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
Crumble Crumble A crumble is a dish of Irish origin that can be made in a sweet or savoury version, although the sweet version is much more common. A sweet variety usually contains stewed fruit topped with a crumbly mixture of fat (usually butter), flour, and sugar. A savoury version uses meat, vegetables and sauce for the filling, with cheese replacing sugar in the crumble mix. The crumble is baked in an oven until the topping is crisp. The dessert variety is often served with ice cream, cream, or custard. The savoury variety can be served with vegetables. Popular fruits used