Louisiana Creole cuisine sauce or soup thicker." The fat and flour are cooked together on the stovetop until the mixture reaches a certain level of brownness, or darkness. Creole roux in New Orleans are known to be lighter than Cajun roux and are usually made with butter or bacon fat and flour. But certain Creole dishes use a dark roux. Dark roux are usually made with oil or bacon fat and flour. The scent of a good roux is so strong that it stays in clothes until they are washed. The scent is so widely recognized in Louisiana that others can tell if
Yak butter needed in cold high altitudes. Sometimes rancid butter is used, which gives the tea a different taste. Melted yak butter may be mixed, in roughly equal proportions, with roasted barley flour (tsampa). The resulting dough, mixed with dates or sesame seeds, is used for welcoming guests. It can also be stored for later use and then melted into hot water, to which salt or sugar has been added. Yak butter is used in traditional tanning of hides. Old, rancid butter is preferred over fresh. Other non-food uses include fueling yak-butter lamps, moisturizing skin, and the traditional butter sculptures for Tibetan