Re: OT arrowroot & cornflour

"Jerry Avins" <jya@[EMAIL PROTECTED]
> wrote in message 
news:LaGdnfw7T5flc_XVnZ2dnUVZ_sudnZ2d@[EMAIL PROTECTED]
>>
>> Jerry, the question was what is the difference between cornflour
(cornstarch) and 
>> arrowroot and why use one instead of the other. Perhaps you are
confusing this with 
>> what the pioneers did with those Mediterranean tomatoes stored in their
root 
>> cellars while crossing the prairie.
>
> The information she asked for was there, along with enough more to
provide context 
> and information about its source. There are a few people who are snowed
under by 
> superfluous information, and I'm sorry if you're one of them. This short
extract 
> might have made a better post:
>
> Corn starch (called corn flour in Europe) is nearly pure starch (unlike
flour) 
> despite it's derivation from a seed. It has relatively short amylose
chains and 
> therefore relatively low thickening power, Arrowroot is also nearly pure
starch but 
> has longer amylose chains and therefore a greater thickening effect. It
also works 
> at a lower temperature. Both cornstarch and arrowroot provide
translucent, glossy 
> finishes.
>
> On the other hand, had I written only that, Some might have wondered
(and someone 
> might have asked) "Says who?"

I also learned a few things. Thanks for taking the time to flesh this out.
Karen