On Nov 6, 9:08*pm, "SteveB" <toquerville@zionvistas> wrote:
> I've been looking for it at stores, and can't find it anywhere. *Is it still
> made? *I'm going to a kitchen specialty shop tomorrow and look there. *I
> look in the spice and baking sections.

Won't be in a "regular" store....try a whole foods "organic"
store....or I get mine at Penzey's.

http://www.penzeys.com/cgi-bin/penze...arrowroot.html

"SteveB" <toquerville@zionvistas> wrote in
:

> I've been looking for it at stores, and can't find it anywhere. Is it
> still made? I'm going to a kitchen specialty shop tomorrow and look
> there. I look in the spice and baking sections.
>
> Steve
>


Strange.

We can buy it at our local supermarkets.

http://tinyurl.com/57spr7



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

> "SteveB" <toquerville@zionvistas> wrote in
> :
>
>> I've been looking for it at stores, and can't find it anywhere. Is it
>> still made? I'm going to a kitchen specialty shop tomorrow and look
>> there. I look in the spice and baking sections.
>>
>> Steve
>>




Where are you looking? I think I've seen it in the spice aisle.

-Tracy

In article >,
"SteveB" <toquerville@zionvistas> wrote:

> I've been looking for it at stores, and can't find it anywhere. Is it still
> made? I'm going to a kitchen specialty shop tomorrow and look there. I
> look in the spice and baking sections.
>
> Steve

It is still made. I can buy it at my food co-op; also at Penzeys. Look
near the cornstarch, maybe. (I'm guessing.)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/kilikini
(Send her a note!)

I've been looking for it at stores, and can't find it anywhere. Is it still
made? I'm going to a kitchen specialty shop tomorrow and look there. I
look in the spice and baking sections.

Steve

--
-Never underestimate the power of stupid people in large numbers.-

You can substitute 2 tablespoons of regular flour or 1 tablespoon of
cornstarch instead of arrowroot.
Don't forget to dissolve it in a little water or broth first for
easier mixing and to avoid lumps.
Laura

On Thu 06 Nov 2008 08:17:49p, Laura from MomsRetro.com told us...

> You can substitute 2 tablespoons of regular flour or 1 tablespoon of
> cornstarch instead of arrowroot.
> Don't forget to dissolve it in a little water or broth first for
> easier mixing and to avoid lumps.
> Laura

Differences you should be aware of, in case they’ve not previously been
mentioned, is that arrowroot thickens almost instantly when cooked and is
virtually transparent. Cornstarch takes longer to thicken and is almost as
transparent. Flour takes the longest cooking to thicken and also to lose
its “starchy” taste, and has a cloudier appearance than either arrowroot or
cornstarch.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Thursday, 11(XI)/06(VI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4dys 3hrs 18mins
*******************************************
((((((((((HYPNOTIC))))))))(((((((TAG
LINE))))))))

On Thu 06 Nov 2008 10:01:55p, SteveB told us...

> Thanks, all. I'm still looking. I originally found out about this
> regarding soup thickening. I did learn to cook the flour first and make
> a blonde roux, and that turned out great in my last gravy with pork
> roast. I'd just like to find some, and then between the three learn to
> use the best at the right time. I'll keep looking.
>
> Steve

As I’m sure you’re learning, Steve, each thickener has its strong and weak
points and appropriateness for certain types of dishes. Flour cooked in a
roux is my first choice for really good gravy. Gravy made this way also
reheats well, although sometimes additional liquid needs to be added on
reheating. Some folks use cornstarch in gravy, and it’s not bad when first
used. However, I find it has a disagreeable texture when reheated.

If you haven’t seen this before, this is a good reference for comparing the
various starches and their recommended uses:

http://www.baking911.com/pantry/thickeners.htm

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Thursday, 11(XI)/06(VI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4dys 2hrs 32mins
*******************************************
Do not merely believe in miracles,
rely on them.

