Text 21095, 67 rader
Skriven 2009-02-20 08:06:00 av Dave Drum (1:124/311)
     Kommentar till en text av bill swisher
Ärende: Re: Arrowroot.
======================
-=> bill swisher wrote to All <=-

 bs> Dave,

 bs> I've fiddled with arrowroot a bit.  When I wanted to do that I looked
 bs> at the price of it in the spice aisle and blanched.  Wandered over to
 bs> the bulk food aisle and found it for about 20% of the price of the
 bs> other aisle.

Arrowroot in the McCormick's bottle is waaaaaaay overpriced. I get mine down at
Food Fantasies - our original, hippie run, natural products store. In bulk - as
it doesn't spoil, doesn't have any flavours to go "off", and so long as it is
kept dry will last until needed.    Bv)=

 bs> Sadly I haven't spent nearly enough time screwing around to educate
 bs> myself about the subtleties between flour, arrowroot and cornstarch,
 bs> and any other thickener for that matter (such as potato starch).  So I
 bs> tend to use flour or cornstarch all the time.

Potato starch is good for thickening - usually by using the water the spuds
were boiled in. But, to use potato starch in most cases you have to have boiled
up some taters. Although, I have been known to use "instant mashed" for the
thickening effect. Flour takes much more time and product before producing
noticable thickening - with the danger of "lumping" if not stirred in well.

Cornstarch and arrowroot, OTOH, can be mixed to a slurry w/cold water in a
small mixing or plastic souffle cup and added to the dish needing thickening. 

I prefer the arrowroot because, besides not setting up, it also does not change
the appearance of the liquid in the dish. Cornstarch tends to make the "gravy"
a matte finish sort of thing rather than the glistening, shiny product it was
originally before being thickened. Makes not a lot of difference to the taste -
but, sometimes appearance is important.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: EGG YOLK AND SYRUP PUDDING (Tocino De Cielo)
 Categories: Five, Latino, Desserts, Pudding
      Yield: 5 Servings
 
     10 lg Egg yolks
      2    Whole eggs
    1/2 kg Sugar
      1    Glass water
 
  Heat the water in a pot and mix in the sugar, stirring constantly, to
  make a syrup. Cool slightly.
  
  Pour a little of the syrup round the sides and bottom of a smooth
  sided baking tin (caramelise), and allow to cool.
  
  Meanwhile, lightly beat the egg yolks with the two eggs and little by
  little pour the remaining syrup into this mixture.
  
  Pour this into the mould/tin and cook in a bain marie for about 20
  minutes, until the pudding is firm. Cool and tip out onto a serving
  dish.
  
  Contributor:  http://www.spanish-gourmet.com

  Uncle Dirty Dave's Archives
 
MMMMM

... It's a cold bowl of chilli, when love don't work out.
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