Potato vs Corn starch?

iVillage Member
Registered: 07-04-2003
Potato vs Corn starch?
11
Sun, 04-29-2007 - 1:11pm
I posted a recipe on my blog today and it calls for potato starch. We have that readily here, but not corn starch. I know the US has cornstarch, but I'm not sure about potato starch..


Are they interchangeable?


Help!


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iVillage Member
Registered: 03-19-2003
Tue, 05-01-2007 - 10:42pm

I think we looked at this a long time ago...a VERY long time ago.

hunk 'o, hunk 'o burnin' heartburn!

iVillage Member
Registered: 07-04-2003
Tue, 05-08-2007 - 12:03pm

I'm sure this subject has been discussed before.
From what I've found, corn starch has a slight flavor and that is why it isn't recommended to be used in delicate sauces and fruit toppings. (No problem since I haven't found it here, or rather, haven't looked for it.)

But I did think the amounts were interchangeable..at least I think my cookbook said so.



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Curious Chef

Avatar for mom3girls2000
iVillage Member
Registered: 08-14-2000
Tue, 05-08-2007 - 9:48pm

I don't know the science behind it, I bet K-roni will :D.

From personal (Passover, lol) cooking experience, potato starch thickens with less. In baking, though, I can't really tell the difference in recipes, because the Passover baked goods recipes are already so different from the rest of the year.

But in making gravy, I actually prefer it to cornstarch. It's faster: it thickens sooner, and when heating, if you forget to whisk it for a moment, it only separates, not forming into lumps like cornstarch does, so when you re-whisk it, it re-mixes nicely. And if I just keep doing that, a gorgeous silky-smooth gravy results in about 10 minutes. I also noticed that the raw flavor cooks out much sooner than with cornstarch or than a roux as well. Last month, I got rave reviews for my turkey gravy, even though I had to extend the pan drippings with chicken soup mix!

Personally? I would use potato starch if I'm out of cornstarch, but not the other way around.
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Max

In peace,
Max       

iVillage Member
Registered: 07-04-2003
Wed, 05-09-2007 - 9:47am
Thanks Max!
I haven't experimented with the two, but that was my thoughts on them.
We only have potato starch here..and I don't remember using corn starch when I was in the US..so I only have potato to work with.


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Curious Chef

iVillage Member
Registered: 07-04-2003
Sat, 05-12-2007 - 8:49am
I was wrong!! As I was at the store the other day, I saw that there is indeed Corn starch here!!! I even saw a corn starch/powder mix thing for making gravy. I think I'll have to check it out because I SUCK at making gravy!!


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Curious Chef

iVillage Member
Registered: 12-16-2004
Sat, 05-12-2007 - 9:41am

Maizena (corn starch) exist in Finland, at least that what my Finnish friends says.


Potato starch and corn starch doesn't react the same way to heat, potato is more instant then corn.

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iVillage Member
Registered: 03-19-2003
Sat, 05-12-2007 - 10:29am

Oh, stop, my sides are hurting!

hunk 'o, hunk 'o burnin' heartburn!

Avatar for mom3girls2000
iVillage Member
Registered: 08-14-2000
Sat, 05-12-2007 - 8:21pm
BTW, In South Philly, that red tomato-based sauce used for pasta? It's called GRAVY LOL! TOMATO GRAVY. Beef gravy is brown gravy. Others are called by the food they are paired with, e.g., chicken gravy, pork gravy, etc.
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Max

In peace,
Max       

iVillage Member
Registered: 03-22-2000
Sun, 05-13-2007 - 7:33pm

I use corn starch when making gravy with stock or broth, but when making a milk gravy from pan drippings I

http://s14.photobucket.com/albums/a306/yttap/siggys/
iVillage Member
Registered: 03-19-2003
Sun, 05-13-2007 - 7:44pm

Southerners love tomato gravy too, but make it for meat loaf and biscuits!

hunk 'o, hunk 'o burnin' heartburn!

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