Hi Mylie, thank you for commenting and I’m glad the info was helpful. No, I haven’t dried and powdered arrowroot. I’ve found that the older tubers contain the most starch, but are also the most fibrous. If I were to want to harvest the starch specifically I would experiment with chopping/shredding/grating older tubers and sitting them in water. The fine, heavier starch will fall and sit at the bottom and the fiber will rise toward the surface and can then be poured off with the water. But this would be laborious and time consuming to produce any worthwhile quantity of clean starch. I suppose you could just shred/grate then dry and add that to stews etc, but I’m not sure how palatable it would be. Comment here about your experiments!

Hi Jayne, no, I didn’t know that about stearic acid. But I find that kind of thing fascinating — every time I learn something like that I feel reminded that Intelligence is everywhere, including in our cells. Also thanks for the liver tip! I’m not sure I could convince my kids to swap out their crumbed steak for marinated crumbed liver, but maybe I’ll try 😉

I agree, Redkite. Thanks for commenting 🙂

A tasty way to eat liver is to marinate it in red wine vinegar, coat it with seasoned flour it and pan fry until just cooked through. The vinegar neutralises the taste.