Culinary uses the starch is primarily used as a thickener in many foods such as puddings and sauces. It can be used in place of flour or corn-starch in various recipes. 1 tablespoon of arrowroot can be substituted for 1 tablespoon of flour and 2 tablespoon of arrowroot can be substituted for 1 tablespoon of corn-starch. The powder should be mixed with a cool liquid before being introduced to a recipe and it should be ed towards the end since overcooking can destroy the gelling properties of arrowroot. Once the mixture thickens remove immediately to prevent thinning. Arrowroot thickens at lower temperatures unlike thickeners made with flour or corn-starch. Unlike many starches arrowroot turns clear as it sets and will not interrupt the colour of dishes It is included in. Since arrowroot flour is very bland it is used in neutral recipes. The whole root can be used in recipes too. The papery layer should be peeled off before the root is boiled or fried. It can be prepared into chips flavoured with salt and/or spices. In baking it is used as a thickening agent for fruit pie fillings and glazes. It is o used in the preparation of arrowroot cookies. It makes shimmering fruit gels. Lack of in arrowroot flour makes it useful as a replacement for wheat flour in baking. It is o used in the preparation of homemade ice cream since it prevents the formation of ice cryst. Korean cuisine uses arrowroot in the form of noodles. Other oriental cuisines o use it for thickening acidic foods such as sweet and sour sauce etc.
Product Dimensions:
19 x 13 x 5 cm; 380 Grams
Ingredient Type:
Vegetarian
Ingredients:
Arrowroot powder
Generic Name:
Arrowroot Powder
