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
Almond butter is an alternative to peanut butter for those with peanut allergies or who dislike the taste of peanuts. Almond butter contains significantly more fiber, calcium, potassium, iron, and manganese than peanut butter, and about half the saturated fat, although a slightly higher total fat content. Almonds are not legumes whereas peanuts are, so almond butter can be consumed by those looking to avoid legumes. Almond butter Almond butter is a food paste made from almonds. Almond butter may be crunchy or smooth, and is generally "stir" (susceptible to oil separation) or "no-stir" (emulsified). Almond butter may be either raw or