Arrowroot Powder 16oz.
16oz Arrowroot Powder
Directions for Use
Cooking with Arrowroot Powder:
Make a Slurry: When incorporating into a hot sauce a 2-to-1 room temperature water, to arrowroot slurry should be made.
Thickening: It’s best to add the arrowroot slurry to a simmering liquid at 185-206°F (85-96°C) at the very end of cooking. It only takes about one minute to thicken a hot liquid. Wait until you get the texture you want, and then remove it from the heat. You’ll know if the liquid is too hot–it’ll start to clump and will become unusable. To make a medium consistency sauce, start with 4 1/2 teaspoons arrowroot powder, combined with 3 tablespoons water to make a slurry, then add to 1 cup of hot liquid. You can use
3 tablespoons less hot liquid for a thicker sauce
Watch the Temperature: The sauce or mixture will start to thin out if overheated or reheated because arrowroot does not keep its thickening power as long as cornstarch or wheat flour.
Adding Acid: Arrowroot powder doesn’t break down in acidic ingredients, like cornstarch does with fruit juices, it creates a clear gel, freezes well and thaws properly. Anything with acid, like cranberry sauce or sweet and sour sauce, will do well with the thickener.
Uses: Soups, stews, gravies, sauces, pancakes, pie fillings and custards are all great uses for arrowroot powder. It’s great as a coating for meat and fish, especially for fried foods.
Substituting: When substituting arrowroot powder for cornstarch, the ratio to follow is 4 1/2 teaspoons of arrowroot powder for 1 tablespoon of cornstarch. Use 2 1/2 teaspoon arrowroot powder for every 1 tablespoon of wheat flour.
What is arrowroot NOT good for? It’s not compatible with cream-based sauces as it undesirably changes the texture. It’s also not recommended for any non-frozen dairy products, seeing as it will create a slimy and undesirable consistency.
100% pure Thai Arrowroot