Re: arrowroot & cornflour

"Sandra Bodycoat" <sandybody@[EMAIL PROTECTED]
> wrote in message 
news:roOdnYS0VKLaHfrVnZ2dnUVZ8qfinZ2d@[EMAIL PROTECTED]
> Hi
> I would like to know what is the difference between arrowroot &
cornflour 
> (cornstarch), and why you would use one instead of the other?
> Recently I seen a cooking show using arrowroot in place of cornflour.
> cheers
> sandra

Simply put both will thicken liquids and end up with a semi clear
thickened 
product. Cornflower (AKA corn Starch) requires boiling to achieve the 
result. Arrowroot (St. Vincent's Arrowroot) will thicken liquids off the 
heat at a lower temperature.


-- 
Old Scoundrel

(AKA Dimitri)