Fri, Oct-03-03, 22:02
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Senior Member
Posts: 419
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Plan: Atkins
Stats: 293/229/172
BF: Yes-VERY! %-)
Progress: 53%
Location: Wisconsin
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Quote:
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Originally Posted by Bess
Can I ask a dumb question.... why not just use flour or cornstarch? At 5.5 per tbsp for flour or 7 for corn starch isn't that minimal when you make something like stew and you will have a bowl of it? Or am I really having more carbs than I think I am?
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I'm really sorry it's taken me so long to check back on this thread.
I've always used Arrowroot by preference because it's what my family used when I was first learning to cook, I always ended up with smoother gravies using it, and it always seemed easier for me just to grab the bottle out of the spicerack, instead of digging out the flour...particularly if the flour needed sifting.
So, I guess my honest answer to the question is probably a combination of habit and laziness!  |