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Re: Day Tripping in the city
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Diabolical_Tanya</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: MGee</div><div class="ubbcode-body">the tapioca used to make bubble team "pearls" is from cassava, not arrowroot. </div></div>Thanks MGee because I did read the lable on the top of the cup and it clearly said cassava/manioc
not arrowroot 
isnt that a brand of teething cookies? </div></div>Arrowroot
From Wikipedia, the free encyclopedia
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Arrowroot
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Monocots
(unranked): Commelinids
Order: Zingiberales
Family: Marantaceae
Genus: Maranta
Species: M. arundinacea
Binomial name
Maranta arundinacea
L.
This article is about the herb. For the cycad, see Florida arrowroot.
Arrowroot, or obedience plant (Maranta arundinacea), is a large perennial herb of genus Maranta found in rainforest habitats. Arrowroot is also the name of the edible starch from the rhizomes (rootstock) of West Indian arrowroot.
The plant is naturalized in Florida, but it is chiefly cultivated in the West Indies (Jamaica and St. Vincent), Australia, Southeast Asia, and South and East Africa. It used to be very popular in British cuisine, though Napoleon supposedly said the real reason for the British love of arrowroot was to support their colonies.[1]
Contents [hide]
1 Disambiguation
2 Cultivation and preparation
3 Arrowroot in cooking
4 History
5 References
6 External links
[edit] Disambiguation
Maranta arundinacea should not be confused with other plants with similar common names. These include:
Sagittaria species, sometimes called "arrowhead" and used as a root vegetable
Pluchea sericea, sometimes called "arrowweed", which also has edible roots.
Zamia pumila, a cycad sometimes known as Florida arrowroot.
Queensland arrowroot, a cultivar belonging to the Canna Agriculture Group.
The term arrowroot sometimes is used to refer to any starch, not specifically arrowroot starch. In particular, Florida arrowroot was a commercial starch derived from Zamia pumila, harvested from the wild in Florida. Most starch sold today as arrowroot actually is tapioca.[2] Kudzu flour has also been described as arrowroot.[citation needed]
[edit] Cultivation and preparation
Arrowroot tubers contain about 23% starch. They are first washed, then cleaned of the paper-like scale, washed again, drained and finally reduced to a pulp by beating them in mortars or subjecting them to the action of the wheel-rasp. The milky liquid thus obtained is passed through a coarse cloth or hair sieve and the pure starch, which is insoluble, is allowed to settle at the bottom. The wet starch is dried in the sun or in a drying house. The result is a powder, the "arrowroot" of commerce, and it is at once packed for market in air-tight cans, packages or cases.
Arrowroot starch has in the past been quite extensively adulterated with potato starch and other similar substances, so care is needed in selection and buying. Pure arrowroot, like lother pure starches, is a light, white powder (the mass feeling firm to the finger and crackling like newly fallen snow when rubbed or pressed), odorless when dry, but emitting a faint, peculiar odor when mixed with boiling water, and swelling on cooking into perfect jelly, which can be used to make a food for vegetarians, very smooth in consistency—unlike adulterated articles mixed with potato flour and other starches of lower value which contain larger particles.
[edit] Arrowroot in cooking
Arrowroot is used as an article of diet in the form of biscuits, puddings, jellies, cakes, hot sauces, etc., and also with beef tea, milk or veal broth, noodles in Korean cuisine. In the Victorian era it was used, boiled with a little flavoring added, as an easily digestible food for children and people with dietary restrictions. With today's greater understanding of its limited nutritional properties, it is no longer used in this way.[3]
Arrowroot makes clear, shimmering fruit gels and prevents ice crystals from forming in homemade ice cream. It can also be used as a thickener for acidic foods, such as oriental sweet and sour sauce.[4]
The lack of gluten in arrowroot flour makes it useful as a replacement for wheat flour in baking. Like other pure starches, however, arrowroot is almost pure carbohydrate and devoid of protein, thus it does not equal wheat flour nutritionally.
Arrowroot thickens at a lower temperature than does flour or cornstarch, is not weakened by acidic ingredients, has a more neutral taste, and is not affected by freezing. It doesn't mix well with dairy, forming a slimy mixture.[5] It is recommended to mix arrowroot with a cool liquid before adding to a hot fluid. The mixture should be heated only until the mixture thickens and removed immediately to prevent the mixture from thinning. Overheating tends to break down arrowroot's thickening property. Substitute two teaspoons of arrowroot for one tablespoon of cornstarch, or one teaspoon of arrowroot for one tablespoon of wheat flo
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Diabolical_Tanya</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: MGee</div><div class="ubbcode-body">the tapioca used to make bubble team "pearls" is from cassava, not arrowroot. </div></div>Thanks MGee because I did read the lable on the top of the cup and it clearly said cassava/manioc
not arrowroot isnt that a brand of teething cookies? </div></div>ArrowrootFrom Wikipedia, the free encyclopedia
Jump to: navigation, search
Arrowroot
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Monocots
(unranked): Commelinids
Order: Zingiberales
Family: Marantaceae
Genus: Maranta
Species: M. arundinacea
Binomial name
Maranta arundinacea
L.
