What visual characteristic makes arrowroot prized when thickening jellies or fruit sauces?
Answer
Creating clear, glossy finishes
Arrowroot starch is highly valued in culinary arts, especially when preparing items like jellies, glazes, or fruit sauces where the final appearance is paramount. Its starch structure allows it to thicken liquids while maintaining exceptional clarity and achieving a desirable glossy sheen. This characteristic is often sought after when cloudiness would detract from the visual appeal of the finished dish. Additionally, it achieves this thickening effect at lower temperatures compared to starches like wheat flour, and it retains this clarity even if held at temperature longer, although extreme prolonged boiling must be avoided.
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