"Julie Bove" > wrote in message
...
> Your mistake could be that you never brought the mixture to a boil. I
don't
> know why you seem to have such a fascination with low temp. cooking. You
> need to boil something for at least a minute for the thickening to begin.
> Boiling being 212 degrees. However... I am not sure if this applies to
> arrowroot. I know it will thicken without cooking. Perhaps cooking
breaks
> it down? Not sure.

One reason to use Arrowroot over other thickeners is that it is relatively
clear. For something like a fruit topping that is a desirable quality.

For something like a gravy, or a meat sauce, a more cloudy thickener like
cornstarch might be preferred.

--
W