Using Potato Starch: Thickening – Wednesday Wisdom

Wednesday (4/5/2022) was the discussion on what is potato starch not to be confused with potato flour. An ingredient in “all purpose gluten-free flours” contains potato starch because it provides structure, tenderness, and binding properties to cookies, cakes, and more.

Potato Starch for Thickening

“As a thickener for soups and sauces that have a little potato starch already added as an ingredient, the end result is a glossier, silkier mouthfeel than those dishes thickened using cornstarch. You can substitute potato starch for cornstarch in most recipes calling for it as a thickener but start with less of it and add more if you need it. For example: For every one tablespoon of cornstarch, use two teaspoons of potato starch.

While potato starch tolerates being cooked at high temperatures without clumping up like cornstarch, it does not withstand the high heat for very long before breaking down. Oops – if that breakdown happens, your dish will thin back again to its original consistency. Therefore, it is best to add potato starch to quick gravies and sauces but do so at the last minute. Using potato starch as a thickener is less than ideal for long-simmering soups and sauces.

Now we both know more about potato starch as a thickener! Next time – Using Potato Starch for Frying.

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