"Wayne Boatwright" > wrote in message
5.250...
> On Thu 06 Nov 2008 08:17:49p, Laura from MomsRetro.com told us...
>
>> You can substitute 2 tablespoons of regular flour or 1 tablespoon of
>> cornstarch instead of arrowroot.
>> Don't forget to dissolve it in a little water or broth first for
>> easier mixing and to avoid lumps.
>> Laura
>
> Differences you should be aware of, in case they've not previously been
> mentioned, is that arrowroot thickens almost instantly when cooked and is
> virtually transparent. Cornstarch takes longer to thicken and is almost
> as
> transparent. Flour takes the longest cooking to thicken and also to lose
> its "starchy" taste, and has a cloudier appearance than either arrowroot
> or
> cornstarch.
>

Thanks, all. I'm still looking. I originally found out about this
regarding soup thickening. I did learn to cook the flour first and make a
blonde roux, and that turned out great in my last gravy with pork roast.
I'd just like to find some, and then between the three learn to use the best
at the right time. I'll keep looking.

Steve

SteveB wrote:
>
> I've been looking for it at stores, and can't find it anywhere. Is it still
> made? I'm going to a kitchen specialty shop tomorrow and look there. I
> look in the spice and baking sections.
>
> Steve
>
>

Try a wholefood shop or an Asian shop.

On Thu, 6 Nov 2008 17:18:04 -0800 (PST), Brawny >
wrote:

>On Nov 6, 9:08*pm, "SteveB" <toquerville@zionvistas> wrote:
>> I've been looking for it at stores, and can't find it anywhere. *Is it still
>> made? *I'm going to a kitchen specialty shop tomorrow and look there. *I
>> look in the spice and baking sections.
>
>Won't be in a "regular" store....try a whole foods "organic"
>store....or I get mine at Penzey's.
>
>http://www.penzeys.com/cgi-bin/penze...arrowroot.html
>
You can't find it at safeway or lucky's anymore????


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Nov 6, 10:46*pm, Wayne Boatwright >
wrote:
> On Thu 06 Nov 2008 08:17:49p, Laura from MomsRetro.com told us...
>
> mentioned, is that arrowroot thickens almost instantly when cooked and is
> virtually transparent. *Cornstarch takes longer to thicken and is almost as
> transparent.

Use Clear Gel for a completely transparent thickener. Great for
cherry pies since it remains "sparkling" clear.

In article
>,
Brawny > wrote:

> On Nov 6, 10:46*pm, Wayne Boatwright >
> wrote:
> > On Thu 06 Nov 2008 08:17:49p, Laura from MomsRetro.com told us...
> >
> > mentioned, is that arrowroot thickens almost instantly when cooked and is
> > virtually transparent. *Cornstarch takes longer to thicken and is almost as
> > transparent.
>
> Use Clear Gel for a completely transparent thickener. Great for
> cherry pies since it remains "sparkling" clear.

Pectin is a great thickener, but it won't do for savory dishes!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Thu, 6 Nov 2008 21:01:55 -0800, SteveB wrote:

> "Wayne Boatwright" > wrote in message
> 5.250...
>> On Thu 06 Nov 2008 08:17:49p, Laura from MomsRetro.com told us...
>>
>>> You can substitute 2 tablespoons of regular flour or 1 tablespoon of
>>> cornstarch instead of arrowroot.
>>> Don't forget to dissolve it in a little water or broth first for
>>> easier mixing and to avoid lumps.
>>> Laura
>>
>> Differences you should be aware of, in case they've not previously been
>> mentioned, is that arrowroot thickens almost instantly when cooked and is
>> virtually transparent. Cornstarch takes longer to thicken and is almost
>> as
>> transparent. Flour takes the longest cooking to thicken and also to lose
>> its "starchy" taste, and has a cloudier appearance than either arrowroot
>> or
>> cornstarch.
>>
>
> Thanks, all. I'm still looking. I originally found out about this
> regarding soup thickening. I did learn to cook the flour first and make a
> blonde roux, and that turned out great in my last gravy with pork roast.
> I'd just like to find some, and then between the three learn to use the best
> at the right time. I'll keep looking.
>
> Steve

you could do something radical like asking the store manager. arrowroot
isn't terribly exotic.

