Paleolitická škrobová múka z koreňa škrobovca 500 g
Odjakživa sa pri výrobe ovocných tort s čínskými priehľadnými omáčkami alebo pri vareni kližiacich saftov používa Arrowroot. Vďaka úžasnej schopnosti zahusťovať (potrebujete približne polovicu menej ako múku) a priehľadnému výsledku je Arrowroot ideálnym zahusťovadlom pre omáčky k morským plodom a kurčaťu pečenému so zamiešaním.
The plant (Maranta arundinacea) itself is a groundcover plant native to the rainforests of the American continent. It is also used as an ornamental plant, but its most famous feature comes from the high starch content of its thick roots. The Mayans were familiar with it and used it extensively. Despite its relatively low calorie content (357 calories in 100g of flour), its fiber content covers nearly 15% of the daily requirement and is highly digestible, making it an important component of a diet. A major advantage is that it is gluten-free, offering a possible solution for those sensitive to gluten when planning their diet. It is rich in calcium (providing 4% of the daily requirement) and manganese (23% of the daily requirement), and also contains trace amounts of iron and magnesium.
When used as a starch, it also has several advantages. Starch has a lower effective temperature.
Product attributes
To thicken sauces and gravies, dissolve 2-3 teaspoons of arrowroot in a little cold water for each cup of liquid. Pull the prepared food to one side of the pan, tilt the pan slightly so the liquid pools, then stir in the arrowroot-water mixture. Cook over medium heat, stirring constantly, until slightly thickened, allowing time for the sauce to coat and accent the food before serving.