what is arrowroot?

Answer 1

Hi !!!
Here you go...

Arrowroot
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General Description:

Arrowroot is a white powder extracted from the root of a West Indian plant, Marantha arundinacea. It looks and feels like cornstarch.

Geographical Sources:
Arrowroot is grown in Brazil and Thailand

Traditional Ethnic Uses:
Arrowroot is used as a thickening agent for sauces, fruit pie fillings and glazes, and puddings.

Taste and Aroma:
Arrowroot has no flavor.

History/Region of Origin:
Arrowroot is indigenous to the West Indies, where native people, the Arawaks, used the powder. The Arawaks used the substance to draw out toxins from people wounded by poison arrows. Its name is thought to be derived from that practice.

A Few Ideas to Get You Started:
Arrowroot mixtures thicken at a lower temperature than mixtures made with flour or cornstarch. Mix Arrowroot with cool liquids before adding hot liquids, then cook until mixture thickens. Remove immediately to prevent mixture from thinning. Two teaspoons of Arrowroot can be substituted for 1 tablespoon of cornstarch. One teaspoon of Arrowroot can be substituted for 1 tablespoon of flour. Arrowroot makes clear, shimmering fruit gels and prevents ice crystals from forming in homemade ice cream.

Answer 2

Ingredients

Arrowroot

Arrowroot powder is a starch thickener. It has several advantages over other thickeners in that arrowroot powder has a more neutral flavor and especially good as thickener in delicately flavored liquids. It works at low temperatures, tolerates acidic ingredients and prolonged cooking.
While some sauces thickened with other starches become spongy if frozen, arrowroot powder thickened sauces stand up under freezing and thawing.

Arrowroot powder is not recommended for dairy based sauces however as it tends to turn slimy. It is best for desserts sauces but the visual appearance of meat sauces leaves a less than desirable result.

To use Arrowroot powder mix equal parts of powder and liquid to form a slurry. Then stir it into hot liquid for about 30 seconds til blended.

1 part arrowroot powder replaces 2 parts flour.

RECIPE

CHERRY SAUCE

Ingredients:

2 cans of red tart pitted cherries and juice
2/3 c unsweetened pineapple juice
4 t. lemon juice
1/4 c arrowroot powder*
1 c. sugar* or xylitol* (for sugar free)

Drain cherries and set aside. Combine all juices (reserve 1/4 c) in pan and heat to simmer. Blend arrowroot with 1/4 c of combined juice to form slurry, then whisk into juice in pan. Add sugar, cherries and cook, stirring constantly over medium heat for few minutes until thickened.
*These items available at www.barryfarm.com

Answer 3

It's a great little thickener. I use it for gravies when I'm making something just for me, and it's wonderful! I don't use white flour for anything, and whole wheat flour thickens, but not as well. I've used it for a few sauces too. It works just like corn starch (mix with cold water). I like that it comes in a little jar. It keeps much better that way. Corn starch comes in a box, and I don't use this type of thickener so much that I need the size box that corn starch come in. Arrowroot is also healthier.

Answer 4

Arrowroot

Description:

Fung quat or arrowroot is a tuber (or rhizome) that grows in various shapes, sometimes resembling its 1” diameter root to a large, misshapen coconut. Its use is thought to have originated with the Arucu Indians, who used aru root to treat poisoned-arrow wounds. When cooked, its texture is like a mealy potato with a slightly sweet, nut-like flavor.

Usage:

Peel then boil, steam, braise or add to soups or serve with chicken or spicy sausage.

Answer 5

A white, powdery thickening agent similar to cornstarch but it's finer than flour. It provides a clear finish to gravy and sauces instead of a cloudy, pasty one as you would get with flour. It was used by American Indians to heal arrow wounds, hence, the name.