your pal,
blake

"blake murphy" > wrote in message
.. .
> On Thu, 6 Nov 2008 21:01:55 -0800, SteveB wrote:
>
>> "Wayne Boatwright" > wrote in message
>> 5.250...
>>> On Thu 06 Nov 2008 08:17:49p, Laura from MomsRetro.com told us...
>>>
>>>> You can substitute 2 tablespoons of regular flour or 1 tablespoon of
>>>> cornstarch instead of arrowroot.
>>>> Don't forget to dissolve it in a little water or broth first for
>>>> easier mixing and to avoid lumps.
>>>> Laura
>>>
>>> Differences you should be aware of, in case they've not previously been
>>> mentioned, is that arrowroot thickens almost instantly when cooked and
>>> is
>>> virtually transparent. Cornstarch takes longer to thicken and is almost
>>> as
>>> transparent. Flour takes the longest cooking to thicken and also to
>>> lose
>>> its "starchy" taste, and has a cloudier appearance than either arrowroot
>>> or
>>> cornstarch.
>>>
>>
>> Thanks, all. I'm still looking. I originally found out about this
>> regarding soup thickening. I did learn to cook the flour first and make
>> a
>> blonde roux, and that turned out great in my last gravy with pork roast.
>> I'd just like to find some, and then between the three learn to use the
>> best
>> at the right time. I'll keep looking.
>>
>> Steve
>
> you could do something radical like asking the store manager. arrowroot
> isn't terribly exotic.
>
> your pal,
> blake

So far, it's Arrowroot 3, Managers 0.

Steve

In article >,
blake murphy > wrote:

> > Thanks, all. I'm still looking. I originally found out about this
> > regarding soup thickening. I did learn to cook the flour first and make a
> > blonde roux, and that turned out great in my last gravy with pork roast.
> > I'd just like to find some, and then between the three learn to use the
> > best
> > at the right time. I'll keep looking.
> >
> > Steve
>
> you could do something radical like asking the store manager. arrowroot
> isn't terribly exotic.
>
> your pal,
> blake

And if you wanted to be polite, Blake, you could have phrased that:

"Have you checked with the store manager to see if they carry it? They
may know where it's located, or order some for you".

It's not that hard Blake...
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Melba's Jammin' > wrote in
:

> In article >,
> "SteveB" <toquerville@zionvistas> wrote:
>
>> I've been looking for it at stores, and can't find it anywhere. Is
>> it still made? I'm going to a kitchen specialty shop tomorrow and
>> look there. I look in the spice and baking sections.
>>
>> Steve
>
> It is still made. I can buy it at my food co-op; also at Penzeys.
> Look near the cornstarch, maybe. (I'm guessing.)

I buy it in my local bulk food store (Food Barn a Scoop and Weigh type
store)...the place where you can buy a mess of dehydrated fruits and
veggies, 47 types of flour, bulk nuts, dried beans, bulk loose candies,
loose spices etc...But I live in Canada. If you live in the U.S. try a
health food store. Even Penzeys would be cheaper than a speciality store.

--

The beet goes on -Alan

"SteveB" <toquerville@zionvistas> wrote in message
...
> I've been looking for it at stores, and can't find it anywhere. Is it
> still made? I'm going to a kitchen specialty shop tomorrow and look
> there. I look in the spice and baking sections.
>
> Steve


I got mine at a bulk restaurant-supply type of place. Out here in the West,
we have Cash & Carry and Smart & Final.

I also like how arrowroot gives your food a nice glossy appearance. I use it
regularly in stir fry sauces.

Hasta,
Curt Nelson

"SteveB" <toquerville@zionvistas> wrote in message
...
> I've been looking for it at stores, and can't find it anywhere. Is it
> still made? I'm going to a kitchen specialty shop tomorrow and look
> there. I look in the spice and baking sections.
>
> Steve
>
> --
> -Never underestimate the power of stupid people in large numbers.-


Look in the spice section Commonly called St Vincent Arrowroot.

Dimitri



Genuine St. Vincent Arrowroot (Maranta Arundiaceace) produces a fine, very
pure form of starch, internationally acclaimed for its special properties.
The St. Vincent Arrowroot Industry, a totally indigenous agro processing
enterprise, undertakes the cultivation, processing and sale to selected
buyers.
Uses of the Product

Genuine St. Vincent Arrowroot is without smell, taste or allergenic
properties. It is manufactured under natural conditions without any chemical
additives. In its natural form it is in high demand as a cooking thickener
of gravies, and sauces. The product is used for inclusion in spice packs
sold at supermarkets and groceries and finds a place in drug stores as cure
for stomach ailments.

