Wednesday, September 9, 2009
Description: Arrowroot is a powdered starch from the arrowroot plant. It is a popular base for cream sauces and clear and delicate glazes, as it leaves a translucent appearance when it thickens. It is a substitute for cornstarch.
Uses: Sauces, gravies, glazes, use in place of cornstarch or flour
Monarch Advantage: Colorless, thickens quickly
Both arrowroot powder and cornstarch are starch thickeners, powders used to give body to pie fillings, puddings, gravies and sauces without adding their own flavor. But they each have their pros and cons.
Arrowroot is a good thickener for an acidic liquid. (Cornstarch loses potency in acids.) Arrowroot is also a good choice if your sauce is mildly flavored. It holds up well to freezing, which cornstarch does not. When you're looking for a high-gloss finish, use arrowroot.
On the downside, it's more expensive than cornstarch, and it's not a good choice for sauces or gravies with dairy products: They turn slimy.
To thicken with arrowroot powder: Mix it with an equal amount of cold water and then whisk it into your hot liquid for about 30 seconds.
Description Pack Size A Code MSG Kosher
Arrowroot Powder 18 oz. 5352828 No OU