This white powder produced from extracting the starch from potatoes is one other nice substitute for cornstarch. Based on Martha Stewart, potato starch gives a extra interesting mouthfeel than cornstarch and ends in a shiny end in terms of making ready sauces. Additionally it is frequent substitution for cornstarch in pie fillings (by way of Bob’s Red Mill). The Woks of Life additionally recommends utilizing it in Chinese language cooking, notably for frying, though it may be used to thicken sauces akin to stir-fry sauces. In actual fact, potato starch really produces a fair crispier texture in fried Chinese language meals than cornstarch.
Potato starch, not like cornstarch, can stand up to excessive temperatures, but it surely can’t maintain up by means of lengthy cooking instances. Just like arrowroot powder, it’s best added in direction of the top of cooking. Though potato starch and cornstarch may be interchanged at a one to 1 ratio, Martha Stewart recommends beginning with much less potato starch and including extra if mandatory. Like different starches on this record, it ought to be integrated into sauces and soups utilizing the slurry methodology.
One other necessary factor to remember: Potato flour, which is constituted of complete potatoes, shouldn’t be the identical as potato starch, and won’t have the identical impact.
