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BTD Forums  /  Cook Right 4 Your Type  /  Good Eats tip - arrowroot...not always arrowroot!
Posted by: Vicki, Wednesday, February 21, 2007, 4:14am
Quoted Text
DD: Yes, you are! Well, what they sell as arrowroot fodder isnít always necessarily from the true arrowroot, Latin name: Maranta arundinacea.
AB: Ah. Easy for you to say.
DD: Itís often actually tapioca or cassava or even potato starch thatís sold as arrowroot starch, so you have to be sure that you have a reliable source.


Transcript here:  http://www.goodeatsfanpage.com/Season8/sauce/sauce_trans.htm

Show has tips on making sauce and using arrowroot.

Posted by: Lola, Wednesday, February 21, 2007, 4:38am; Reply: 1
heard it is sililar to jicama bean flour as well.....
Posted by: eh, Thursday, February 22, 2007, 4:46am; Reply: 2
Nice one, Vicki. Thanks.
I'm a great fan of arrowroot. Use it instead of cornflour in Chinese cooking....in fact the Chinese chefs prefer it to cornflour as a thickener (which is a western substitute that you now see in all the cook books on Chinese cuisine. It just sort of took over...)
Posted by: Alia Vo, Thursday, February 22, 2007, 8:20pm; Reply: 3
Thank you for sharing the link for the culinary tip with us.

Alia
Posted by: Alia Vo, Thursday, February 22, 2007, 8:23pm; Reply: 4
Kuzu root works as a great thickener, as well.

Alia
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