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Using Arrowroot as Thickener
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W
Feb 22, 2016, 5:03:20 PM2/22/16
to
I made a first attempt at using arrowroot as a thickener and failed. I'm
hoping for some guidance.
Cornstarch is a good thickener to use at high temperatures. To contrast,
Arrowroot supposedly thickens between 158 F and 175 F, and at higher
temperatures the thickening action stops.
I boiled a pot of water to 170 F then put in a Ball canning jar with one cup
of water and two tablespoons of arrowroot powder. I mixed in the arrowroot
into the water to create a slurry, and then I let the Ball jar heat up to
170 F. Around 160 F the arrowroot did start to thicken, but it was a weak
gel. After about 20 minutes at 170 F, I took out the Ball jar and let it
cool. Somehow the arrowroot de-gelled and it became a liquid again.
What am I doing wrong here? How do I get the gel to stick (pun intended)?
If I overheat to beyond 175 F, is the gel going to remain, or will it
actually undo at those higher temperatures?
--
W
hoping for some guidance.
Cornstarch is a good thickener to use at high temperatures. To contrast,
Arrowroot supposedly thickens between 158 F and 175 F, and at higher
temperatures the thickening action stops.
I boiled a pot of water to 170 F then put in a Ball canning jar with one cup
of water and two tablespoons of arrowroot powder. I mixed in the arrowroot
into the water to create a slurry, and then I let the Ball jar heat up to
170 F. Around 160 F the arrowroot did start to thicken, but it was a weak
gel. After about 20 minutes at 170 F, I took out the Ball jar and let it
cool. Somehow the arrowroot de-gelled and it became a liquid again.
What am I doing wrong here? How do I get the gel to stick (pun intended)?
If I overheat to beyond 175 F, is the gel going to remain, or will it
actually undo at those higher temperatures?
--
W
Julie Bove
Feb 22, 2016, 6:20:17 PM2/22/16
to
"W" <persis...@spamarrest.com> wrote in message
news:MLOdnZDPeOI8GFbL...@giganews.com...
generally don't use cornstarch as it will break down upon reheating. Not
sure if the arrowroot will do this or not. My preferred thickeners for
cooked foods are either sweet rice (glutinous) flour or Wondra, a precooked
wheat flour.
Your mistake could be that you never brought the mixture to a boil. I don't
know why you seem to have such a fascination with low temp. cooking. You
need to boil something for at least a minute for the thickening to begin.
Boiling being 212 degrees. However... I am not sure if this applies to
arrowroot. I know it will thicken without cooking. Perhaps cooking breaks
it down? Not sure.
W
Feb 22, 2016, 8:57:33 PM2/22/16
to
"Julie Bove" <juli...@frontier.com> wrote in message
news:nag4tq$2am$1...@dont-email.me...
Supposedly, Arrowroot has the quality of thickening only between 158 and 175
F, which means by definition you do not bring it to a boil.
I am also not sure what happens with Arrowroot when you go above these
temperatures. One possibility is that it stops the gel process but the gel
remains. The other possibility is the gel breaks down and is ruined.
Maybe someone can clarify that.
In any case, I was cooking it 170F for 20 minutes, which should be right in
the target range for Arrowroot. And I did get a lot of thickening. It
just didn't hold.
--
W
news:nag4tq$2am$1...@dont-email.me...
F, which means by definition you do not bring it to a boil.
I am also not sure what happens with Arrowroot when you go above these
temperatures. One possibility is that it stops the gel process but the gel
remains. The other possibility is the gel breaks down and is ruined.
Maybe someone can clarify that.
In any case, I was cooking it 170F for 20 minutes, which should be right in
the target range for Arrowroot. And I did get a lot of thickening. It
just didn't hold.
--
W
W
Feb 22, 2016, 8:59:18 PM2/22/16
to
> Your mistake could be that you never brought the mixture to a boil. I
don't
> know why you seem to have such a fascination with low temp. cooking. You
> need to boil something for at least a minute for the thickening to begin.
