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Author Topic: Why do chefs rate arrowroot above cornflour for thickening sauces?  (Read 2134 times)

Offline redslap

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What's the actual difference - is it a taste or texture thing?

Offline macavity

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Re: Why do chefs rate arrowroot above cornflour for thickening sauces?
« Reply #1 on: 03 April, 2009, 06:50:52 PM »
Cornflour is a cheats way of thickening sauces and gravies and I for one will not have it in any kitchen that is my work place. Cornstarch or cornflour is a white flour which is milled from Indian corn or maize.

Arrowroot is a name given to starch food materials and obtained from the roots and rhizomes of various unrelated plants of the tropical regions

There is a legend that this name originated because the indians considered the sap obtained from the rhizomes was capable of healing wounds caused by arrows. Hence the english name arrow-root. The fact is however that arrowroot takes its name from the Amercian Indian word for flour root araruta.

This is a delicate starch and used for thickening soups, gravies also a preparation for blamcmanges, milk puddings and numerous sweet dishes.

easily digestible and a valued food for young children, invalids and the aged.

This information is from a book called Larousse Gastronomique which is my bible that I use in my cooking and would reconmend it to anyone that wants to know about any cooking recipes or the various names that are used in the kitchen