Does it make a difference if I use potato starch instead of corn starch to
thicken a broth? I presume they have the same effect?

Thanks,
Ben

Ben wrote:
>
> Does it make a difference if I use potato starch instead of corn starch to
> thicken a broth? I presume they have the same effect?

They have different particle sizes, so they have slightly different
lumpiness. Arrowroot is difficult to get into lumps; corn starch
must be carefully stirred to avoid lumps.

They have different impurities so they can trigger different alergic
reactions. Far more people are mildly alergic to corn than most
believe. Fewer are mildly alergic to potatos without knowing it.

One a scale of 99, they are the same in the 10s digit, different in
the 1s digit.

Doug Freyburger wrote:
> One a scale of 99, they are the same in the 10s digit, different in
> the 1s digit.

Ah. From the sounds of it though, with regards to my usage they could be
treated similarly.

Thanks,
Ben

I can't eat any wheat products therefore I have to use different products for
thickening. I've found that sweet rice flour is the best - potato starch will
thicken but will break down and become runny after cooling. You can also use
corn starch but use than you would flour.

"Ben" > wrote in message
...
> Does it make a difference if I use potato starch instead of corn starch to
> thicken a broth? I presume they have the same effect?
>
> Thanks,
> Ben

Nope starches are usually quite different in their actions and temperatures
at which thy begin to react. Some will yield a translucent finished product
and some will yield an opaque result.

For more information go to:

http://www.foodsubs.com/ThickenStarch.html

Dimitri

Dimitri wrote:
> Nope starches are usually quite different in their actions and temperatures
> at which thy begin to react. Some will yield a translucent finished product
> and some will yield an opaque result.
>
> For more information go to:
>
> http://www.foodsubs.com/ThickenStarch.html

Ah. Very useful!

Thanks,
Ben

"Ben" > wrote in message
...
> Dimitri wrote:
> > Nope starches are usually quite different in their actions and
temperatures
> > at which thy begin to react. Some will yield a translucent finished
product
> > and some will yield an opaque result.
> >
> > For more information go to:
> >
> > http://www.foodsubs.com/ThickenStarch.html
>
> Ah. Very useful!
>
> Thanks,
> Ben

You're welcome even though you didn't agree with the milk.

;-)

Dimitri

Dimitri wrote:
> You're welcome even though you didn't agree with the milk.
>

I am glad that it affected Julia in a positive way. I cannot agree that it was
the best course of action to take from the orthodox perspective (actually I
can't agree it was the correct thing to do from the orthodox perspective.)

regards,
Ben