On Saturday, February 27, 2016 at 9:41:32 AM UTC-10, W wrote:
> dsi1" <dsi wrote in message
> ...
> On Wednesday, February 24, 2016 at 3:22:01 PM UTC-10, W wrote:
> > "Sqwertz" > wrote in message
> > ...
> > > I've always had bad luck with arrowroot. I've always needed 2-3 times
> > > as much as recipe calls for. And it will break down with prolonged
> > > heat (as well as overheating). 20 minutes was too long. 5 minutes at
> > > most. I just gave up on it since I don't make clear sauces. If I
> > > really needed some I would invest in some ClearJel(tm).
> >
> > Okay, success! Based on your feedback, I heated a cup of water to 165 F.
> > I mixed a slurry of two tablespoons into a small amount of cool water, and
> > once mixed I added that to the heated water. I mixed that and it started
> > to gel right away. I mixed it every 15 seconds for about two minutes,
> > until it was about as clear as I guessed it might get, and then I took it
> > off the stove.
> >
> > The gel held well as it cooled, and the result seems to confirm that you
> add
> > arrowroot as a final step, then immediately take it off heat once you have
> > the desired thickness and/or clarity.
> >
> > I guess this needs to be made into a Youtube video because 19 out of 20
> > cooking articles that talked about arrowroot couldn't even identify a
> > correct temperature.
>
> > No video needed - thickening a liquid is basic cooking. No thermometer
> needed either. Bring the liquid to slow simmer, add slurry, stir mixture to
> low boil until thickened, continue low simmer with
> > stirring for a minute or two. That's it. A cook will do this countless
> times. You might want to start with basic cooking techniques first.
>
> It will amaze you to learn that lots of people - like Sqwertz - have done
> exactly what you describe and Arrowroot behaves badly.
>
> Technically, your instructions are wrong. A "slow simmer" is between 185
> and 212 F and this is the wrong temperature for Arrowroot.
>
> --
> W

Sounds like you consider thickening a liquid a technical exercise. Sorry about that but you need to ditch the books and the thermometers and get some practical experience. Nobody uses a thermometer to do this basic of cookery. Good luck!