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roux bianco

English translation: white roux

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20:53 Dec 25, 2002
Italian to English translations [PRO]
Cooking / Culinary / culinary
Italian term or phrase: roux bianco
un noce di roux bianco
- item in recipe
snatalieg
Local time: 00:31
English translation:white roux
Explanation:
it's a flour and fat concoction. The first reference even provides a recipe.

ood Network: Recipes - White Roux
... White Roux, Recipe courtesy Alton Brown 4 tablespoons of pan drippings
and/or butter 6 tablespoons flour. Heat fat or over medium high heat. ...
www.foodtv.com/foodtv/recipe/0,6255,155,00.html - 23k - Cached - Similar pages

Food Network: Recipes - White Roux
... White Roux, > See this recipe on-air on 11/09/2002 at 9:00 PM ET. Recipe courtesy
Alton Brown 4 tablespoons of pan drippings and/or butter 6 tablespoons flour. ...
www.foodtv.com/recipes/re-c1/0,,155,00.html - 24k - Cached - Similar pages
[ More results from www.foodtv.com ]

White Roux (Liaisons)
White Roux: Slowly melt the butter in a skillet, without browning it. ... Liaisons. White
Roux, Non-illustrated recipe. Time: 15 minutes. Difficulty: easy. You need: ...
www.meilleurduchef.com/cgi/mdc/l/en/ recettes/liaison/roux_blanc.html - 24k - Cached - Similar pages

Culinary Terms - W
... terms starting with letter W: Warming pan, Well, To whip, To whip up again, To Whisk
in Butter, To whisk, Whistles, To whiten, White roux, Wishbone, To work. ...
www.meilleurduchef.com/cgi/mdc/ l/en/apprendre/termes/w.html - 23k - Cached - Similar pages
[ More results from www.meilleurduchef.com ]

White Roux
... Chef John Folse' White Roux. Ingredients. 1/2 cup butter; 1/2 cup flour.
In a heavy bottom saute pan, melt butter over medium high heat. ...
www.globalgourmet.com/food/egg/egg0197/whitroux.html - 5k - Cached - Similar pages

?»??? ????????????White Roux
The summary for this Korean page contains characters that cannot be correctly displayed in this language/character set.
myhome.naver.com/senegicook/recipe/ west/sauce/sauce~14.htm - 7k - Cached - Similar pages

Roux@Everything2.com
... different purposes: White roux is usually made from clarified butter
and unbleached white flour, so it has a pale yellow colour. It ...
www.everything2.com/index.pl?node=roux - 27k - Cached - Similar pages

Kitchen Tips - Making Roux
... appearance. At this point, it will have lost some of its raw flour taste.
Some roux are cooked longer than this typical white roux. The ...
www.qhsalumni.org/recipes/tips/roux.html - 4k - Cached - Similar pages

Online Cooking Lessons Part 1 Page 4
... There are three types of roux: Roux Blanc (white), Roux Brun (brown) and
Roux Noir (black) with the white roux being the most widely used. ...
www.chefd.com/cook4.html - 7k - Cached - Similar pages

CuisineNet Digest: Basic French Sauces
... Béchamel: Add milk or cream to a white roux and voilà! ... Velouté: Mix a white roux
with white stock (light chicken or veal stock) and it becomes a velouté. ...
www.cuisinenet.com/digest/region/france/sauce.shtml - 15k - Dec. 24, 2002 - Cached - Similar pages
Selected response from:

Marian Greenfield
Local time: 00:31
Grading comment
Graded automatically based on peer agreement. KudoZ.
4 KudoZ points were awarded for this answer

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Summary of answers provided
5 +12white roux
Marian Greenfield


  

Answers


20 mins   confidence: Answerer confidence 5/5 peer agreement (net): +12
white roux


Explanation:
it's a flour and fat concoction. The first reference even provides a recipe.

