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Use this as a replacement for oil in dressing and sauce recipes.
1 cup water
3 tsp. arrowroot powder or cornstarch
Boil until thick. Remove from heat and cool slightly before mixing into recipe.
13 Responses to “Thick Water”
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Gunnar Says:
September 23rd, 2010 at 2:14 pm
I was searching for “thick water” without knowing if I would find anything…
Question – using cornstarch and water only, will the water stay thick once cooled? – And will it be glass clear…? -
SusanV (admin) Says:
September 23rd, 2010 at 3:03 pm
It will stay thick after cooling, but it will be more cloudy than clear.
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Molly Says:
October 30th, 2010 at 11:47 pm
I’m trying to make tahini from scratch. Can i substitute this for oil?
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rebecca Says:
November 23rd, 2010 at 4:37 pm
I don’t think you can,pretty sure it’s only meant as an oil sub in recipes where the oil is a dressing.
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SusanV (admin) Says:
November 23rd, 2010 at 4:51 pm
Also tahini is pure sesame seeds, so you wouldn’t need oil. Just grind them to a paste in a Vita-Mix or other high-power blender.
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Bett Says:
December 30th, 2010 at 9:14 pm
Tahini dressing needs no oil. Mix tahini with water, garlic, spices if you like, and some lemon juice to taste and whirl in the processor until it’s all nice and creamy. Start with half as much liquid as tahini and add gradually til the consistency of thick cream or thicker. It will thicken up further in the fridge. The water/tahini emulsification is a wonder.
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Bob Allen Says:
Or, to avoid heating, use xanthan gum. About 1/4 tsp. of xanthan gum would thicken a cup of water, just use an immersion blender to thicken. If too thick, add a little water at a time until you can measure out 1 cup. If too thin, add pinches of xanthan gum until thick enough.
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Jamie Says:
Can thick water be stored at room temperature or should it be refrigerated? How long will it last?
Bob Allen: Same thing re: your xanthan gum suggestion – fridge or no?
Thanks!
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Karen Jones Says:
I found this one somewhere on the internet. It’s pretty good.
1 tablespoon powdered fruit pectin
1/4 teaspoon dried herb (oregano, basil, thyme, tarragon, savory or dill weed)
Sugar substitute equivalent to 2 teaspoons sugar
1/8 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
2 teaspoons vinegar
1 garlic clove, minced -
emilie Says:
Susan would this work better than applesauce as an oil substitute in cookies?
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Susan Voisin Says:
Emilie, no, this is really just for salad dressings. It would make cookies gummy.
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September 5th, 2010 at 1:00 pm
what is this used for, thick water?