Description
Ingredients: Basil
Basil 15g Pack
£0.89/15g Pack
A staple ingredient in Italian, Turkish and Greek cuisine, often used in tomato dishes.
Also known as Albahaca, Basilic, Basilic Commun, Basilic Grand, Basilic Grand Vert, Basilic Romain, Basilic aux Sauces, Basilici Herba, Basilici Herba, Common Basil, Garden Basil, Krishna Tulsi, Munjariki, Ocimum basilicum, St. Josephwort, Surasa, Sweet Basil, Vanatulasi, Varvara, Visva Tulsi
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£1.95/100g Pack
Arrowroot is a starch extract from the root of the maranta plant, native to the Americas. It is used for thickening sauces and syrups; when heated the starch turns to jelly and so thickens the liquid. Unlike other thickeners it is completely tasteless and gives a clear finish.
Mix arrowroot with cold water until completely dissolved. Then add mixture to sauce or liquid to be thickened, stirring constantly with a wire whisk (if adding to liquid only) or a wooden spoon (if adding to liquid with chunks) until it reaches desired consistency. Generally speaking, the real thickening happens when boiling temperatures are reached. Keep in mind it will continue to thicken slightly even after removed from heat, so keep stirring for a couple of minutes to be safe. One tablespoon of Arrowroot will thicken one cup of liquid or is the equivalent of 2 tablespoons of flour thickeners.
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