Difference between revisions of "Arrowroot"

About arrowroot

Arrowroot in cooking is a flour which looks very similar to white flour or cornflour.

Arrowroot is used as an article of diet in the form of biscuits, puddings, jellies, cakes, hot sauces etc., and also with beef tea, milk or veal broth, noodles in Korean cuisine, or boiled with a little flavoring added, as an easily digestible food for children and people with dietary restrictions. The lack of gluten in arrowroot flour makes it ideal as a replacement for wheat flour in baking. Arrowroot makes clear, shimmering fruit gels and prevents ice crystals from forming in homemade ice cream. It can also be used as a thickener for acidic foods, such as oriental sweet and sour sauce.

Arrowroot thickens at a lower temperature than does flour or cornstarch. It is recommended to mix arrowroot with a cool liquid before adding to a hot fluid. The mixture should be heated only until mixture thickens and removed immediately to prevent mixture from thinning. Overheating tends to break down arrowroot's thickening property. Substitute two teaspoons of arrowroot for one tablespoon of cornflour, or one teaspoon of arrowroot for one tablespoon of wheat flour.

Cornflour is an alternative flour to use for thickening soups or stocks.