> Boiling being 212 degrees. However... I am not sure if this applies to
> arrowroot. I know it will thicken without cooking. Perhaps cooking
breaks
> it down? Not sure.
One reason to use Arrowroot over other thickeners is that it is relatively
don't
> know why you seem to have such a fascination with low temp. cooking. You
> need to boil something for at least a minute for the thickening to begin.
> Boiling being 212 degrees. However... I am not sure if this applies to
> arrowroot. I know it will thicken without cooking. Perhaps cooking
breaks
> it down? Not sure.
clear. For something like a fruit topping that is a desirable quality.
For something like a gravy, or a meat sauce, a more cloudy thickener like
cornstarch might be preferred.
--
W
sf
Feb 23, 2016, 3:17:28 AM2/23/16
to
On Mon, 22 Feb 2016 17:59:14 -0800, "W" <persis...@spamarrest.com>
wrote:
> One reason to use Arrowroot over other thickeners is that it is relatively
> clear. For something like a fruit topping that is a desirable quality.
There's a better product for that and it's called Clear Jel.
--
sf
wrote:
> One reason to use Arrowroot over other thickeners is that it is relatively
> clear. For something like a fruit topping that is a desirable quality.
--
sf
Helpful person
Feb 23, 2016, 9:13:50 AM2/23/16
to
On Monday, February 22, 2016 at 8:59:18 PM UTC-5, W wrote:
>
> One reason to use Arrowroot over other thickeners is that it is relatively
> clear. For something like a fruit topping that is a desirable quality.
>
> For something like a gravy, or a meat sauce, a more cloudy thickener like
> cornstarch might be preferred.
>
> --
> W
For a fruit topping why not use gelatin?
>
> One reason to use Arrowroot over other thickeners is that it is relatively
> clear. For something like a fruit topping that is a desirable quality.
>
> For something like a gravy, or a meat sauce, a more cloudy thickener like
> cornstarch might be preferred.
>
> --
> W
In the opinion of most chefs cloudy sauces are to be avoided. Much effort is used to avoid cloudiness.
http://www.richardfisher.com
Sqwertz
Feb 23, 2016, 12:59:16 PM2/23/16
to
On 2/23/2016 12:47 AM, Sqwertz wrote:
> When
> it's the latter you shouldn't even bother offering advice.
>
> -sw
As a PROUD and un-indicted (so far) woman-stalker, I know!!!!
-----------------------------------------------------------------------------------
swe...@cluemail.compost
<i6x4dy0h0232$.d...@sqwertz.com>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com
Sorry I don't fit either of your Ideal Psycho Pal Profiles.
-sw
---------------------------------------------------------------------------------------
I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.
----------------------------------------------------------------------------------------
> When
> it's the latter you shouldn't even bother offering advice.
>
> -sw
As a PROUD and un-indicted (so far) woman-stalker, I know!!!!
-----------------------------------------------------------------------------------
swe...@cluemail.compost
<i6x4dy0h0232$.d...@sqwertz.com>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com
Sorry I don't fit either of your Ideal Psycho Pal Profiles.
-sw
---------------------------------------------------------------------------------------
I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.
----------------------------------------------------------------------------------------
Sqwertz
Feb 23, 2016, 12:59:30 PM2/23/16
to
On 2/23/2016 12:52 AM, Sqwertz wrote:
> I just gave up on it since I don't make clear sauces. If I
> really needed some I would invest in some ClearJel(tm).
> I just gave up on it since I don't make clear sauces. If I
> really needed some I would invest in some ClearJel(tm).
W
Feb 24, 2016, 6:16:52 PM2/24/16
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:1hf6gbc6xjq6i$.dlg@sqwertz.com...
