Ward Abbott wrote on 06 Sep 2006 in rec.food.baking

> On Wed, 06 Sep 2006 13:19:23 -0700, Ham Sulu >
> wrote:
>
> >I sent something to r.f.recipes as well, but I'm having major problems
> >with any peach pie recipe I try as it always ends up too watery
inside.
>
> You need arrowroot. Available at health food stores....
> www.penzeys.com etc.
>
>
> Arrowroot Starch
> Arrowroot has long been used in making clear glazes for fruit pies or
> Chinese clear gravies. Because of its superior thickening ability (use
> half as much as flour) and clear finish, arrowroot is excellent for
> thickening the sauce for stir-fried seafood and poultry.
>
> From St. Vincent. To thicken sauces or gravies: Use 2-3 tsp.
> (dissolved in a bit of cool water) per Cup. Push food to one side of
> pan when done. Tip pan for juices to collect on one side and drizzle
> in arrowroot-water slurry. Stir over medium heat until slightly
> thickened, toss to coat food and save.
>
>
>
>
>
> The Fine Art of Cooking involves personal choice.
> Many preferences, ingredients, and procedures
> may not be consistent with what you know to be true.
>
> As with any recipe, you may find your personal
> intervention will be necessary. Bon Appetit!
>

Bulk food stores carry it as well...Well up here in Canada places like
food barn etc where bulked dried goods bought, carry it.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan