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
Mound of Butter moisture from it, because the high amounts of buttermilk would shorten its storage life. Back then, butter was usually stored wrapped in a cheesecloth, in a cool place. In the painting, the butter mound's cloth is falling loosely over a couple of eggs beside it. The painting also has thick marks layered on top of the artist's brush-work, probably meant to illustrate the marks after the butter knife was used to spread butter with; or the wooden spatula, used to spread the butter with and also used in producing the butter. Kitchen scenes, food preparation, and depiction of everyday objects