> I've always had bad luck with arrowroot. I've always needed 2-3 times
> as much as recipe calls for. And it will break down with prolonged
> heat (as well as overheating). 20 minutes was too long. 5 minutes at
> most. I just gave up on it since I don't make clear sauces. If I
I have seen it recommended for yogurt recipes as well.
I think you nailed it that I exceeded the time limit. So my guess is that
this is a thickener where you have to just whisk it, wait for the moment
that it forms the gel consistency you want, and then immediately remove it
from heat.
--
W
news:1hf6gbc6xjq6i$.dlg@sqwertz.com...
> as much as recipe calls for. And it will break down with prolonged
> heat (as well as overheating). 20 minutes was too long. 5 minutes at
> most. I just gave up on it since I don't make clear sauces. If I
> really needed some I would invest in some ClearJel(tm).
Well at least I have company on this issue.
I have seen it recommended for yogurt recipes as well.
I think you nailed it that I exceeded the time limit. So my guess is that
this is a thickener where you have to just whisk it, wait for the moment
that it forms the gel consistency you want, and then immediately remove it
from heat.
--
W
W
Feb 24, 2016, 8:22:01 PM2/24/16
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:1hf6gbc6xjq6i$.dlg@sqwertz.com...
> On Mon, 22 Feb 2016 14:03:12 -0800, W wrote:
>
news:1hf6gbc6xjq6i$.dlg@sqwertz.com...
> On Mon, 22 Feb 2016 14:03:12 -0800, W wrote:
>
> I've always had bad luck with arrowroot. I've always needed 2-3 times
> as much as recipe calls for. And it will break down with prolonged
> heat (as well as overheating). 20 minutes was too long. 5 minutes at
> most. I just gave up on it since I don't make clear sauces. If I
> really needed some I would invest in some ClearJel(tm).
Okay, success! Based on your feedback, I heated a cup of water to 165 F.
> as much as recipe calls for. And it will break down with prolonged
> heat (as well as overheating). 20 minutes was too long. 5 minutes at
> most. I just gave up on it since I don't make clear sauces. If I
> really needed some I would invest in some ClearJel(tm).
I mixed a slurry of two tablespoons into a small amount of cool water, and
once mixed I added that to the heated water. I mixed that and it started
to gel right away. I mixed it every 15 seconds for about two minutes,
until it was about as clear as I guessed it might get, and then I took it
off the stove.
The gel held well as it cooled, and the result seems to confirm that you add
arrowroot as a final step, then immediately take it off heat once you have
the desired thickness and/or clarity.
I guess this needs to be made into a Youtube video because 19 out of 20
cooking articles that talked about arrowroot couldn't even identify a
correct temperature.
--
W
dsi1
Feb 25, 2016, 12:57:13 AM2/25/16
to
Julie Bove
Feb 25, 2016, 7:24:26 AM2/25/16
to
"dsi1" <dsi...@yahoo.com> wrote in message
news:1a67cd02-7bba-4f7e...@googlegroups.com...
But arrowroot is a different beast. As I said prior, I have only ever used
it to thicken uncooked things like faux mayo.
W
Feb 27, 2016, 2:41:32 PM2/27/16
to
On Wednesday, February 24, 2016 at 3:22:01 PM UTC-10, W wrote:
> "Sqwertz" <swe...@cluemail.compost> wrote in message
> news:1hf6gbc6xjq6i$.dlg@sqwertz.com...
> "Sqwertz" <swe...@cluemail.compost> wrote in message
> news:1hf6gbc6xjq6i$.dlg@sqwertz.com...
> > I've always had bad luck with arrowroot. I've always needed 2-3 times
> > as much as recipe calls for. And it will break down with prolonged
> > heat (as well as overheating). 20 minutes was too long. 5 minutes at
> > most. I just gave up on it since I don't make clear sauces. If I
> > really needed some I would invest in some ClearJel(tm).
>
> Okay, success! Based on your feedback, I heated a cup of water to 165 F.
