Dora
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Mon Nov-29-04 01:45 PM
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Arrowroot vs. Flour vs. Corn starch |
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Does anyone in here have any experience using arrowroot powder as a thickener for sauces, gravies, etc?
I'm trying to cut out any/all highly processed corn products from our diets, and I want to use it as a substitute for corn starch. I tried it for the first time this weekend when I was making mac and cheese - and my cheese sauce didn't thicken as much as I thought it should.
What I want to know is: what's the right way to use this mysterious stuff? Do I mix with cool liquid first? How does it handle high temps, and how does it handle reheating? Only my copy of JOC has a mention of arrowroot, and it's pretty vague.
Thanks!
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bearfan454
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Mon Nov-29-04 02:24 PM
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1. I've used it the same as cornstarch |
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You need a little more to make it as thick.
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lukasahero
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Wed Dec-01-04 03:21 PM
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I posted some stuff on this in an earlier thread about gluten-free eating.
1/2 TBS cornstarch = 1 and 1/2 TBS arrowroot
Other than that, I've always found it to "behave" just like wheat flour or cornstarch (except that it doesn't make me sick :) ).
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ChavezSpeakstheTruth
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Wed Dec-01-04 04:22 PM
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3. I prefer it to cornstarch - can't say why - it seems more sophisticated |
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probably just my imagination
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Dora
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Wed Dec-01-04 04:54 PM
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I'm glad to hear about the ratios. I thought it didn't seem to have quite the same thickening power as corn starch, so I used more than I thought I should have. It's nice to know I'm not crazy.
And it did a great job thickening my chicken stew.
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DU
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Fri Apr 26th 2024, 07:44 PM
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