on August 27, 2012
at 05:22 AM
Arrowroot is a starch and can thicken watery liquids, but not oil. The thickening process happens because the starch particles will burst with the heat of the boiling liquid and suck up water, so that you get a suspension - thickened sauce.
Cooking stuff in oil is actually a dry process, so that you would just roast the arrowroot.