Health feed - News BreaK Monday, May 2, 2022 1:45 PM One persistent reality for House Minority Leader Kevin McCarthy, whether he becomes speaker of the House of Representatives or not, is that Congresswoman Marjorie Taylor Greene... |
Health feed - News BreaK Monday, May 2, 2022 1:15 PM ST. PAUL, Minn. - After months of debate at the Minnesota State Capitol, lawmakers have finally pushed through bonus checks for frontline workers during the pandemic. The bill... |
Health feed - News BreaK Monday, May 2, 2022 1:01 PM Researchers who previously discovered channels in the skull have found that cerebrospinal fluid can exit the brain through these channels to reach the skull's bone marrow... |
Health feed - News BreaK Monday, May 2, 2022 12:59 PM Health agency says it is difficult for Denmark and other EU countries to find recipient countries for the excess doses. |
Health feed - News BreaK Monday, May 2, 2022 12:39 PM MINNEAPOLIS - The Minnesota Department of Health is reporting 1,736 new COVID-19 cases and three more deaths as the state's case growth continues to spike. According to the... |
Health feed - News BreaK Monday, May 2, 2022 12:25 PM The health benefits of dietary fiber vary across individuals and may depend on the specific type of fiber and the dose consumed, researchers report. |
Health feed - News BreaK Monday, May 2, 2022 12:25 PM Researchers have shown that exposure to endocrine disruptors during pregnancy can lead to medium and long-term health problems for both the mother and the fetus. They conducted... |
Health feed - News BreaK Monday, May 2, 2022 12:01 PM Vancouver Canucks winger Brock Boeser got emotional at the Canucks' season-ending press conference, when he was asked about his father's battle with dementia. |
Health feed - News BreaK Monday, May 2, 2022 11:19 AM When Reec Swiney handed me a baby chicken, my heart melted. It was the first time I had held a baby chicken. I cupped my hands together to make sure it didn't fall and stared... |
Health feed - News BreaK Monday, May 2, 2022 10:09 AM PathAI and Cleveland Clinic aim to change that have embarked on a five-year research collaboration. This partnership will involve digitizing pathology specimens and linking... |
WebMD Health Monday, May 2, 2022 2:26 PM WebMD explains how you'll recover from an operation faster if you avoid some common errors, like going back to work too soon or skipping your physical therapy exercises. |
WebMD Health Monday, May 2, 2022 1:19 PM Two new studies show Black prostate cancer patients get proton beam therapy (PBT) less often than white patients. |
Mark's Daily Apple Monday, May 2, 2022 1:05 PM Roux (pronounced "roo") is a thickening agent that chefs add to sauces, soups, and stews to give them a more pleasing texture. It is a staple of French cooking, though in the U.S. we typically associate it more with Cajun or Creole staples like gumbo. Roux is made by cooking one part fat and one part flour together to form something resembling smooth gravy. White flour is a no-go when eating Primally, but never fear, you aren't doomed to a lifetime of thin, runny étouffée, moussaka, and scalloped potatoes! Today, I'll show you how to make a traditional roux and how to swap in Primal-friendly ingredients for a gluten-free option. How to Make a Roux (Traditional and Gluten-free Options) For a basic roux that will thicken around 2 cups of liquid, you will need: Ingredients: ¼ cup fat ¼ cup flour Directions: Heat your fat in a skillet or saucepan over medium heat. Once the fat is melted, slowly stir in your flour or starch while stirring. (See below for options) Continue stirring and reduce the heat a little until a sauce forms. As you stir, the sauce will begin to thicken and eventually turn from white to tan to brown. A white or blonde roux takes about 1 to 3 minutes to cook, although this may vary slightly depending on the type of flour or starch you use. A dark brown roux can take 30 minutes or longer. Continue cooking until the roux reaches your desired depth of color. After the roux is finished cooking to the color of your liking, remove the pan from the heat and allow it to cool for a bit before adding it to whatever dish you are using it for. Important things to note: A light colored roux is ideal for cream sauces or cheese sauces, like for mac and cheese. A darker tan or caramel colored roux will take longer to cook and is ideal for different types of hearty stews, soups, gravies, and gumbos. A couple of tablespoons of roux can thicken up to 1 cup of liquid, but this will depend on the color of the roux. A dark-colored roux tends to thicken up dishes less than the white or blonde varieties. I find this to be especially so when using alternatives to flour like arrowroot or tapioca starch. While the roux is cooking, you want it to be slightly bubbling but not boiling. Cooking the roux at too high of a temperature can often result in a gritty sauce at the end. Roux FAQs What ingredients can I use to make my roux gluten-free and Primal/paleo? Flour is the go-to choice for making a roux, but there are many alternatives. Try a gluten-free flour blend, tapioca starch, arrowroot powder, or cornstarch. To keep it Primal/paleo, use tapioca or arrowroot starch. I find that starches like arrowroot and tapioca tend to perform better in light-colored roux. There are many options for the fat in a roux, too. Ghee or clarified … Continue reading "How to Make Gluten-free Roux" The post How to Make Gluten-free Roux appeared first on Mark's Daily Apple. |
