https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Arrowroot 2026-04-22T14:06:30Z Revision history for this page on [[Cookipedia]] MediaWiki 1.45.1 https://www.cookipedia.co.uk/wiki/index.php?title=Arrowroot&diff=228828&oldid=prev 2014-03-11T13:35:30Z

<p></p> <p><b>New page</b></p><div>&lt;!-- seo --&gt;<br /> {{#seo:<br /> |title=Arrowroot: Cooking Wiki<br /> |titlemode=replace<br /> |keywords=#arrowroot #cornflour #wheatflour #flour #beeftea #sweetandsoursauce #listoftubers #whiteflour #cornstarch #gluten #veal <br /> |hashtagrev=12032020<br /> |description=Arrowroot (also arrow root, Chinese potato, goo, seegoo, Chinese arrowhead, tse goo, ci gu, tsu goo) is a flour used in cooking which looks<br /> }}<br /> &lt;!-- /seo --&gt;<br /> <br /> <br /> [[Image:Arrowroot plant.jpg|300px|thumb|right|Arrowroot plant]]<br /> <br /> &#039;&#039;&#039;Arrowroot&#039;&#039;&#039; (also &#039;&#039;&#039;arrow root&#039;&#039;&#039;, &#039;&#039;&#039;Chinese potato&#039;&#039;&#039;, &#039;&#039;&#039;goo&#039;&#039;&#039;, &#039;&#039;&#039;seegoo&#039;&#039;&#039;, &#039;&#039;&#039;Chinese arrowhead&#039;&#039;&#039;, &#039;&#039;&#039;tse goo&#039;&#039;&#039;, &#039;&#039;&#039;ci gu&#039;&#039;&#039;, &#039;&#039;&#039;tsu goo&#039;&#039;&#039;) is a [[flour]] used in cooking which looks very similar to [[white flour]] or [[cornflour]].<br /> <br /> Arrowroot is used as an ingredient in 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 flavouring 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]].<br /> <br /> Arrowroot thickens at a lower temperature than [[flour]] or [[cornstarch]]. It is recommended to mix arrowroot first with a cool liquid before adding to a hot fluid. The mixture should be heated only until it thickens and then removed immediately to prevent it from thinning. Overheating tends to break down its thickening properties. Substitute two teaspoons of arrowroot for one tablespoon of [[cornflour]], or one teaspoon of arrowroot for one tablespoon of [[wheat flour]].<br /> <br /> [[Cornflour]] is an alternative flour to use for thickening [[:Category:Soup and stock recipes|soups or stocks]].<br /> ==See also==<br /> * There is a very comprehensive [[List of tubers|list of corms and tubers here]]<br /> * [[Other thickening agents]]<br /> <br /> {{CategoryLineIngredients}}<br /> [[Category:Ingredients]]<br /> [[Category:Herbs]]<br /> <br /> &lt;!-- footer hashtags --&gt;&lt;code &#039;hashtagrev:12032020&#039;&gt;[[Special:Search/arrowroot|#arrowroot]] [[Special:Search/cornflour|#cornflour]] [[Special:Search/wheatflour|#wheatflour]] [[Special:Search/flour|#flour]] [[Special:Search/beeftea|#beeftea]] [[Special:Search/sweetandsoursauce|#sweetandsoursauce]] [[Special:Search/listoftubers|#listoftubers]] [[Special:Search/whiteflour|#whiteflour]] [[Special:Search/cornstarch|#cornstarch]] [[Special:Search/gluten|#gluten]] [[Special:Search/veal|#veal]] <br /> &lt;/code&gt;&lt;!-- /footer hashtags --&gt;</div>

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