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 (ROO) is a mixture of flour and fat -- such as cooking oil, butter, or chicken fat -- that is cooked, then used to thicken sauces, gravies, or soups.A common roux recipe calls for equal amounts of butter and flour, cooked in a saucepan over medium heat until the flour is absorbed by the melted butter. roux (ROO) is a mixture of flour and fat -- such as cooking oil, butter, or chicken fat -- that is cooked, then used to thicken sauces, gravies, or soups.