Miche wrote:

> In article >,
> Bob Pastorio > wrote:
>
>
>>Miche wrote:
>
>
>>>Arrowroot thins out again on standing. It needs to be added right
>>>before serving.
>>
>>I don't agree. It will thin if held on heat for a protracted period or
>>if overwhisked because of the stress ("sheer") on starch strings.
>>Otherwise, it works as well as any starch and better than most.
>>
>>If you want the technical stuff, start here for how the starch is
>>tested. <http://www.starch.dk/isi/methods/19brabenderNotes.htm>
>
>
> It's possible that the source of my info was wrong. Thank you for
> posting the right answer.

Look at that. Together we struck a blow for scientific accuracy and
nice shiny sauces.

Our work here is done...

Pastorio