Potato starch and cornflour seem similar, so you may wonder if you can use them exactly the same way. While both are starches, potato starch can be used in instances where cornflour will not work.
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Potato starch is a substitute for cornflour or flour for thickening in a recipe. It has a higher heat point than cornstarch. If you need to cook at high temperatures, potato starch will work better.
Since potato starch is gluten free, people who are gluten intolerant can still have use a thickener in their chowder, soup or gravy.
While flour and possibly cornflour will discolour soup, potato starch does not. This is more important in clear soups versus chowders or cream soups.
Potato starch can be used in any recipe that calls for flour or cornflour. Mix with a small amount of water before adding so it will not create lumps.
This thickener can be used in recipes prepared for Passover. It is often stocked with other kosher products.
Potato starch and flour thicken about the same, but cornflour is twice as strong. If you cook often, you will probably want to have both thickeners in your kitchen.
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