You are just about to start preparing some delightful crispy chicken recipe, and you have all the ingredients ready except arrowroot powder. No arrowroot powder at home, it's late night, and shops have closed. What do you do then? Just dump the crispy chicken from the menu. But, tossing out an entire dish due to the shortage of just one ingredient is not a wise idea. And moreover, you wouldn't be able to satisfy your gastronomical delight by doing so. So the next time, if you fall short of arrowroot, opt for the substitutes. Your chicken will be equally crispy and delicious.
- Arrowroot powder has been long used as a cooking agent. It is derived from the plant Maranta arundinacea, a west Indian plant.
- It is an edible starch derived from the roots of this plant. It is a white powder that is commonly used as a thickener in various food recipes.
- The pure white color of this powder is completely natural. It is also known as arrowroot flour or starch.
- Arrowroot powder is commonly used in pie fillings.
- It can be used to make sauces.
- It can also be used to make jellies.
- Sprinkling this powder on ice creams prevents the formation of ice crystals.
- Coating arrowroot starch on fries makes them crispy.
- Arrowroot substitution is possible with cornstarch. You can get the same benefits and qualities with the use of cornstarch.
- Regular flour also forms a suitable substitute for arrowroot only when used as a thickener. 2 tablespoons of all-purpose flour is equivalent to 1 tablespoon of arrowroot powder.
- Similarly, 1 tablespoon of cornstarch can be substituted with 1 tablespoon of arrowroot powder. Other substitutes include: tapioca granules or instant cooling tapioca, kudzu powder, and potato starch/flour.
While using the substitutes, you must also know when to use and what quantity to mix to get the desired taste. The following passage will help you in this regard.
How to Use Arrowroot Substitute
- If you compare arrowroot with cornstarch, the uses vary in their own way. Cornstarch forms the best thickening agent for dairy-based sauces. Arrowroot becomes slippery when mixed with dairy products
- In case you are thickening any acidic liquid, it's always good to use arrowroot, as cornstarch loses its potency.
- If you want to freeze the sauce, go for tapioca or arrowroot powder as cornstarch makes it spongy.
- When you use cornstarch as a thickener, make sure you cook the food well as it leaves a starchy smell.
- For instant recipes, tapioca is preferable as it thickens quickly at a low temperature.
- For gravies, soups, and gumbos, you can use roux, instant flour, nut flour, or potato flour as substitutes.
- Arrowroot powder works great when you are preparing desserts.
If you want to thicken meat sauce, then arrowroot is not the right choice. You must be careful while mixing the powder with the sauce. First mix with equal amount of cold water and then whisk in hot water for sometime.
Arrowroot has a beautiful, glossy appearance that imparts a shine to the foods. These thickeners are fat-free and good for health. Mix it well so that it doesn't form lumps. You might have heard about ClearJel or ClearJel starch. It is the only thickener approved by USDA, suitable for home canning. Before using any thickeners, read the instructions written on the pack and then mix the adequate quantity in your favorite delicacies. Their addition also makes the dish healthy. So, the next time if you run out of arrowroot powder, choose any of these substitutes to make your favorite delicacies scrumptious.