Potato Starch

Potato Starch

Potato Starch

It is the raw potato starch, when added to water and heat, it will coagulate into a transparent thick, in the Chinese cooking (especially in Taiwan), it is often added to the boiled dishes after adding cold water to mix well, so that the soup seems to look thick, and at the same time, make the food look glossy on the outside. In Hong Kong cuisine, cornstarch is usually used to thicken the soup. However, the soup thickened with cornstarch will become thinner when it cools, while the soup thickened with cornstarch will not change when it cools.

Powdered cornstarch should not be mixed directly with hot water or added to hot food, as it will immediately clump together and cannot be cooked away. After the food is cooled, the sauce will become thinner and become "watery". Therefore, cornstarch is often used in pastry making to make the ingredients thicker without the use of cornstarch.

PS: Note that Potato Flour (also known as "potato flour") is different from Potato Flour, which can be heated and boiled in water and then reduced to mashed potatoes. In addition, it is also often used in Western-style bread or cake, which can increase the moistness of the product.