Re: arrowroot, what is it?
While the purposes are the same, there are some differences between the
the finished product when using arrowroot v cornstarch.
Arrowroot slurries and cornstarch slurries are both used to thicken
sauces and gravies. They both yield a clear, glossy sauce which gives a
"mouth feel" and appearance similar to a sauce containing quantities of
They both require much less time than a flour-thickened sauce. They are
both used as slurries, stirred into the hot liquid *off heat!*. The
arrowroot slurry is merely stirred into the liquid for 30 seconds to a
minute and it's ready.
Arrowroot thickened sauces, on the other hand, freeze well in such
preparations as chicken pies, and do not re-hydrolize (the word just
popped out of my sub-conscious) when the pies are reheated. I have also
used it for thickening chicken ala king, which I have then frozen and
re-heated without any problems.
Posted by Edward Conroy to rec.food.cooking on 24 Jun 1996.