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Why did chicken a la king thickened with arrowroot turn watery when reheated?

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Why did chicken a la king thickened with arrowroot turn watery when reheated?

greygarious | | Jan 17, 2009 03:33 PM

I never use a recipe for this dish - this time the sauce was made with one part canned evaporated milk to two parts Hood's Simply Smart milk, Better Than Bouillon chicken base, and arrowroot powder. This is my first time buying this kind of milk, which is advertised as 1% fat milk that tastes like whole (NOT!!!). The process which removes some of the liquid is called "ultrafiltration" but there's no further info as to what that entails. The milk is also ultra-pasteurized. The dish was cooked until just slightly thinner than I wanted it to be, since I expected it to thicken further as it cooled, which it did. I refigerated the leftovers in portions, over brown jasmine rice that I'd made myself, in tap water. Once reheated in the microwave, the sauce was as thin as if it had never been thickened at all. Other ingredients were fresh chicken breast, ghee, olive oil, frozen bell pepper, frozen peas, dried savory, black pepper, and Costco dried wild mushrooms rehydrated in water. Any theories as to what happened?

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