Steve Hertz wrote:
>
>
>
> Arrowroot breaks down (loses it's thickening power) when heated so
> only add it the last minute or two of cooking.
>
> -sw

It also has a texture that some people describe as slimy, but I describe
as slippery without the fullness of taste that you get from butter. It
is a good way to add the last little bit of thickness to a sauce that
has not been reduced sufficiently.

JJ