Arrowroot

Arrowroot has long been used in making clear glazes for fruit pies or Chinese clear gravies.  Because of its superior thickening ability (use half as much as flour) (Similar to cornstarch, but has less grittiness and works better at lower temperatures) and clear finish, arrowroot is excellent for thickening the sauce for stir-fried seafood and poultry. Starches are used on a daily basis in the kitchen to thicken sauces and gravies, pie fillings or custards.  Of all starches available, arrowroot is the easiest for the human stomach to digest.

Arrowroot gives a little higher gloss to sauces than cornstarch, which is more desirable than the cloudy look that comes from a sauce thickened with flour.  Arrowroot is not recommended as a replacement for cornstarch in dairy based sauces because it becomes slimy when mixed with milk.  If you pan to use Arrowroot in place of cornstarch in other recipes, keep a few additional things in mind.  Arrowroot thickens better than cornstarch in an acidic liquid, such as a citrus sauce for a dessert.  So be sure to start with a little less arrowroot than the amount of cornstarch called for in a recipe.  Arrowroot can also be used to thicken gravy, but the gravy will not hold well, nor will it reheat well.  So you should prepare arrowroot gravy no more than 10 minutes prior to serving.

To thicken sauces or gravies:  Use 2-3 teaspoons (Dissolved in a bit of cool water) per cup.  Stir over medium heat until slightly thickened.

My Store mixes and blends are in-house recipes adapted from old-fashioned, made-from-scratch cooking, but designed for today's busy cook that are fast and easy to prepare. Many of our recipes have been handed down from my mother and grandmother!  You won't find these mixes at your local grocery store! We are confident you won't be disappointed with our products.