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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 brownness. A roux can be white, blond (darker), or brown.
Usually, "rice flour" refers to dry-milled rice flour (Korean: 건식 쌀가루, romanized: geonsik ssal-garu), which can be stored on a shelf. In Korea, wet-milled rice flour (Korean: 습식 쌀가루, romanized: seupsik ssal-garu) is made from rice that was soaked in water, drained, ground using a stone-mill, and then optionally sifted. [4]
Flour is often used for thickening gravies, gumbos, and stews. The most basic type of thickening agent, flour blended with water to make a paste, is called whitewash. [3] It must be cooked in thoroughly to avoid the taste of uncooked flour. Roux, a mixture of flour and fat (usually butter) cooked into a paste, is used for gravies, sauces and
Properties of common cooking fats (per 100 g) Type of fat Total fat (g) Saturated fat (g) Monounsaturated fat (g) Polyunsaturated fat (g) Smoke point; Butter [1]: 81
Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor.
Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of plants. In common usage, vegetable oil may refer exclusively to vegetable fats which are liquid at room temperature. [2] [3] Vegetable oils are usually edible.
An emulsion of starch with fat or water can, when gently heated, provide thickening to the dish being cooked. In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces. [19] In Asian cooking, a similar effect is obtained from a mixture of rice or corn starch and water.
Rice bran oil is the oil extracted from the hard outer brown layer of rice called chaff (rice husk). It is popular as a cooking oil in the Indian subcontinent and East Asian countries, including India, Nepal, Bangladesh, Indonesia, Japan, Southern China, and Malaysia. [citation needed]