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 ranges in color from pale to deep brown, darkening the longer you cook it. A lighter roux preserves the flavor of the fat, whether butter or pan drippings or lard, whereas a darker roux takes on its own nutty, caramelized character. You can adjust your final result depending on how you plan to use the roux.