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.
Donât be put off by its French name. aking a roux is one of the simplest cooking techniques. This mixture of cooked fat and flour is the basis for cream sauces, homemade macaroni and cheese, soups and gumbo, among others. Creating a roux is about as complicated as making toast, but the constant stirring required for a perfect roux requires a bit more dedication.