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Chapter:Cooked Sauces, Gravies, and Thickening Tips
Section:Thickening Tips
Recipe:Arrowroot Comments from "Minimax Cookbook"
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Arrowroot Comments from "Minimax Cookbook"
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     In his book "Minimax Cookbook", Kerr says that both arrowroot and
cornstarch are pure starches. He prefers them to flour for thickening
liquids.
     He recommends arrowroot for dark hot sauces because of its
clarity and its lack of taste that might mask the food flavor.
Arrowroot is good, too, he says, for giving pasta a glaze when he
wants the pasta to have the look of oil on it.
     Arrowroot, however, has a drawback in that when it cools,
especially in contact with dairy foods, it develops an unusually
slippery feel.
     Another difference, according to Kerr, is that cornstarch
requires thirty seconds at the boil to remove its starchy taste, while
arrowroot clears in very hot liquid without the need to boil it.

Posted by Len S (elm at delphi.com) to rec.food.cooking on 27 Nov 1995.