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
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