Detailed composition: abundance of the elements in seawater. Salinity: the main salt ions making the sea salty. Density: the density of sea water depends on temperature and salinity. Dissolved gases: the two important gases to life, oxygen and carbondioxide. Limiting hydrogen ions and ocean pH.
Roux (/ËruË/) is flour and fat cooked together and used to thicken sauces.[1] Roux is typically made from equal parts of flour and fat by weight.[2] The flour is added to hot oil on the stove top, blended until smooth, and cooked to the desired level of brownness.
Roux (pronounced roo) is simply white wheat flour browned in oil or animal fat. These roux making instructions will show you how to easily prepare it. Roux serves as the base for most gumbo recipes where a rich, deep and hearty flavor and texture is desired. Experienced gumbo cooks will use it as the main thickener and will endeavor to make it as dark as possible. The perfect color will be dark red brown or something close to milk chocolate or darker.