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
Shea butter of raw (grade A) butter ranges from cream (like whipped butter) to grayish yellow. It has a nutty aroma which is removed in the other grades. Grade C is pure white. While the level of vitamin content can be affected by refining, up to 95% of vitamin content can be removed from refined grades (i.e., grade C) of shea butter while reducing contamination levels to undetectable levels. Shea butter Shea butter (, , or ) is a fat extracted from the nut of the African shea tree ("Vitellaria paradoxa"). It is usually ivory in color when raw, with more processed