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 equal parts of oil, butter, or fat renderings and flour. The roux mixture is cooked at least 3 to 5 minutes over low heat to remove the raw flavor of the flour, then the liquid is added which thickens into a gravy. The roux method is least likely to produce lumpy gravy.