Roux in Bosnian, Croatian, Serbian, and Macedonian, () in Bulgarian, in Hungarian and in German. Japanese curry, or , is made from a roux made by frying yellow curry powder, butter or oil, and flour together. The French term has become a loanword in Japanese, , or more specifically . Roux ("meyane") has been used in Ottoman and Turkish cuisine since at least the 15th century. The fat is heated in a pot or pan, melting it if necessary. Then the flour is added. The mixture is heated and stirred until the flour is incorporated, and then cooked until at least
Apple butter apple-growing regions such as Nagano and Aomori Prefectures and often uses local apple varieties such as Fuji. Apple butter can be used as a fat substitute in reduced-fat or fat-free cooking, as well as vegan recipes. Different types of apples can be used for the production of apple butter. Apples are chosen based on their physical and chemical properties – such as hardness, sweetness, acidity/tartness, etc. Soft apples are often chosen for the production of apple butter because they can be broken down more easily and faster when cooked. These types of apples include: McIntosh (soft, creamy), Cortland (soft, sweet-and-tart,