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What temperature should milk be when adding to roux? [duplicate]

Possible Duplicate: Right way to defrost roux I've always heard that it's best to add roux to liquids that are at or near a boil, however I ran across this video recently where the chef ...
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When to use a roux or a beurre manié

What difference does it make to use a roux or a beurre maniƩ ? Are there any rules about their usage, or are they both interchangeable?