Roux dish, and are used solely for thickening liquids. More recently, many chefs have turned to a group of naturally occurring chemicals known as hydrocolloids. In addition to being flavorless and possessing the ability to act as a thickening agent, the resulting texture is thought by some to be superior, and only a small amount is required for the desired effect. Roux Roux () is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove
Fat-tailed sheep the fat (called "Elyah", Arabic: ألية ) was used extensively in medieval Arab and Persian cookery. The tail fat is still used in modern cookery, though there has been a reported decline, with other types of fat and oils having increased in popularity. Fat-tailed sheep are hardy and adaptable, able to withstand the tough challenges of desert life. When feed is plentiful and parasites not a major factor, fat-tailed sheep can be large in size and growth. The carcass quality of these sheep is quite good, with most of the fat concentrated in the tail area - it could account