Arrowheads are Chinese water plants with leaves shaped like arrowheads. Both leaves and shoots may be used. The shoots are crunchy with a slightly bitter flavour, and are used as starch in Chinese and Japanese cuisine. It is also described as a tuberous vegetable similar to a lily bulb with thin layered leaves.
Arrowroot is a starch in the form of a fine, white, flavourless powder which is extracted from the rhizomes of several tropical plants, including maranta. It is used to thicken sauces and soups and has a reputation for digestibility which has resulted in its use in the preparation of gruels and foods for convalescents. It provides a clear, glossy finish to dishes. Arrowroot loses its thickening powers if it is overcooked. Historically it was used for treatment of arrow wounds. When adding Arrowroot
An arrowroot liaison is made with arrowroot and water mixed into a thin paste. Arrowroot is the starch in the form of a fine white powder which is extracted from the rhizomes of several tropical plants, including maranta. It is used to thicken sauces and soups and has a reputation for digestibility which has resulted in its use in the preparation of gruels and foods for convalescents. It loses its thickening powers if it is overcooked. Historically it was used for treatment of arrow wounds.
Thin, white, brittle oriental noodles which are usually sold in bundles. Traditionally they are used as soup noodles.
A large, dry baking-apple which has greenish-yellow skin flushed to orange-brown. It was raised in Slough in Berkshire by Charles Turner in 1900 and in 1912 was named Turner's Prolific, changed in 1915 to Arthur Turner. It received the Royal Horticultural Society Award of Merit in 1912. It cooks to a yellow purée. This is an early-season apple, picked from September in South-East England, is stored and is at its best between September and November and retains good flavour when it is cooked.
A variety of large, red flushed blushed cooking apple raised by N F Barnes at Eaton Hall in Chester in 1902 as a cross between Gascoyne's Scarlet and Cox's Orange Pippin. It cooks to a lemon coloured purée. It is a mid-season apple, harvested from mid-September in South-East England, is stored and is at its best from September to October.
