SC - cheese questions
BalthazarBlack@aol.com
BalthazarBlack at aol.com
Sat Aug 5 17:24:33 PDT 2000
In a message dated 8/5/00 2:34:46 PM Pacific Daylight Time,
TerryD at Health.State.OK.US writes:
> Arrowroot powder which is either the ground tuber or the starch
> extracted from the tuber of the arrowroot is also used as a thickener, but
I
> have no experience with it.
Arrowroot provides a little less thickening power than cornstarch (2/3
roughly) but produces a smoother, satiny sauce. It also tends to clarify a
little more than cornstarch. In my experience with arrowroot, however, I
have found that it tends to lose a lot of it's thickening ability when it is
re-heated. I believe that (and possibly cost) is why it is not in more
common use here in the U.S.
Balthazar of Blackmoor
In the mornin' I go walking, 'cause it helps the hurtin' soften. I've seen a
lot of places, 'cause I miss her very often.
More information about the Sca-cooks
mailing list