Tag: thickening agents

Potato Starch vs Cornstarch: Unraveling Cooking Secrets

Ricardo Davis

List:

1. Potato starch is obtained from grated potatoes and can be incorporated back into grated potatoes for crispy fritters.
2. Commercially available potato starch is produced by crushing potatoes to release their natural starches and then drying the starch.
3. When compared to cornstarch, potato starch has a lower gelatinization temperature.
4. Potato starch thickens liquids faster than cornstarch when heated.
5. Potato starch gives sauces a glossier texture compared to cornstarch.
6. Potato starch can be used as a substitute for cornstarch in recipes.
7. Potato starch can be used to thicken sauces.
8. Potato starch can be used to give proteins a crispy coating.
9. Potato starch can be used to make bouncy noodles in noodle dough.
10. Potato starch should not be confused with potato flour.
11. Potato flour has a drier texture compared to potato starch.
12. Potato flour is commonly used as a substitute for wheat flour in baking.

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How to thicken curry: Tips and techniques explained

Ricardo Davis

List of techniques to thicken curry:

1. Flour
2. Poppy seeds and melon seeds
3. Roux
4. Cornstarch/Arrowroot Slurry
5. Pureed Lentils
6. Peanut Butter (or Nut Butter)
7. Cooking base ingredients until moisture evaporates
8. Simmering curry over low heat to reduce it
9. Adding tomato paste to tomato-based curry sauces
10. Mashing or pureeing vegetables like potatoes, squash, or carrots
11. Pureeing a portion of the curry and adding it back in
12. Stirring in Greek yogurt or heavy whipping cream
13. Whisking in coconut cream or coconut milk
14. Adding grated or shredded unsweetened coconut
15. Making a nut paste with cashews or blanched almonds.

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