ood Network: Recipes - White Roux
... White Roux, Recipe courtesy Alton Brown 4 tablespoons of pan drippings
and/or butter 6 tablespoons flour. Heat fat or over medium high heat. ...
www.foodtv.com/foodtv/recipe/0,6255,155,00.html - 23k - Cached - Similar pages

Food Network: Recipes - White Roux
... White Roux, > See this recipe on-air on 11/09/2002 at 9:00 PM ET. Recipe courtesy
Alton Brown 4 tablespoons of pan drippings and/or butter 6 tablespoons flour. ...
www.foodtv.com/recipes/re-c1/0,,155,00.html - 24k - Cached - Similar pages
[ More results from www.foodtv.com ]

White Roux (Liaisons)
White Roux: Slowly melt the butter in a skillet, without browning it. ... Liaisons. White
Roux, Non-illustrated recipe. Time: 15 minutes. Difficulty: easy. You need: ...
www.meilleurduchef.com/cgi/mdc/l/en/ recettes/liaison/roux_blanc.html - 24k - Cached - Similar pages

Culinary Terms - W
... terms starting with letter W: Warming pan, Well, To whip, To whip up again, To Whisk
in Butter, To whisk, Whistles, To whiten, White roux, Wishbone, To work. ...
www.meilleurduchef.com/cgi/mdc/ l/en/apprendre/termes/w.html - 23k - Cached - Similar pages
[ More results from www.meilleurduchef.com ]

White Roux
... Chef John Folse' White Roux. Ingredients. 1/2 cup butter; 1/2 cup flour.
In a heavy bottom saute pan, melt butter over medium high heat. ...
www.globalgourmet.com/food/egg/egg0197/whitroux.html - 5k - Cached - Similar pages

?»??? ????????????White Roux
The summary for this Korean page contains characters that cannot be correctly displayed in this language/character set.
myhome.naver.com/senegicook/recipe/ west/sauce/sauce~14.htm - 7k - Cached - Similar pages

Roux@Everything2.com
... different purposes: White roux is usually made from clarified butter
and unbleached white flour, so it has a pale yellow colour. It ...
www.everything2.com/index.pl?node=roux - 27k - Cached - Similar pages

Kitchen Tips - Making Roux
... appearance. At this point, it will have lost some of its raw flour taste.
Some roux are cooked longer than this typical white roux. The ...
www.qhsalumni.org/recipes/tips/roux.html - 4k - Cached - Similar pages

Online Cooking Lessons Part 1 Page 4
... There are three types of roux: Roux Blanc (white), Roux Brun (brown) and
Roux Noir (black) with the white roux being the most widely used. ...
www.chefd.com/cook4.html - 7k - Cached - Similar pages

CuisineNet Digest: Basic French Sauces
... Béchamel: Add milk or cream to a white roux and voilà! ... Velouté: Mix a white roux
with white stock (light chicken or veal stock) and it becomes a velouté. ...
www.cuisinenet.com/digest/region/france/sauce.shtml - 15k - Dec. 24, 2002 - Cached - Similar pages



    lots of practice cooking
Marian Greenfield
Local time: 00:31
Native speaker of: Native in EnglishEnglish
PRO pts in category: 4
Grading comment
Graded automatically based on peer agreement. KudoZ.

Peer comments on this answer (and responses from the answerer)
agree  Gian
7 mins

agree  writeaway
19 mins

agree  theangel
1 hr

agree  Gary Presto: Sounds right; "roux" would stay the same in English
2 hrs

agree  Nancy Arrowsmith
4 hrs

agree  Antonella Andreella: 100 g di burro e 150 g di farina è una base per varie salse madre
13 hrs

agree  Amy Williams
15 hrs

agree  Mariacarmela Attisani
15 hrs

agree  Domenica Grangiotti
1 day1 hr

agree  Susana Galilea
3 days8 hrs

agree  Amy Taylor: Absolutely correct - it remains 'roux' in English.
4 days

agree  gmel117608
21 days
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