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Thickeners -
In article >,
(PENMART01) wrote:
> Melba's Jammin' writes:
>
> >So, 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
>
> Arrowroot is generally at least twice the price of cornstarch and
> from my one time order from Penzeys I would not buy it again, since I
> noticed absolutey not a whit of difference performance wise from
> using cornstarch... there's no discernable thickening power that I
> could determine, results in exactly the same transparity and sheen,
> and maintains its consistancy no differently... and I doubt there is
> any meaningful nutritional difference (I've not checked nor do I
> intend bothering). The one difference I did notice, a bothersome
> difference, is that arrowroot has a "fluffier/poofier/dustier"
> consistancy which makes it more messy... no matter how carefully
> handled it seems to have a mind of it's own about spreading itself
> about far and wide.
Thanks, Sheldon. I'll buy a smidgen (a couple tablespoons) at my food
co-op to try it out.
--
-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
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