A very belated stupid kitchen trick

Yeah, so this whole business of people popping out babies makes for a busy weekend. I’ve been down in Columbus, where I have had the pleasure of holding one tiny niece and running around like crazy (when I haven’t had food poisoning… but that’s a different story). This weekend’s stupid kitchen trick is late, so I’ll try and make it a good one.

Next time you need to thicken a sauce, you have a few options. You can use flour, which is an old standby that I end up using (mainly because I forget where I’ve put the other options… or I’ve run out), corn starch, or if you need to thicken something that’s particularly touchy, say something that requires a lower temperature, use arrowroot powder instead.

Arrowroot powder thickens sauces at lower temperatures and tolerates freezing better than sauces thickened with cornstarch. It also tastes a bit more neutal, so the flavor of your sauce stays a little truer. One quick note: don’t use it with dairy sauces — it makes them somewhat “slimy” in texture (not a ringing endorsement, but if you stick to fruit-based or wine-based sauces it’s awesome).

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Published:
10.9.05 / 10pm
Category:
Food & Cooking, Stupid Kitchen Tricks