Guest guest Posted May 13, 2009 Report Share Posted May 13, 2009 If you are baking cookies then use arrowroot if it calls for it. In a graviy you can sub with cornstarch but be careful, cornstarch lumps and tastes pasty to me if you use too much an http://www.foodsubs.com/ThickenStarch.html Arrowroot is from a south American plant. I use it when I bake quite often. Donna Barn's burnt down ....... now I can see the moon. Source: Masahide 1657 - 1723 --- On Wed, 5/13/09, sugarpeachyp <sugarpeachyp wrote: sugarpeachyp <sugarpeachyp Re: Fancy Mushroom Gravy- arrowroot question Wednesday, May 13, 2009, 1:35 PM I love mushroom gravies and plan to try this one!! I am curious though, can someone tell me what arrowroot does in a recipie? Is it a thickener? And if I don't have any, can it be omitted or replaced with something else? Thanks! Patty , bradh2guy@.. . wrote: > > Fancy Mushroom Gravy > > 2 tablespoons light olive oil > 2 large shallots, > about 2/3 cup, minced > 1 pound mushrooms, sliced very thin > 5 teaspoons > arrowroot > 5 tablespoons white wine > 2 1/2 cups warm stock plus 1/2 cup > extra, if needed > 1/4 teaspoon Herbs de Provence > salt and white pepper to > taste > > In a 1 1/2 quart saute pan, heat the oil. Add > shallots and mushrooms and cook until soft. Do not brown. > Dissolve the > arrowroot in warm stock, being sure to whisk it very carefully and scrape bottom > and corners of pan or bowl. > Add the arrowroot/stock mixture to mushroom > mixture. Combine well with wooden spoon. Add wine and seasoning and bring up to > a boil, stirring constantly. Lower to a simmer and cook 7 to 8 minutes. Add more > stock if it is too thick. Taste and adjust seasonings to your own preference. > Yields 4 cups. > > > > ____________ _________ _________ _________ _________ _________ _ > Looking for the perfect gift? Give the gift of Flickr! > > http://www.flickr. com/gift/ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2009 Report Share Posted May 13, 2009 This whole page was absolutely facinating. Thank you. Hugs, Pam , Donnalilacflower <thelilacflower wrote: > > If you are baking cookies then use arrowroot if it calls for it. In a graviy you can sub with cornstarch but be careful, cornstarch lumps and tastes pasty to me if you use too much an > http://www.foodsubs.com/ThickenStarch.html > > Arrowroot is from a south American plant. I use it when I bake quite often. > Donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2009 Report Share Posted May 13, 2009 You're welcome. It's a terrific site for all types of valuable info Donna --- On Wed, 5/13/09, Pam <meme4002 wrote: Pam <meme4002 Re: arrowroot vs corrnstarch Wednesday, May 13, 2009, 3:20 PM This whole page was absolutely facinating. Thank you. Hugs, Pam , Donnalilacflower <thelilacflower@ ....> wrote: > > If you are baking cookies then use arrowroot if it calls for it. In a graviy you can sub with cornstarch but be careful, cornstarch lumps and tastes pasty to me if you use too much an > http://www.foodsubs .com/ThickenStar ch.html > > Arrowroot is from a south American plant. I use it when I bake quite often. > Donna Quote Link to comment Share on other sites More sharing options...
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