Arrowroot Startch is derived from the Rhizomes
The commodity can be used to replace wheat or other cereals in cereal free
products for persons who are affected by cereal intolerance. Arrowroot
starch is also a much sought after product for use in cookies, baby foods,
dessert mixes and breakfast foods. It can be used as an odourless baby
powder. Arrowroot starch continues to be highly regarded for its use in
production of high quality computer paper as well as for a myriad of food,
beverages, animal feeds and pharmaceutical products.
By products of the arrowroot-starch manufacturing process such as madungo is
a highly priced local product with tremendous market/sale possibilities, yet
to be fully exploited. Waste products such as the 'coarse bittee', 'fine
bittee' and fruit water can be processed and promoted as potential outputs
of the manufacturing process.
History
St. Vincent and the Grenadines has a long history of arrowroot production.
The industry arose from humble beginnings as the food and medicine of the
Carib and Garifuna peoples to the status of a major export of St. Vincent
during the period 1900 to 1965. It became an important commodity in colonial
trade in the 1930's. As the sugar industry declined in the nineteenth
century, cultivation of arrowroot was developed to fill the void. Since
then, the acrerage declined steadily and the crop was eclipsed by
competition from other crops, particularly banana. Evidence of its former
glory is indicated by the ruins of the various magnificent 19th century
factories located in every valley on St. Vincent's mainland.

Arrowroot Fields along the Windward Coastline
Arrowroot cultivation is now concentrated on farms located north of the
Rabacca River particularly in the Owia area. In 1998/99, the industry
produced 312,000 lbs of starch, which represents about three percent of the
maximum levels that the island exported in the 1960s.
In the past, the St. Vincent Arrowroot Industry played an important role in
the economy of SVG, contributing close to 50% of the country's foreign
export earnings and was the principal source of employment and income of the
rural people from the 1930s to the 1960s. During the War Years, the Industry
donated a spitfire fighter plane to the Colonial War efforts. By the end of
the War, the industry contributed to the construction of the Peace Memorial
Hall in recognition of local effort to the War.
Cultivation
The arrowroot plant Is very hardy and not very demanding in its
requirements. St. Vincent, particularly the north-east coast, provides the
ideal growing conditions for optimal yields; deep, well drained, slightly
acidic so its and a hot humid climate. The main pest is the arrowroot leaf
roller (Calpodes ethelius) which is kept under control by natural agents
through an Integrated Pest Management Program of the Crop Protection Unit of
the Ministry of Agriculture, Land and Fisheries.

Arrowroot is Harvested by Hand
Arrowroot farming is labour intensive especially at harvesting which is done
manually. The starch is derived from the underground storage stems or
rhizomes, which are plowed up, manually removed from the field and processed
at the plant located at Owia. The dried starch is refined and tested for
purity, graded and packaged for export.
Stakeholders
Small farmers form the backbone of the industry are the major contributors
to the cultivation. The number of farmers cultivating the crop in 1998 was
estimated at 172 on approximately 200 acres of land in 26 farming
communities.
In recent times, six major studies were commissioned to examine the causes
of the industry decline and to provide recommendations for its improvement.
Kairi Consultants Limited was contracted by the Government of St. Vincent
and the Grenadines (GoSVG) to undertake a feasibility study for the
Expansion of the Arrowroot Industry in St. Vincent. The findings of the
study provide strategic actions to be taken to improve the status of the
Industry.
The Government of St. Vincent and the Grenadines recognises the value of the
agricultural food industrial sector for employment, income and poverty
reduction.
New opportunities for free trade and access to world markets through the New
World Order, provides traditional industries such as the Arrowroot starch
industry with greatly enhanced opportunities to earn foreign exchange.
This article first appeared in The Ins & Outs of St. Vincent & the
Grenadines. It is published courtesy of Miller Publishing Co. Ltd. Visit
their website Ins & Outs of Barbados

Arri London wrote:
>
> SteveB wrote:
>> I've been looking for it at stores, and can't find it anywhere. Is it still
>> made? I'm going to a kitchen specialty shop tomorrow and look there. I
>> look in the spice and baking sections.
>>
>> Steve
>>
>>
>
> Try a wholefood shop or an Asian shop.


