Cooking Tips: Kitchen Tips & Hints Section

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ARROWROOT

(Maranta arundinacea)

Arrowroot is a white powder used to thicken sauces. It loses its thickening power if boiled for more than a few seconds or cooked for long periods. It also loses potency if the sauce is allowed to stand for more than 10 or 15 minutes.

For thickening sauces, one teaspoon of arrowroot is equal to about one teaspoon of cornstarch or 1 tablespoon of flour.

Arrowroot measurements:
1 pound = 4 cups
1 cup = 4 ounces
1 ounce = 4 TB
1 TB = 1/4 ounce