what is arrowroot?

Answer 1

arrowroot is a white starchy powder, much like cornflour. It is obtained from a variety of cycas plant

Answer 2

Arrowroot is a white starchy powder, which is then turned into flour. It is also gluten free, so it is widely used in cooking among coeliac disease sufferers. It is very similar to cornflour, so it can be used as a thickening agent, or any other recipe that uses cornflour. But there is a few main differences between arrowroot flour and cornflour, is that arrowroot flour is a lot more starchy than cornflour, so when used in any recipes instead of cornflour, the result is a much more smooth, light and lump free mixture, such as thickening sauces and gravies, and baking sponges and souffles and other cakes. The other difference is that arrowroot flour has excellent gelling and setting properties, namely the fact that it cooks and sets clear, which makes it an excellent flour to use when making jellies and puddings, and also for thickening sauces, since you don't see the specks of flour that sometimes happens with the use of cornflour. And because it is so starchy you will need less than the usual measurement for cornflour.

Answer 3

arrowroot = arrow root = Chinese potato (this name also is used for jicama) = goo = seegoo = arrowhead = Chinese arrowhead = tse goo = ci gu = tsu goo Notes: The name arrowroot is more commonly associated with a thickener that's made from the plant. A fresh arrowroot tuber looks like a small onion, only without the layers. It should be peeled, and then it can be boiled or stir-fried. Look for it in Chinese markets during the winter. Substitutes: water chestnuts OR jicama

Answer 4

It could be the name of a biscuit that is often used in cooking (crushed). A plain biscuit called an Arrowroot biscuit. Made by Arnotts.

Answer 5

i believe an arrowroot is a childs biscuit.

Answer 6

it is a thickening agent --similar to corn starch