Friday, June 26, 2009

Cooking Term: Roux VS Slurry

Roux: is a cooked mixture of flour and fat, traditionally clarified butter. It is the thickening agent of classical French cooking: Butter, vegetable oils, or lard are common fats used. It is used as a thickener for gravy, other sauces, soups and stews. It is typically made equal parts of flour and fat by weight

Slurry: mixture of liquid & insoluble mixture with no heat.
So the difference is one is on the stove and the other one isn't. Heat or No Heat?
Be sure and check out Grilling Friday's over at Classy Girls Grill!