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 content of milk as "nonfat" milk, due to USDA regulations stating that any food with less than ½ gram of fat per serving can be labelled "fat free". In the U.S. and Canada, a blended mixture of half cream and half milk is called half and half. Half and half is usually sold in smaller packages and used for creaming coffee and similar uses. Three main varieties of milk by fat content are sold in the UK, "skimmed", "semi-skimmed" and "whole milk". Semi-skimmed is by far the most popular variety, accounting for 63% of all milk sales. Whole milk follows with 27% and