Both cornstarch and starch make meat more tender.

Raw flour is powdered starch that has not been heat-treated, also known as raw flour gravy. Starch, on the other hand, is heat-treated starch powder, also known as cooked gravy. With both cornstarch and starch can make meat tender, while in the process of marinating meat, add cornstarch or starch before you can add vinegar, soy sauce, wine, ginger and so on in the meat, can play the effect of deodorization. Powder or starch can not only be used to marinate meat, in the cooking process can also do the role of thickening, so that the taste of food becomes more smooth.

Generally, cornstarch is suitable for high-temperature cooking methods such as pan-frying, deep-frying and baking, while starch is suitable for low-temperature cooking methods such as stewing, boiling and steaming. At the same time, the use should be based on the specific situation, to master the amount, so as not to affect the taste.

Powder and starch meat tenderizing principle

Powder meat tenderizing principle is the chemical reaction between the powder and the meat, so that the meat moisture increases, becomes soft and tastes better. However, as the starch of raw flour is not sticky, it is not conducive to the adhesion of seasonings, and it is easy to be pasty during the cooking process, thus affecting the taste.

The principle of starch meat tenderization is to use starch powder to wrap the meat surface at high temperature to form a protective film and reduce the heat loss of the meat, so as to achieve the purpose of meat tenderization. The starch is highly viscous and adheres better to the surface of the meat, making it more flavorful. However, it should be noted that in the heating process, starch is easy to form a solid state, affecting the taste.