|Posted on September 13, 2017 at 9:25 AM|
A starch obtained from the rhizome of a West Indian plan. Sold as a dried and milled white powder. Does not mask or alter natural flavors. Produces sauces and pastes of remarkable clarity. Use as a thickening agent in place of flour or cornstarch for fruit sauces, pie fillings, puddings, salad dressings, dessert sauces, vegetable sauces, and meat glazes. Do not use to make gravy. Arrowroot reaches maximum thickening at lower temperatures than other thickeners, thus it is ideal for use with heat sensitive foods.
Categories: COOKING TERMS