At a regular supermarket look among the spices. I've seen it in
glass jars on the racks where they display the spices in alphabetical order.

gloria p

Gloria P wrote:
>
> Arri London wrote:
> >
> > SteveB wrote:
> >> I've been looking for it at stores, and can't find it anywhere. Is it still
> >> made? I'm going to a kitchen specialty shop tomorrow and look there. I
> >> look in the spice and baking sections.
> >>
> >> Steve
> >>
> >>
> >
> > Try a wholefood shop or an Asian shop.
>
> At a regular supermarket look among the spices. I've seen it in
> glass jars on the racks where they display the spices in alphabetical order.
>
> gloria p


True. But some have it and some don't. It doesn't seem very exotic, but
maybe in some regions it is...

"Arri London" > wrote in message
...
>
>
> Gloria P wrote:
>>
>> Arri London wrote:
>> >
>> > SteveB wrote:
>> >> I've been looking for it at stores, and can't find it anywhere. Is it
>> >> still
>> >> made? I'm going to a kitchen specialty shop tomorrow and look there.
>> >> I
>> >> look in the spice and baking sections.
>> >>
>> >> Steve
>> >>
>> >>
>> >
>> > Try a wholefood shop or an Asian shop.
>>
>> At a regular supermarket look among the spices. I've seen it in
>> glass jars on the racks where they display the spices in alphabetical
>> order.
>>
>> gloria p
>
>
> True. But some have it and some don't. It doesn't seem very exotic, but
> maybe in some regions it is...

I know one thing. The first time I see it, I'm going to buy the largest
size they have.

Steve

On Fri, 7 Nov 2008 08:18:05 -0800, SteveB wrote:

> "blake murphy" > wrote in message
> .. .
>> On Thu, 6 Nov 2008 21:01:55 -0800, SteveB wrote:
>>
>>> "Wayne Boatwright" > wrote in message
>>> 5.250...
>>>> On Thu 06 Nov 2008 08:17:49p, Laura from MomsRetro.com told us...
>>>>
>>>>> You can substitute 2 tablespoons of regular flour or 1 tablespoon of
>>>>> cornstarch instead of arrowroot.
>>>>> Don't forget to dissolve it in a little water or broth first for
>>>>> easier mixing and to avoid lumps.
>>>>> Laura
>>>>
>>>> Differences you should be aware of, in case they've not previously been
>>>> mentioned, is that arrowroot thickens almost instantly when cooked and
>>>> is
>>>> virtually transparent. Cornstarch takes longer to thicken and is almost
>>>> as
>>>> transparent. Flour takes the longest cooking to thicken and also to
>>>> lose
>>>> its "starchy" taste, and has a cloudier appearance than either arrowroot
>>>> or
>>>> cornstarch.
>>>>
>>>
>>> Thanks, all. I'm still looking. I originally found out about this
>>> regarding soup thickening. I did learn to cook the flour first and make
>>> a
>>> blonde roux, and that turned out great in my last gravy with pork roast.
>>> I'd just like to find some, and then between the three learn to use the
>>> best
>>> at the right time. I'll keep looking.
>>>
>>> Steve
>>
>> you could do something radical like asking the store manager. arrowroot
>> isn't terribly exotic.
>>
>> your pal,
>> blake
>
> So far, it's Arrowroot 3, Managers 0.
>
> Steve

how odd. i don't use it, but i'm pretty sure it's in my grocery with the
flour and cornstarch.

it is true that managers sometimes don't know their inventory, but often
they do.

your pal,
blake

On Fri, 07 Nov 2008 12:01:17 -0600, Omelet wrote:

> In article >,
> blake murphy > wrote:
>
>>> Thanks, all. I'm still looking. I originally found out about this
>>> regarding soup thickening. I did learn to cook the flour first and make a
>>> blonde roux, and that turned out great in my last gravy with pork roast.
>>> I'd just like to find some, and then between the three learn to use the
>>> best
>>> at the right time. I'll keep looking.
>>>
>>> Steve
>>
>> you could do something radical like asking the store manager. arrowroot
>> isn't terribly exotic.
>>
>> your pal,
>> blake
>
> And if you wanted to be polite, Blake, you could have phrased that:
>
> "Have you checked with the store manager to see if they carry it? They
> may know where it's located, or order some for you".
>
> It's not that hard Blake...

