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
Lost in the mall technique Lost in the mall technique The "Lost in the Mall" technique, or the "lost in the mall" experiment, is a memory implantation technique used to demonstrate that confabulations about events that never took place – such as having been lost in a shopping mall as a child – can be created through suggestions made to experimental subjects. It was first developed by Jim Coan, an undergraduate student of psychologist Elizabeth Loftus as support for the claim that it is possible to implant entirely false memories in people. The technique was developed in the context of the debate about the existence