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Old 03-01-2006, 07:51 PM   #1
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Arrowroot vs cornstarch

I have a recipe I plan to make this weekend and it calls for arrowroot. I have cornstarch in the house and would rather use that than spend money on arrowroot. Do I need to do anything different? Are there any disadvantages for subing it?

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Old 03-01-2006, 07:59 PM   #2
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Starch Thickeners

Here is a great site for information on all manner of food products:

http://www.foodsubs.com/ThickenStarch.html


I would just use the corn starch and make sure to cook the sauce until the starchy taste is gone. Be sure that you bring the sauce to a boil after adding the arrowroot or corn starch.

Keep in mind that corn starch does not maintain a thick sauce if re-heated.
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Old 03-01-2006, 10:25 PM   #3
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Excellent information, thank you!
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