A while back I got a large bag of arrowroot powder for making fabulous cookies for my soon to be teething baby. Well now that her teeth are in I still had that large bag of arrowroot powder, funny how that happens. However I have discovered over the last few months that that arrowroot powder is a mighty fine tool to have on hand. If you are like me you are in the process of shying away from anything that is a gmo-corn product, cornstarch included. Arrowroot powder is a great cornstarch replacer, and it has no flavor.
So here is how it works:
Use one Tablespoon Arrowroot powder per cup of liquid. So if you have a pot that has 2 cups of liquid you would add 2 tablespoons arrowroot powder. However you do not just add it too your liquid. First you get your liquid to the boiling point hot, and while your liquid is getting hot you make a slurry with your arrowroot powder and an equal amount of cold water. Once your slurry is made and your liquid is hot you mix the two together, within 30 seconds your hot liquid will thicken. It is important to not stir your liquid for very long otherwise it will go runny again.
We have used arrowroot powder for thickening chicken broth to pour on baked and mashed potatoes, mixed in with orange juice to make a sugar free sauce for pancakes, I have mixed it in with soups to help them be a bit thicker, and in Asian cooking when you want your sauce to sit on the rice and not sink into the rice. I have a friend who told me that her brother, who is a baker in San Francisco, uses arrowroot powder to thicken glazes they pour on cakes. Yum!
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