Cookbook:Arrowroot

From Wikibooks, open books for an open world
Jump to: navigation, search

Cookbook | Recipes | Ingredients | Flour

Arrowroot is the name of the edible starch from the rhizomes (rootstock) of West Indian arrowroot.

Cultivation and preparation[edit]

Arrowroot tubers contain about 23% starch. They are first washed, then cleaned of the paper-like scale, washed again, drained and finally reduced to a pulp by beating them in mortars or subjecting them to the action of the wheel-rasp. The milky liquid thus obtained is passed through a coarse cloth or hair sieve and the pure starch, which is insoluble, is allowed to settle at the bottom. The wet starch is dried in the sun or in a drying house. The result is a powder, the "arrowroot" of commerce, and it is at once packed for market in air-tight cans, packages or cases.

Arrowroot starch has in the past been quite extensively adulterated with potato starch and other similar substances, so care is needed in selection and buying. Pure arrowroot, like other pure starches, is a light, white powder (the mass feeling firm to the finger and crackling like newly fallen snow when rubbed or pressed), odorless when dry, but emitting a faint, peculiar odor when mixed with boiling water, and swelling on cooking into perfect jelly, which can be used to make a food for vegetarians, very smooth in consistency—unlike adulterated articles mixed with potato flour and other starches of lower value which contain larger particles.

Uses[edit]

Arrowroot is used as an article of diet in the form of biscuits, puddings, jellies, cakes, hot sauces, etc., and also with beef tea, milk or veal broth, noodles in Korean cuisine, or boiled with a little flavoring added, as an easily digestible food for children and people with dietary restrictions. Arrowroot makes clear, shimmering fruit gels and prevents ice crystals from forming in homemade ice cream. It can also be used as a thickener for acidic foods, such as oriental sweet and sour sauce.

The lack of gluten in arrowroot flour makes it useful as a replacement for wheat flour in baking. Like other pure starches, however, arrowroot is almost pure carbohydrate and devoid of protein, thus it does not equal wheat flour nutritionally.

Arrowroot thickens at a lower temperature than does flour or cornstarch. It is recommended to mix arrowroot with a cool liquid before adding to a hot fluid. The mixture should be heated only until the mixture thickens and removed immediately to prevent the mixture from thinning. Overheating tends to break down arrowroot's thickening property. Substitute two teaspoons of arrowroot for one tablespoon of cornstarch, or one teaspoon of arrowroot for one tablespoon of wheat flour.

If you eat a large quantity of arrowroot it may cause stomach pains and very bad gut illnesses.