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BTD Forums  /  Cook Right 4 Your Type  /  Thickening with Arrowroot
Posted by: Wholefoodie, Tuesday, November 22, 2011, 8:57pm
As some of us will be using arrowroot to thicken our turkey gravies, this might be useful.

From Wikipedia:

Quoted Text
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.

Happy Thanksgiving!


Posted by: chrissyA, Tuesday, November 22, 2011, 10:30pm; Reply: 1
Good to know! Thanks for posting  :)
Posted by: Pixu, Wednesday, November 23, 2011, 12:50am; Reply: 2
Thank you Lisa, I'd been wondering about just that :)
Posted by: AKArtlover, Thursday, November 24, 2011, 3:04am; Reply: 3
Posted by: Kathleen, Friday, November 25, 2011, 8:01pm; Reply: 4
Great info!!  Thanks (sunny)   The high heat must of been why I had such a hard time with my gravy a few months ago.
Posted by: Ribbit, Saturday, November 26, 2011, 7:03pm; Reply: 5
Yes, the gravy doesn't even need to be boiling to thicken up.  Just have it hot, and stir the arrowroot/cold water mixture into the hot gravy.
Posted by: JJR, Saturday, November 26, 2011, 8:36pm; Reply: 6
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.
Posted by: Ribbit, Saturday, November 26, 2011, 11:22pm; Reply: 7
It should still work fine.  What you put it into does have to be pretty hot, but it doesn't have to be boiling.
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