Arrowroot Starch

Source : Arrowroot - Penzeys Spices - Catalog of Sesoning -

http://www.penzeys.com/scstore/images/e00.pdf

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) and clear finish, arrowroot is excellent for thickening the sauce for stir-fried seafood and poultry. From St. Vincent. To thicken sauces or gravies: Use 2-3 tsp. (dissolved in a bit of cool water) per Cup. Push food to one side of pan when done. Tip pan for juices to collect on one side and drizzle in arrowroot-water slurry. Stir over medium heat until slightly thickened, toss to coat food and serve.

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2000-October-02

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