ROUX, QUÉ ES? PARA QUÉ SE UTILIZA? - GUILLE RODRIGUEZ

A Roux is a basic cooking recipe composed of two main ingredients: flour and butter. It is used to bind or thicken sauces and stocks. There are three types of Roux depending on its intended use: White, Blonde, or Brown, and Dark. You can prepare it immediately (for example, béchamel); or you can prepare it and store it in advance, making it a great tool for instantly binding a hot liquid recipe, adding the necessary amount. The higher the proportion of Roux, the more consistent it will be. Culinary term included in the GASTRONOMIC CULINARY DICTIONARY on the pilpileando.com website. https://pilpileando.com/diccionario-c... MORE VIDEOS OF CULINARY TERMS IN THE GASTRONOMIC CULINARY DICTIONARY SECTION    • DICCIONARIO CULINARIO GASTRONÓMICO   Visit my website, pilpileando, where you'll find the latest trends and news in gastronomy, as well as educational video recipes of all kinds. ▶ Visit my website: https://pilpileando.com Follow me on: ▶ Instagram:   / pilpileando_con_guille   ▶ Facebook:   / pilpileandoconguille   ▶ Pinterest: https://www.pinterest.es/pilpileandocom/ ▶ Twitter:   / pilpileandocom   #CulinaryGastronomicDictionary #guillerodriguez #ROUX