The difference between potato starch and corn starch is that the main materials and methods of use are different. Obviously, the difference between the two is the basic material is not the same, respectively, from two different kinds of high starch content of vegetables extracted, so the starch content is not the same, corn starch starch starch content is the lowest, and therefore generally used to make some deep-fried food, because the coating will be lighter, eat up the texture will be more crispy, and potato starch is more suitable for thickening, make the food more crispy, and potato starch is more suitable for thickening, make the food more crispy. Suitable for thickening, so that cooking soup more thick, so generally speaking thickening, are used potato starch.

Potato starch and corn starch usage

Potato starch is often used to make sauces because of its high transparency, but also commonly used in cooking thickening, because of the lower pasting temperature, to avoid high temperature caused by the loss of nutrients and flavor of the dishes, potato starch has a whiter appearance, more absorbent, out of the slurry of high transparency, viscosity and high quality. The appearance of potato starch is whiter in color, more absorbent, and the slurry has high transparency and sufficient viscosity, but it can not be directly heated with water or put directly into hot food, or it will appear to be lumpy.

Corn starch is the most common starch in our lives, the use of other starch compared to a wider range, in some northern areas people say that the flour is actually corn starch, corn starch is more absorbent, but the viscosity is relatively poor, suitable for meat sizing, hanging paste, can lock the moisture in the meat, so that the meat to achieve a more tender taste, in the frying of some meat or vegetables, the surface of the ingredients patted on the surface of the food, and then the meat will be more tender, so that it is more stable. When frying some meat or vegetables, a layer of starch on the surface of the ingredients can also make the skin of the ingredients more crispy, such as dry-fried scallops, dry-fried mushrooms, salt and pepper shrimp these dishes.