SC -corn in the USA

[BalthazarBlack at aol.com]

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.