The point of a roux is to thicken liquids to make gravies, soups, and mother sauces because you can’t just toss flour into a pot of turkey broth—it’ll clump up. To prevent that, melted ...
To keep our challah tender and extend its shelf-life, we borrow the water roux technique known as tangzhong that’s used to make fluffy Japanese milk bread. In this recipe from our cookbook ...
Flour-based gravy starts with a roux, a combination of fat and flour used as a thickening agent. When making it ahead, use oil or butter instead of rendered fat. Simmer a turkey neck or wings in the ...
South Africa coach Rassie Erasmus has made 11 changes to his starting team for their clash with Scotland at Murrayfield on Sunday, handing the captaincy to Eben Etzebeth and opting for a 7-1 split ...