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thicking jus\souce with arrowroot (marenta)

post #1 of 6
Thread Starter 
Just while ago i buy arrowroot pulses , can i use them allso
to thick souces\jus by grunding them ??
post #2 of 6

???????                     AU Jus is not thickened .

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 6
Thread Starter 
Talkd about juslie :-) but anyway mybe u can halp me with the
arrow root thing he is my problem !! Thx
post #4 of 6

I've been investigating arrowroot for a while, and this may be the best advice i found for using it (at 6:30):

 

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #5 of 6

Arrowroot  like cornstarch must be dissolved in cool water and made into a slurry before adding to  almost all boiling liquids.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 6

Arrowroot/Xanthan gum/Cornstarch all bind to flavor molecules within the sauce, thickening the final product. I don't use them because they dull the flavor of anything thickened with it.

 

When it binds to these molecules, it mutes the flavor and leaves it tasting boring and bland.

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