i didn't think steve was such a delicate flower. but you're right.

your pal,
blake

On Fri, 07 Nov 2008 16:28:25 -0700, Gloria P wrote:

> Arri London wrote:
>>
>> SteveB wrote:
>>> I've been looking for it at stores, and can't find it anywhere. Is it still
>>> made? I'm going to a kitchen specialty shop tomorrow and look there. I
>>> look in the spice and baking sections.
>>>
>>> Steve
>>>
>>>
>>
>> Try a wholefood shop or an Asian shop.
>
>
> At a regular supermarket look among the spices. I've seen it in
> glass jars on the racks where they display the spices in alphabetical order.
>
> gloria p

i seem to recall seeing it there as well, but at a ridiculous price.

your pal,
blake

In article >,
blake murphy > wrote:

> it is true that managers sometimes don't know their inventory, but often
> they do.
>
> your pal,
> blake

They can generally look it up on one of their computers.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
blake murphy > wrote:

> On Fri, 07 Nov 2008 12:01:17 -0600, Omelet wrote:
>
> > In article >,
> > blake murphy > wrote:
> >
> >>> Thanks, all. I'm still looking. I originally found out about this
> >>> regarding soup thickening. I did learn to cook the flour first and make
> >>> a
> >>> blonde roux, and that turned out great in my last gravy with pork roast.
> >>> I'd just like to find some, and then between the three learn to use the
> >>> best
> >>> at the right time. I'll keep looking.
> >>>
> >>> Steve
> >>
> >> you could do something radical like asking the store manager. arrowroot
> >> isn't terribly exotic.
> >>
> >> your pal,
> >> blake
> >
> > And if you wanted to be polite, Blake, you could have phrased that:
> >
> > "Have you checked with the store manager to see if they carry it? They
> > may know where it's located, or order some for you".
> >
> > It's not that hard Blake...
>
> i didn't think steve was such a delicate flower. but you're right.
>
> your pal,
> blake

Wow, thanks :-)
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Sat 08 Nov 2008 11:11:12a, blake murphy told us...

> how odd. i don't use it, but i'm pretty sure it's in my grocery with
> the flour and cornstarch.
>
> it is true that managers sometimes don't know their inventory, but often
> they do.
>
> your pal,
> blake

In stores I frequent it’s packaged in jars in the spice section. Most
recipes don’t call for large quantities of it.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Saturday, 11(XI)/08(VIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
2dys 7hrs 54mins
*******************************************
Cats must hide in the kitchen drawers
and jump out at Mom.

"Wayne Boatwright" > wrote in message
5.250...
> On Thu 06 Nov 2008 10:01:55p, SteveB told us...
>
>> Thanks, all. I'm still looking. I originally found out about this
>> regarding soup thickening. I did learn to cook the flour first and make
>> a blonde roux, and that turned out great in my last gravy with pork
>> roast. I'd just like to find some, and then between the three learn to
>> use the best at the right time. I'll keep looking.
>>
>> Steve
>
> As I'm sure you're learning, Steve, each thickener has its strong and weak
> points and appropriateness for certain types of dishes. Flour cooked in a
> roux is my first choice for really good gravy. Gravy made this way also
> reheats well, although sometimes additional liquid needs to be added on
> reheating. Some folks use cornstarch in gravy, and it's not bad when
> first
> used. However, I find it has a disagreeable texture when reheated.
>
> If you haven't seen this before, this is a good reference for comparing
> the
> various starches and their recommended uses:
>
> http://www.baking911.com/pantry/thickeners.htm
>
> --
> Wayne Boatwright
>
I agree completely about roux. You really have to cook the flour. I make
roux in a microwave with olive oil, rather than the traditional butter. You
can "stay" in the microwave and heat milk or stock to make your béchamel or
volute without ever going to the stovetop. The other important thing about
the other starches is that both arrowroot and cornstarch thickened sauces
thin when they're reheated. If you "cook" the flour the sauce is absolutely
clear, and stays consistently clear with no flour taste. As long as you stir
now and then you can make a good brown roux.

Theron



Theron

Theron