Foodie Vocab #12: Roux
Every Friday at Chew on That, we test your foodie vocabulary by quizzing you on a new foodie word and supply delicious recipes to match!
This week’s word is: roux (noun).
Please choose the most appropriate definition for roux. (No cheating!)
a.) A type of hen used frequently in French cooking.
b.) A cooked mixture of flour and fat used as a thickening agent in a soup or a sauce.
c.) A custard-like dessert baked carefully and set with a hard topping of caramelized sugar.
d.) A type of cheese native to Italy used in pizzas, pastas and other Italian cooking.
I said no cheating!
If you chose b.) a cooked mixture of flour and fat used as a thickening agent in a soup or a sauce, then you are correct!
If you have anything you need to thicken - soups, stews, gravies, or even pasta sauces a roux will thicken them right up.
Recipes That Require a Roux:
Louisiana Seafood Gumbo
Steak with Creole Gravy
Lobster Bisque
Print Shop Cheese Soup
Chicken Fricasee
Previous Foodie Vocab Lessons:
Ratatouille
Chiffonade
Pappardelle
Ceviche
Clafoutis
Raita
Panna Cotta
Granita
Remoulade
Panzanella
Verrine
Popularity: 2% [?]
Tags: food vocabulary, foodie vocab, Foodie Vocab #12: Roux, roux recipes, what is a roux
Send to a friend:
