But when buying starch in grain and oil stores, many friends began to scratch their heads again, because many times when we call it "buying starch", we also call it "buying raw flour". The owner of the grain and oil store will usually give you corn starch, but when you say you want to buy starch, the owner of the grain and oil store will ask you what starch you want.
At this time, you will realize that "starch" is slightly different from "raw flour"
In this issue, the deer will give a popular science explanation on "starch" and "raw flour" to let everyone know the difference between raw flour and starch. In fact, the two are very different, and their uses and properties are completely different. It's not delicious to use the wrong dish.
Understand what raw flour is first:
But if you look carefully when buying raw flour, you will find that there are two kinds of corn starch or potato starch under the name of "raw flour". In general, when we talk about raw flour, we will only label these two kinds.
Flour containing (potato starch)
Flour containing (corn starch)
But in the category of "starch", there are many branches of starch. Besides potato starch and corn starch, there are cassava starch, wheat starch, sweet potato starch, mung bean starch and pea starch. The raw materials, properties and applications of these starches are different. The following deer will sort out the information of these commonly used starches for everyone.
Potato starch:
Alias: white powder, potato starch
Uses: generally used for preparing sauces, thickening and meat sizing and curing.
Description: Potato starch is a kind of starch extracted from potato. This kind of starch is fine and even in texture, but it has poor water absorption. So it is often used for sizing and pickling, which can keep water. Gravy and sauce are wrapped around the ingredients, which are not absorbed or lost, making the ingredients feel more elastic and tender. When used to thicken the sauce, it can also make the color of the sauce more appetizing and particularly transparent.
Corn starch:
Alias: chestnut powder, corn flour
Uses: thickening, dessert, pickling and auxiliary use with other starch and flour.
Features: The biggest feature of corn starch is that it can enhance the flavor of raw materials and keep the original flavor of food as much as possible. In addition to thickening dishes, it can also be mixed with other starch and flour to make fried batter, so that fried ingredients taste tender and crisp. It is generally used for sizing tender ingredients such as chicken, duck, fish, shrimp and sliced meat.
Cassava starch:
Alias: Thai raw powder
Usage: Prepare dessert ingredients, such as taro, potato, western-style pie, pudding, pearl tea, etc.
Description: Cassava starch is extracted from cassava, and Thailand is the largest exporter of cassava products in the world, so Cassava Lake is known as raw powder in Thailand.
The biggest feature of this cassava starch is that it is blended with water. When it is heated to boiling and cooked, the texture will be transparent and the taste will be elastic. Therefore, cassava starch is generally used in the ingredients of various desserts, such as pearls, taro balls, puddings, and some western-style pies and yams that we usually eat the most.
Wheat starch:
Alias: into powder, listening to powder, into noodles.
Uses: Dim sum, dessert and Cantonese cuisine with crystal clear appearance.
Description: The flour quality of wheat starch is more delicate than that of low gluten flour. Because this starch belongs to gluten-free flour, the gluten and other substances have been removed, and the prepared dough and batter are crystal clear, soft and smooth in taste, which is suitable for most Cantonese dim sum such as frosted moon cakes, crystal shrimp dumplings, rice rolls and so on.
Sweet potato starch:
Alias: sweet potato powder
Usage: used for making fried batter or making vermicelli and vermicelli.
Description: The powder of sweet potato starch is very rough and has certain granularity, but from the perspective of granular texture, it can be divided into coarse and fine.
It is characterized by strong water absorption and high viscosity. The viscosity of sweet potato starch is difficult to control when it is used for thickening, and it is not suitable for thickening daily dishes. On the contrary, it has better effect on the surface of fried food, which can make fried food drier and fully retain food moisture.
Sweet potato starch with fine texture is generally used to make vermicelli and vermicelli, which can bring long-term cooking feeling, toughness and chewiness.
Pea starch:
Uses: making cold rice noodles, bean jelly and fried crispy meat.
Description: This starch is not only suitable for making cold noodles and bean jelly, but also generally used in the batter of fried crispy meat, because when this starch is hung and fried, it is easy to make the fried skin soft and hard, and the taste is crisp, which is more textured than the crispy meat hung and fried with corn starch.
Mung bean starch:
Uses: thicken, make cold rice noodles, bean jelly, Longkou vermicelli and mung bean cake.
Description: Among many edible starches, mung bean starch has the best quality, characterized by low water absorption, sufficient viscosity, white and bright color, and the best thickening effect, but it is expensive. Therefore, mung bean starch is used less frequently in daily families, and it is often used to make cold noodles, bean jelly, Longkou vermicelli or mung bean cake with pea starch.
The deer has something to say.
After reading the introduction of starch commonly used above, in fact, the concepts of raw flour and starch are different. Raw flour generally refers to corn starch or potato starch, which can also be called starch, but starch can't be called raw flour, because starch is a general term of a large category, and raw flour is just a daily synonym for two kinds of starch.
If you use the wrong starch when cooking, it is equivalent to ruining the dish in minutes, and the taste is terrible, so everyone should understand the use occasions of different starches.
) I am a deer. If this article is helpful to you, you might as well pay attention to it and share it with me ~
Extended reading:
Eight "entry-level" brandies are recommended. remy martin and Hennessy are on the list, and gifts and drinks are suitable.
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Five "100-yuan price" pure grain wines are recommended, all of which are explosive ration wines and are the favorite of alcoholics.