Arrowroot Vs Cornstarch

Are you confused as to what thickening option to use to thicken your dish? If yes, then reading this article will be of help. Which is better amongst arrowroot or cornstarch is a choice that is best left to culinary experts to figure out. Both arrowroot and cornstarch are used as thickeners, to thicken gravies, soups and sauce. They act as a binder for puddings and pie fillings and more. Arrowroot powder is a digestible starch derived from the roots of a plant called arrowroot and is known to be exceedingly good for treating gastrointestinal disorders. It merges well with acidic liquids and offers a high-gloss feel to your dishes. However, arrowroot does not work too well with dairy ingredients and turn slimy and flimsy when cooked on high temperature. Cornstarch, on the other hand, is a kind of edible starch derived from corn kernels and is used extensively to make sauces and gravies. Sauces prepared from cornstarch tend to be clear, than opaque. Cornstarch lends a particular taste to the dish. No matter what you choose to cook with, remember the results vary on how you cook. To know, what works best for you, whether arrowroot or cornstarch, read on.

Difference Between Arrowroot And Cornstarch

Although both arrowroot and cornstarch are used to thicken a dish, cornstarch tends to leave behind a peculiar taste of its own to a dish. As for the more neutral tasting arrowroot, it barely adds flavor to any of the food and is thus the best option for thickening dishes with delicate flavors.
Arrowroot is non-fussier cooking option than cornstarch. Arrowroot mixes well with liquids in a lower temperature and can be cooked for longer hours. It is also tolerant to ingredients that are acidic in nature and thus can be a better bet than cornstarch when making dishes using acidic ingredients.
Dishes prepared with cornflour tend to become messy and jelly-like when refrigerated for long. However, that is never the case with arrowroot, which can be refrigerated for long hours and then dissolved without any mess.
Arrowroot powder is a much better option for making sauces, since this colorless thickening agent barely kills the consistency and color of the sauce. Cornstarch, on the other hand, gives a cloudy appearance to the sauce.
When preparing white sauce or anything that includes dairy products as its ingredients, it is best to skip arrowroot, since it tends to make the sauce slimy and slick. Cornstarch is a better option for preparing such kind of dishes.
Arrowroot works wonders for desserts, but can be a total dud if used to thicken meat sauce, as it tends to give the sauce an unreal, distasteful look. In that case, cornstarch is a far better option to thicken your sauces.
Studies have confirmed that arrowroot is often loaded with potato starch that possibly tends to affects its quality. Also, arrowroot comes expensive when compared to cornstarch. So, what you choose to buy depends entirely on your taste and culinary preference and also on your pocket.

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