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Before you jump to Dry Roux recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
Healthy eating is now much more popular than in the past and rightfully so. There are many diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. There are more and more campaigns to try to get people to adopt a healthier lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is not good for our health. In all probability, most people believe that it takes too much work to eat healthily and that they will have to drastically change their way of life. Contrary to that information, people can change their eating habits for the better by making a few simple changes.
These more nutritious food choices can be applied to other foods such as your cooking oils. For example, monounsaturated fat such as olive oil can help to offset the bad cholesterol in your diet. It also is a good source of vitamin E which is healthy for your skin, among other things. It could be that you already think that you eat fruit and veggies but it can be worthwhile considering how fresh these are depending on where you buy these. If at all possible, buy organic produce that has not been sprayed with deadly pesticides. If you can find a good local supplier of fresh fruit and vegetables, you can also ingest foods that have not lost their nutrients as a result of storage or not being picked at the right time.
To sum up, it is not hard to begin to make healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to dry roux recipe. You can have dry roux using 2 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Dry Roux:
- Prepare Roux
- You need 2/3 cup flower, plain white
Steps to make Dry Roux:
- Make sure your skillet and your stirrer are very dry.
- Put as much flower in the skillet as you want to turn into roux.
- Keep in mind two factors. Head room is needed because you have to stir it. Also, if you do too much it will take all day. I only do about 1/4 inch deep in a 6 inch skillet.
- No preheat needed, just slap it in your toaster and set it on 400°F Bake. Make sure that the top and bottom burners are going.
- Oven thermometers are good since some toasters may get too hot.
- When the flower starts to tan, stir it up then thereafter every 15-20 minutes depending on how gutsy you are.
- Use a long handled implement so you don't get burned.
- Toast it until it is the color of chocolate. The darker the roux, the richer the flavor!
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