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.
A Roux is a mixture of 50% butter, 50% flour that is used as a starch thickener for a number of mother sauces (notably Bechamel, BÃ©chamel, Espagnole). Veloute veloutÃ© for a white, sauce base you may heat both butter and flour together in a saucepan over a low flame while combining with a. wooden spatula roux is normally used for thickening sauces (usually cream/cheese type sauces). the benefits of using a roux, are that your sauces will not get lumpy. Try just adding flour directly to the sauce next time.