill bottle 7 and then use bottle 7 to fill bottle 5 . . this will leave you with 6 litres in bottle 7 . . Done
Can I use my bottle of Diesel engine oil that's 2 years old?
Oil in a sealed container does not go bad.
Both etouffee and gumbo start with a roux but they are different How?
Etouffee is an entree; gumbo is a soupAn Etouffee is typically thicker than a gumbo, they can both have the exact same ingredients where the roux used for the gumbo is typically a darker roux and thus it is necessary to use an oil for the higher smoking point. Roux for the Etouffee is typically blond and usually is made with butter, making the dish richer and more of an entree than a stew or soup.
Can you use almond flour to make a roux?
Yes, you can use almond flour to make a roux, though it will behave differently than traditional wheat flour. Almond flour has a higher fat content and lacks gluten, which means it won't thicken sauces as effectively as a wheat-based roux. To create a roux with almond flour, combine it with a fat like butter or oil over low heat, stirring constantly until it reaches your desired color. However, be prepared for a different texture and flavor in the final dish.
