Detailed composition: abundance of the elements in seawater. Salinity: the main salt ions making the sea salty. Density: the density of sea water depends on temperature and salinity. Dissolved gases: the two important gases to life, oxygen and carbondioxide. Limiting hydrogen ions and ocean pH.
Roux (/ËruË/) is flour and fat cooked together and used to thicken sauces.[1] Roux is typically made from equal parts of flour and fat by weight.[2] The flour is added to hot oil on the stove top, blended until smooth, and cooked to the desired level of brownness.
A thickening agent made from fat mixed with flour that is cooked together to be used to stiffen the texture of sauces, gravies, and soups. All-purpose flour is most commonly used for making a Roux. It has moderate levels of starch and protein, so the thickening power is also moderate. The more starch content in the flour, the thicker the Roux as flour is the key ingredient that determines the thickness of the texture. As the flour combines with the fat and is heated the starch expands, thus creating the thickness in texture.