This white powder produced from extracting the starch from potatoes is one other nice substitute for cornstarch. In accordance with Martha Stewart, potato starch provides a extra interesting mouthfeel than cornstarch and ends in a shiny end on the subject of getting ready sauces. It’s also frequent substitution for cornstarch in pie fillings (through 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 reminiscent of stir-fry sauces. In actual fact, potato starch truly produces an excellent crispier texture in fried Chinese language meals than cornstarch.
Potato starch, not like cornstarch, can face 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 the direction of the top of cooking. Though potato starch and cornstarch could be interchanged at a one to at least one ratio, Martha Stewart recommends beginning with much less potato starch and including extra if essential. Like different starches on this record, it must be included into sauces and soups utilizing the slurry technique.
One other vital factor to bear in mind: Potato flour, which is constituted of complete potatoes, will not be the identical as potato starch, and won’t have the identical impact.
