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Aug 30, 2023 · first you have to cut it like hers then you gotta wax it up and blow dry it. That's pretty much how. If you want to see the video of her telling you how to do it go onto this:.
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Aug 7, 2024 · which of the following statements about roux is correct? A) roux may be used to thicken soups, but not stews. B) a lighter roux has less thickening power. Roux loses its thickening power as it gets darker;
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My understanding is that this is because of changes to how the starch itself toasts and not related to the milk proteins. Study with quizlet and memorize flashcards containing terms like roux, nappe, what are the fat used in making roux? Ask questions and get answers, help others and meet people sharing their experience with roux. A roux is a mixture of fat (usually butter) and flour, cooked together to form a thickening agent for sauces, soups, and stews. 2. A roux should be used when you want.
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