"Rick & Cyndi" > wrote in message
news:%yYtb.172365$ao4.565764@attbi_s51...
> "Melba's Jammin'" > wrote in message
> ...
> : 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?
> : --
> : -Barb
> =========
>
> IIRC, Arrowroot thickens at a 1:3 ratio to Flour; as in 1 TBSP
> Arrowroot = 3 TBSP Flour
>
>
> --
> Cyndi
> <Remove a "b" to reply>

More on Arrowroot and thickeners.

Dimitri

http://216.239.57.104/search?q=cache...hl=en&ie=UTF-8

Arrowroot

.. Arrowroot is a fine powder used for thickening. It comes from the dried
rootstalks of a tropical tuber.
.. Arrowroot's thickening power is about 1 1/2 times that of all-purpose
flour.
.. Like cornstarch, arrowroot should be mixed with enough cold liquid to
make a paste before being stirred into hot mixtures.
.. Unlike cornstarch, arrowroot doesn't impart a chalky taste when
under-cooked.
.. Arrowroot thickens mixtures at a lower temperature than either cornstarch
or flour.
.. Overstirring an arrowroot-thickened mixture can cause it to become thin
again.
.. Some British and early American recipes call for arrowroot flour, which
is the same thing as arrowroot.
.. Substitutions for 1 tablespoon arrowroot: 2 1/4 teaspoons cornstarch; or
1 1/2 tablespoons all-purpose flour.