View Single Post
  #16 (permalink)   Report Post  
Posted to rec.food.cooking
sf[_7_] sf[_7_] is offline
external usenet poster
 
Posts: 473
Default Gravy from pan drippings?

On Sat, 8 Nov 2008 18:57:08 -0800, "SteveB" <toquerville@zionvistas>
wrote:

>I'm trying to find some arrowroot for exactly the same purpose. It is
>actually a ground root of a plant.


That's the one! http://www.wisegeek.com/what-is-arrowroot.htm

>I'll let you know how it does if I find
>any, and if you do first, let me know. Cornstarch, and blonde roux are the
>common choices thus far.


Look for arrowroot in the spice section of your local grocery store.
Spice Islands and Schilling/McCormick are two common brands to look
for. The bottle of arrowroot I have on hand is Durkee (Durkee-French)
brand, but I have no idea where I bought it. Arrowroot can also be
bought in bulk from any store that sells spices and dried herbs in
bulk.... asian markets, "health food" stores etc. Even your local
green grocer (vegetable store) sells packets of dried herbs, spices
and other things. Arrowroot is among them.

I live in a city, which you obviously don't, so our resources are
different. Because arrowroot is bottled by the "big brands", my
advise is this: if it's not in the spice section - ask your grocer to
order it. Be a squeaky wheel.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West