Cooking In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces. In Asian cooking, a similar effect is obtained from a mixture of rice or corn starch and water. These techniques rely on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces. This thickening will break down, however, under additional heat. Types of fat include vegetable oils, animal products such as butter and lard, as well as fats from grains, including corn and flax oils. Fats are used in a
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