> I mixed a slurry of two tablespoons into a small amount of cool water, and
> once mixed I added that to the heated water. I mixed that and it started
> to gel right away. I mixed it every 15 seconds for about two minutes,
> until it was about as clear as I guessed it might get, and then I took it
> off the stove.
>
> The gel held well as it cooled, and the result seems to confirm that you
add
> arrowroot as a final step, then immediately take it off heat once you have
> the desired thickness and/or clarity.
>
> I guess this needs to be made into a Youtube video because 19 out of 20
> cooking articles that talked about arrowroot couldn't even identify a
> correct temperature.
> > as much as recipe calls for. And it will break down with prolonged
> > heat (as well as overheating). 20 minutes was too long. 5 minutes at
> > most. I just gave up on it since I don't make clear sauces. If I
> > really needed some I would invest in some ClearJel(tm).
>
> Okay, success! Based on your feedback, I heated a cup of water to 165 F.
> I mixed a slurry of two tablespoons into a small amount of cool water, and
> once mixed I added that to the heated water. I mixed that and it started
> to gel right away. I mixed it every 15 seconds for about two minutes,
> until it was about as clear as I guessed it might get, and then I took it
> off the stove.
>
> The gel held well as it cooled, and the result seems to confirm that you
add
> arrowroot as a final step, then immediately take it off heat once you have
> the desired thickness and/or clarity.
>
> I guess this needs to be made into a Youtube video because 19 out of 20
> cooking articles that talked about arrowroot couldn't even identify a
> correct temperature.
> No video needed - thickening a liquid is basic cooking. No thermometer
needed either. Bring the liquid to slow simmer, add slurry, stir mixture to
low boil until thickened, continue low simmer with
> stirring for a minute or two. That's it. A cook will do this countless
times. You might want to start with basic cooking techniques first.
It will amaze you to learn that lots of people - like Sqwertz - have done
needed either. Bring the liquid to slow simmer, add slurry, stir mixture to
low boil until thickened, continue low simmer with
> stirring for a minute or two. That's it. A cook will do this countless
times. You might want to start with basic cooking techniques first.
exactly what you describe and Arrowroot behaves badly.
Technically, your instructions are wrong. A "slow simmer" is between 185
and 212 F and this is the wrong temperature for Arrowroot.
--
W
W
Feb 27, 2016, 2:44:07 PM2/27/16
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:1hf6gbc6xjq6i$.dlg@sqwertz.com...
news:1hf6gbc6xjq6i$.dlg@sqwertz.com...
> On Mon, 22 Feb 2016 14:03:12 -0800, W wrote:
>
>
> I've always had bad luck with arrowroot. I've always needed 2-3 times
> as much as recipe calls for. And it will break down with prolonged
> heat (as well as overheating). 20 minutes was too long. 5 minutes at
> most. I just gave up on it since I don't make clear sauces. If I
> really needed some I would invest in some ClearJel(tm).
So I got the Arrowroot to thicken, then left it in a Mason jar just to see
> as much as recipe calls for. And it will break down with prolonged
> heat (as well as overheating). 20 minutes was too long. 5 minutes at
> most. I just gave up on it since I don't make clear sauces. If I
> really needed some I would invest in some ClearJel(tm).
if it would retain the gel consistency over several days.
It did not. It went back to being a liquid, which makes me question the
value of Arrowroot as a thickener for something like Yogurt. You see
Arrowroot as the thickener in many recipes for coconut yogurt.
So the mysteries of Arrowroot as a thickener still elude me.
--
W
dsi1
Feb 27, 2016, 3:13:58 PM2/27/16
to
On Saturday, February 27, 2016 at 9:41:32 AM UTC-10, W wrote:
> dsi1" <dsi wrote in message
Sounds like you consider thickening a liquid a technical exercise. Sorry about that but you need to ditch the books and the thermometers and get some practical experience. Nobody uses a thermometer to do this basic of cookery. Good luck!
> dsi1" <dsi wrote in message
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