In article >, Bob Pastorio
> wrote:

> Melba's Jammin' wrote:
>
> > How do the thickening powers of, say, cornstarch, arrowroot, and flour
> > differ? Not what the outcome looks like or how it keeps, but how they
> > relate in thickening power. I.e., if it takes 1 tbsp of flour to
> > thicken x amount of liquid, it will take how much arrowroot to produce
> > the same thickness in the same amount of liquid?
>
> flour (as roux)= 2 tablespoons to 1 1/4 to 1 1/2 cups liquid
> potato starch= 1 tablespoon per cup liquid
> tapioca starch= 1 tablespoon per cup liquid
> cornstarch= 1 tablespoon to 1 1/2 to 2 cups liquid
> arrowroot= 1 tablespoon to 2 cups liquid
>
> They don't all have the same effects. Potato starch will be more
> opaque than the rest, but it will thin out with boiling. Tapioca
> starch will become stringy if not handled properly. Arrowroot will be
> the shiniest.
>
> Happy thickeners
>
> Pastorio
>

So, Bob, what would be your recommendation to me for thickening the
gravy? Forget the potato starch and the tapioca. I'm thinking I'd
like to give the arrowroot a shot. Any remarks or opinions about one of
the ClearJel products?
--
-Barb
State Fair prizewinning jams and jellies for sale at the Burnsville
Senior Citizens Bake Sale, November 19, 2003; 9:00 a.m. -6:00 p.m.
Diamondhead Education Center, Burnsville Parkway & Nicollet Aves,
Burnsville. 952-707-4120