On Sun, 6 Dec 2015 12:44:35 -0000, Janet > wrote:

>In article >,
says...
>>
>> On Saturday, December 5, 2015 at 7:18:44 PM UTC-6, Cheryl wrote:
>> >
>> > I've never used this thickening agent before. I have a chicken and
>> > broccoli stir fry tonight for dinner and it smells great. I haven't
>> > tasted yet, letting it cool a bit.
>> >
>> > Tomorrow will be smothered center cut boneless porkchops in the crock pot.
>> >
>> > http://i66.tinypic.com/2dvs7k2.jpg
>> >
>> > --
>> > ?.¸¸.?*¨`*?
>> > Cheryl
>> >
>> >
>> I've never used it either. My stand-by thickeners have
>> always been flour or corn starch and on the rare occasion
>> potato flakes. Let us know how it tastes, please.
>
> Arrowroot is used instead of flour or corn starch, where you want the
>thickened sauce or gel to be completely clear and transparent. For
>instance if you're thickening a glaze.
>
> Janet UK

Corn starch and arrowroot thicken equally clear only arrowroot lasts
twice as long before it breaks down.