Louisiana Creole cuisine sauce or soup thicker." The fat and flour are cooked together on the stovetop until the mixture reaches a certain level of brownness, or darkness. Creole roux in New Orleans are known to be lighter than Cajun roux and are usually made with butter or bacon fat and flour. But certain Creole dishes use a dark roux. Dark roux are usually made with oil or bacon fat and flour. The scent of a good roux is so strong that it stays in clothes until they are washed. The scent is so widely recognized in Louisiana that others can tell if
Churning (butter) as well as the rapid technical development that has led to the advanced machinery now used. The commercial cream separator was introduced at the end of the 19th century, the continuous churn had been commercialized by the middle of the 20th century. Changing whole milk to butter is a process of transforming a fat-in-water emulsion (milk) to a water-in-fat emulsion (butter). Whole milk is a dilute emulsion of tiny fat globules surrounded by lipoprotein membranes that keep the fat globules separate from one another. Butter is made from cream that has been separated from whole milk and then cooled; fat