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
Coffee flour flour was supported by Brandeis University in Boston, and the New England Coffee Company in Malden, Massachusetts. The patent for its par-baking and milling method was approved in December 2015. The creator of this type of coffee flour was Dr. Daniel Perlman, a senior scientist specializing in functional foods, from Brandeis University. His works include Smart Balance butter substitute and Omega 3-enriched peanut butter. Before he invented coffee bean-based coffee flour, Perlman was doing research on the antioxidant content of coffee. He found that roasting had an effect on a coffee bean's antioxidant levels. Coffee beans used to make coffee