This article is about the herb. For the cycad, see Florida arrowroot.
Arrowroot, or obedience plant (Maranta arundinacea), is a large perennial herb of genus Maranta found in rainforest habitats. Arrowroot is also the name of the edible starch from the rhizomes (rootstock) of West Indian arrowroot.
The plant is naturalized in Florida, but it is chiefly cultivated in the West Indies (Jamaica and St. Vincent), Australia, Southeast Asia, and South and East Africa. It used to be very popular in British cuisine, though Napoleon supposedly said the real reason for the British love of arrowroot was to support their colonies.[1]
Contents [hide]
1 Disambiguation
2 Cultivation and preparation
3 Arrowroot in cooking
4 History
5 References
6 External links
[edit] Disambiguation
Maranta arundinacea should not be confused with other plants with similar common names. These include:
Sagittaria species, sometimes called "arrowhead" and used as a root vegetable
Pluchea sericea, sometimes called "arrowweed", which also has edible roots.
Zamia pumila, a cycad sometimes known as Florida arrowroot.
Queensland arrowroot, a cultivar belonging to the Canna Agriculture Group.
The term arrowroot sometimes is used to refer to any starch, not specifically arrowroot starch. In particular, Florida arrowroot was a commercial starch derived from Zamia pumila, harvested from the wild in Florida. Most starch sold today as arrowroot actually is tapioca.[2] Kudzu flour has also been described as arrowroot.[citation needed]
[edit] Cultivation and preparation
Arrowroot tubers contain about 23% starch. They are first washed, then cleaned of the paper-like scale, washed again, drained and finally reduced to a pulp by beating them in mortars or subjecting them to the action of the wheel-rasp. The milky liquid thus obtained is passed through a coarse cloth or hair sieve and the pure starch, which is insoluble, is allowed to settle at the bottom. The wet starch is dried in the sun or in a drying house. The result is a powder, the "arrowroot" of commerce, and it is at once packed for market in air-tight cans, packages or cases.
Arrowroot starch has in the past been quite extensively adulterated with potato starch and other similar substances, so care is needed in selection and buying. Pure arrowroot, like lother pure starches, is a light, white powder (the mass feeling firm to the finger and crackling like newly fallen snow when rubbed or pressed), odorless when dry, but emitting a faint, peculiar odor when mixed with boiling water, and swelling on cooking into perfect jelly, which can be used to make a food for vegetarians, very smooth in consistency—unlike adulterated articles mixed with potato flour and other starches of lower value which contain larger particles.
[edit] Arrowroot in cooking
Arrowroot is used as an article of diet in the form of biscuits, puddings, jellies, cakes, hot sauces, etc., and also with beef tea, milk or veal broth, noodles in Korean cuisine. In the Victorian era it was used, boiled with a little flavoring added, as an easily digestible food for children and people with dietary restrictions. With today's greater understanding of its limited nutritional properties, it is no longer used in this way.[3]
Arrowroot makes clear, shimmering fruit gels and prevents ice crystals from forming in homemade ice cream. It can also be used as a thickener for acidic foods, such as oriental sweet and sour sauce.[4]
The lack of gluten in arrowroot flour makes it useful as a replacement for wheat flour in baking. Like other pure starches, however, arrowroot is almost pure carbohydrate and devoid of protein, thus it does not equal wheat flour nutritionally.
Arrowroot thickens at a lower temperature than does flour or cornstarch, is not weakened by acidic ingredients, has a more neutral taste, and is not affected by freezing. It doesn't mix well with dairy, forming a slimy mixture.[5] It is recommended to mix arrowroot with a cool liquid before adding to a hot fluid. The mixture should be heated only until the mixture thickens and removed immediately to prevent the mixture from thinning. Overheating tends to break down arrowroot's thickening property. Substitute two teaspoons of arrowroot for one tablespoon of cornstarch, or one teaspoon of arrowroot for one tablespoon of wheat flo
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, sticks, and "pearls". </span>Flakes, rectangular sticks, and spherical pearls must be soaked well before cooking, to rehydrate them; they will easily absorb water equal to twice their volume, becoming leathery and swollen. All these products traditionally are white, but sticks and pearls may be colored. The oldest and most common color is brown, but pastel colors are now available. In all its forms tapioca starch is opaque before cooking; after cooking it becomes translucent.
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