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
Food and drink in Birmingham and vegetables served with a slice of bread. In 2014 Glynn Purnell recreated the dish as a fine dining course and served it at his restaurant, "Purnell's". A dish titled "Brummie bacon cakes" is said to also be a dish local to Birmingham it consists of a mixture of flour, salt, and butter or margarine, with chopped bacon and cheese added to it. With the addition of Worcestershire sauce, ketchup and milk, the mixture is made into a dough and sliced into wedges which are then baked with cheese sprinkled over them. Dishes identified with the neighbouring Black Country are