Thicken gravy and soup using a roux, which is a mixture of fat and flour. In a traditional gumbo, flour is added to the fat and heated until it reaches a reddish-brown color. It is important to stir while the mixture is browning.
For how-to text see HCA_2008, p.37.
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In a small bowl combine egg yolk, water and food coloring. With a small new paintbrush,…
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