RE: Using arrowroot in gravy?

[Guest guest]

We use kuzu around here because my dh thinks arrowroot is worthless.

Elainie

[Guest guest]

I want to use a starch other than flour for gravy. Has anyone used

arrowroot or kudzu? ~

-------------------------------------

I use arrowroot. Can't claim to be an expert though, as I've only made gravy

all of twice. First time with spelt flour - lumpy, had to throw it. Second time

with arrowroot. Worked well but seemed a bit " clear " .

Filippa

[Guest guest]

yeah i used arrow root and it kinda came out like clear glue.

_____

From: Filippa [mailto:filippa91@...]

Sent: Thursday, 20 November 2003 9:29 AM

Subject: Re: Using arrowroot in gravy?

I want to use a starch other than flour for gravy. Has anyone used

arrowroot or kudzu? ~

-------------------------------------

I use arrowroot. Can't claim to be an expert though, as I've only made

gravy all of twice. First time with spelt flour - lumpy, had to throw it.

Second time with arrowroot. Worked well but seemed a bit " clear " .

Filippa

[Guest guest]

> I use arrowroot. Can't claim to be an expert though, as I've only

> made gravy all of twice. First time with spelt flour - lumpy, had to

> throw it. Second time with arrowroot. Worked well but seemed a bit

> " clear " .

Yeah, arrowroot gives a different texture than either corn starch or

flour. Try making a roux with any kind of flour and then just keep

whisking in the liquid.

Lynn S.

-----

Lynn Siprelle * Writer, Mother, Programmer, Fiber Artisan

The New Homemaker: http://www.newhomemaker.com/

Siprelle & Associates: http://www.siprelle.com/

People-Powered ! http://www.deanforamerica.com/

[Guest guest]

> yeah i used arrow root and it kinda came out like clear glue.

I'm not the most patient cook, but I've found that when it comes to

cooking gravy, a little patience it needed. If you try to rush the

process, it just doesn't come out right. I've used arrowroot and

finally have consistent success with it. I even made a white sauce

with it and it came out great. At first I thought it was like glue,

too. I was using too much of it or not letting it cook long enough

to thicken and you really do need to let whatever thickener you're

using to cook into the gravy. To make a good gravy, bring the meat

juices up to a simmer, remove about a quarter of a cup of the hot

juices and put in a small glass. Add about a tablespoon (or less if

you're making a small amount of gravy) of arrowroot to the juices in

the glass and mix until completely disolved. At this point I usually

add a 3-4 tablespoons of sour cream, cream or milk (either works

fine). The milk will add some additional creaminess to the gravy.

Stir this mixture into the simmering juices and allow to cook while

stiring frequently. I like to let mine cook on a low simmer for at

least 15-20 minutes, but usually a while longer. It will keep

thickening as it cooks and if you want it thicker, just repeat the

above steps. Arrowroot does impart a rather translucent quality to

the gravy, but I've found that the milk will eliminate this. If you

watch Emeril at all, he likes to remind us not to cook at such high

heats to speed up the cooking. I found this to be a good tip and

makes for better tasting food.

[Guest guest]

> We use kuzu around here because my dh thinks arrowroot is worthless.

> Elainie

I've never heard of kuzu. I'll have to do a google and check it out.

[Guest guest]

>I want to use a starch other than flour for gravy. Has anyone used

>arrowroot or kudzu?

>

>Do you use the same amount arrowroot as you would flour?

The gourmet cooks prefer arrowroot, and you use

about the same amount. Potato flour and rice flour

work good too. All of them " clump " less than

wheat flour (I started using them even before I

started going on my anti-wheat rampage).

Now kudzu ... there's an option! Do they sell kudzu

flour? That would be a great business ...

-- Heidi

[Guest guest]

>

>

> Now kudzu ... there's an option! Do they sell kudzu

> flour? That would be a great business ...

They do sell kudzu powder, and the last time I checked

it was _very_ expensive, which I found strange, because

an overgrowth of kudzu has become a big problem in the

south (U.S.), and one they're always discussing how to

fix. I bet the expensive stuff in the store is imported

from Japan while the kudzu in the south is probably being

killed with toxic herbicides and hauled away as trash!

[Guest guest]

>They do sell kudzu powder, and the last time I checked

>it was _very_ expensive, which I found strange, because

>an overgrowth of kudzu has become a big problem in the

>south (U.S.), and one they're always discussing how to

>fix. I bet the expensive stuff in the store is imported

>from Japan while the kudzu in the south is probably being

>killed with toxic herbicides and hauled away as trash!

>

>

How ironic. When they first imported kudzu, they

did not figure it would be a problem, because it wasn't

a problem in China. In China, everyone harvests it

for this and that -- baskets, feeding goats (and sauces????).

-- Heidi

[Guest guest]

Kudzu is a vineing plant that first came from Japan. Here is a link I found

on google if you want to find out more.

http://www.cptr.ua.edu/kudzu/

Using arrowroot in gravy?

>The gourmet cooks prefer arrowroot, and you use

about the same amount. Potato flour and rice flour

work good too. All of them " clump " less than

wheat flour (I started using them even before I

started going on my anti-wheat rampage).

>Now kudzu ... there's an option! Do they sell kudzu

flour? That would be a great business ...-- Heidi

Don't know if this helps, but the other day I saw Wolfgang Puck (I hope

that's his name) mix some flour and butter together before he put the

mixture into his pan to make gravy. He said it makes a gravy with no

lumps.

And what is kudzu? Never heard of it.

Janice

[Guest guest]

At 11:22 AM 11/21/2003 -0800, you wrote:

>Does anyone know of the health benefits of Kudzo compared to other flours?

Also, I didn't notice kudzu flour on any of the websites given. Is the

consistency better than arrowroot in gravies? Where do you get it?

>

>Jafa

Have heard kudzu vine regulates blood sugar years ago on an herb list.

Flour must be from root.

Wanita