Given the background description of some cooking related query, summarize the question into a title

I've made roux some time ago. Forgot to put the date on the container. How long will it keep in the fridge? I'll be making a sauce in a day or two...
How long will roux keep?

There is a famous Brazilian sweet called brigadeiro (I've seen a few questions related to it around here) that is basically made of condensed milk, cocoa or powdered chocolate, and butter.I've been making it my whole life using Brazilian ingredients (especially condensed milk) and it has always come out with a shiny caramelized texture, as follows:I have just moved to Portugal and the results from using the local condensed milk are sightly different in texture: it's a lot more grainy (as if it had flour added) and less shiny.As from the products labels, it seems that the local condensed milk has more proteins per serving. It makes sense, since I thought that those grains could be small curdles of protein. Also, by having a smaller ratio of sugars, it could be that less caramelization (which is important for the texture) occurs.So, before I start experimenting and wasting food, I would like to know if anyone knows a way to make this work.My first guess is to increase the ph a bit by mixing some baking soda before heating as it may inhibit the formation of curdles. On the other hand, maybe just adding more sugar could help, but these things already are damn sweet, it seems wrong to put even more sugar into it!Any insights on this?
Making brigadeiros in Portugal similar to the ones in Brazil

For years, we've been making pasta sauce that incorporates extra firm tofu. To prepare the tofu for crumbling we follow this procedure:cut tofu into piecescover with waterbring to boildrainmash with potato mashersqueeze out water by wrapping in towel and twistingadd to tomato sauceHow does boiling affect the change in the texture of the tofu?

How does boiling impact the texture of tofu?

