Guest guest Posted March 6, 2004 Report Share Posted March 6, 2004 >Why is arrowroot " better " than cornstarch? Or is the difference so >negligible that it's six o' one ... ? Well, if you are a gourmet cook, arrowroot works faster and it doesn't clump as easy, I think. Gourmet cooks definitely prefer it. Also gives a slightly different texture. For white sauces and gumbos, potato starch is preferred. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2004 Report Share Posted March 7, 2004 > Why is arrowroot " better " than cornstarch? Or is the difference so > negligible that it's six o' one ... ? > Whatcha going to use it for? It all depends. Sharon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2004 Report Share Posted March 7, 2004 At 01:25 PM 3/7/04 -0000, you wrote: >> Why is arrowroot " better " than cornstarch? Or is the difference so >> negligible that it's six o' one ... ? >> >Whatcha going to use it for? It all depends. > I was making egg foo yung last night, and wondered why I was using arrowroot for the sauce. :-D MFJ There are no stupid questions, but there are plenty of silly ones. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2004 Report Share Posted March 7, 2004 Yes, like I said, they have different uses. From the Cook's Thesaurus http://www.foodsubs.com/ThickenStarch.html Arrowroot is good for acidic liquids. Cornstarch will breakdown. On the otherhand, cornstarch is good for dairy dishes, if you can't make a roux. Sharon > >> Why is arrowroot " better " than cornstarch? Or is the difference so > >> negligible that it's six o' one ... ? > >> > >Whatcha going to use it for? It all depends. > > > > I was making egg foo yung last night, and wondered why I was using > arrowroot for the sauce. :-D > > > > MFJ > There are no stupid questions, but there are plenty of silly ones. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2004 Report Share Posted March 7, 2004 From a whole food viewpoint, rathet than a chef's viewpoint.... I thought one of the reasons to use arrowroot is that it's a whole food, while cornstarch is a refined carb based on a food that many people are allergic to. Does that ring a bell with anyone? > >> Why is arrowroot " better " than cornstarch? Or is the difference so > >> negligible that it's six o' one ... ? > >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2004 Report Share Posted March 7, 2004 How about from the perspective of a whole food chef, huh? wink. So, cornstarch is a fine, powdery flour ground from the endosperm, or white heart, of the corn kernel. Lacking gluten, it is used as a neutral-flavored thickening agent in such preparations as sauces and fillings and to give baked goods a delicate texture. It is also known as cornflour. Arrowroot is the starchy product of a tropical tuber. The rootstalks are dried and ground into a super fine powder. It is used as a thickening agent much like cornstarch and is more easily digested than wheat flour. Its thickening power is about twice that of wheat flour. Arrowroot is tasteless and becomes clear when cooked. Unlike cornstarch, it doesn't have a chalky taste when it is undercooked. It should be mixed with a cold liquid before being heated or added to hot mixtures. Gosh, it's so great to be able to be both a trained culinary expert & NT fanatic. Ding. Sharon > > >> Why is arrowroot " better " than cornstarch? Or is the > difference so > > >> negligible that it's six o' one ... ? > > >> Quote Link to comment Share on other sites More sharing options...
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