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As some of us will be using arrowroot to thicken our turkey gravies, this might be useful.
Arrowroot thickens at a lower temperature than does flour or cornstarch, is not weakened by acidic ingredients, has a more neutral taste, and is not affected by freezing. It doesn't mix well with dairy, forming a slimy mixture. It is recommended to mix arrowroot with a cool liquid before adding to a hot fluid. The mixture should be heated only until the mixture thickens and removed immediately to prevent the mixture from thinning. Overheating tends to break down arrowroot's thickening property. Substitute two teaspoons of arrowroot for one tablespoon of cornstarch, or one teaspoon of arrowroot for one tablespoon of wheat flour.
You don't have to cook the arrowroot ha? Hmmm.. I have a bag here that I've never used. I gotta check the date on it.
The poster formerly known as "ABNOWAY"
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