Beurre manié Beurre manié Beurre manié (French "kneaded butter") is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps. Beurre manié should not be confused with roux, which is also a thickener made of equal parts of sometimes clarified butter or many other oils and flour, but which is cooked before use. Beurre manié is also used as
Snare drum technique is used on all percussion instruments. Traditional grip is also primarily used in drum corps style marching environments, such as Drum Corps International. Snare drum technique is learned mainly by learning specific sequences of drumstick strokes, each of them known as a drum rudiment and most of them short. Examples of rudiments are the paradiddle and the drum roll. Snare drum technique Snare technique is the technique used to play a snare drum. It is studied as an end to itself by snare drummers, and as a way of developing stick control skill by kit drummers and players of other