I sometimes like to thicken a sauce by directly adding
potato starch to it, then stirring. This works reasonably
well, but sometimes small lumps of potato starch remain
undissolved. I notice that the occurence of lumpiness
is less if to begin with I carefully spread the starch over
the surface of the sauce in as thin a layer as possible.

What I'd like is a device that could puff a fine mist
of potato starch; I figure I could do that a few times,
stirring it in, without getting lumps.

Any idea of what sort of device is available that would
do this? I'm familiar with misters for liquids, such as
oil, but what about powders?

Steve

Helen Harrand > wrote:

>"Steve Pope" > wrote in message

>> What I'd like is a device that could puff a fine mist
>> of potato starch; I figure I could do that a few times,
>> stirring it in, without getting lumps.

> I don't know if this is a serious question or not but have you
> ever thought of using a small sieve? Light coating, no muss,
> no fuss.

(Yes, it's a serious question.)

Great idea, I hadn't thought of that.

Steve

On Sun, 30 Jul 2006 21:50:13 +0000 (UTC),
(Steve Pope) wrote:

>Helen Harrand > wrote:
>
>>"Steve Pope" > wrote in message
>
>>> What I'd like is a device that could puff a fine mist
>>> of potato starch; I figure I could do that a few times,
>>> stirring it in, without getting lumps.
>
>> I don't know if this is a serious question or not but have you
>> ever thought of using a small sieve? Light coating, no muss,
>> no fuss.
>
>(Yes, it's a serious question.)
>
>Great idea, I hadn't thought of that.
>
>Steve


The other thing you can do is remove some of the liquid you are
heating, mix it well with the potato starch and re-introduce it into
the saucepan. That is certainly a method I have used when thickening
with cornstarch.

Boron

Boron Elgar > wrote:

>The other thing you can do is remove some of the liquid you are
>heating, mix it well with the potato starch and re-introduce it into
>the saucepan. That is certainly a method I have used when thickening
>with cornstarch.

Yes, I sometimes do this and it does help.

Steve

"Steve Pope" > wrote in message
...
> I sometimes like to thicken a sauce by directly adding
> potato starch to it, then stirring. This works reasonably
> well, but sometimes small lumps of potato starch remain
> undissolved. I notice that the occurence of lumpiness
> is less if to begin with I carefully spread the starch over
> the surface of the sauce in as thin a layer as possible.
>
> What I'd like is a device that could puff a fine mist
> of potato starch; I figure I could do that a few times,
> stirring it in, without getting lumps.
>
> Any idea of what sort of device is available that would
> do this? I'm familiar with misters for liquids, such as
> oil, but what about powders?
>
> Steve

I don't know if this is a serious question or not but have you ever thought
of using a small sieve? Light coating, no muss, no fuss.

helen

Steve Wertz > wrote:

>On Sun, 30 Jul 2006 20:44:56 +0000 (UTC), Steve Pope wrote:

>> Any idea of what sort of device is available that would
>> do this? I'm familiar with misters for liquids, such as
>> oil, but what about powders?

>Mix it into a paste with a little cold water, then add to the
>sauce.

Thanks, I'll give the a try.

>This is Basic Sauces 101 stuff.

Perhaps, but lots of sources say to add potato starch directly
to a sauce to thicken it.

Steve

Steve Pope wrote on 30 Jul 2006 in rec.food.cooking

> Steve Wertz > wrote:
>
> >On Sun, 30 Jul 2006 20:44:56 +0000 (UTC), Steve Pope wrote:
>
> >> Any idea of what sort of device is available that would
> >> do this? I'm familiar with misters for liquids, such as
> >> oil, but what about powders?
>
> >Mix it into a paste with a little cold water, then add to the
> >sauce.
>
> Thanks, I'll give the a try.
>
> >This is Basic Sauces 101 stuff.
>
> Perhaps, but lots of sources say to add potato starch directly
> to a sauce to thicken it.
>
> Steve
>

Investing in a wand/stick blender will help you not get lumpy sauces.
Most thickening agents such as flour, corn starch, arrowroot and potato
starch etc... need to be pre mixed in a little of the liquid you're using
to make the sauce or you risk lumps. I find using a jar with a lid works
well put the starch in the jar with some of the liquid...put on the lid
and shake vigorously. This ensures a smooth paste gets added to the
sauce....failing that use the stick blender...it'll unlump just about
anything.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

Mr Libido Incognito > wrote:

>Steve Pope wrote on 30 Jul 2006 in rec.food.cooking

>> Steve Wertz > wrote:

>> >Mix it into a paste with a little cold water, then add to the
>> >sauce.

>> Thanks, I'll give the a try.

>> >This is Basic Sauces 101 stuff.

>> Perhaps, but lots of sources say to add potato starch directly
>> to a sauce to thicken it.

>Investing in a wand/stick blender will help you not get lumpy sauces.
>Most thickening agents such as flour, corn starch, arrowroot and potato
>starch etc... need to be pre mixed in a little of the liquid you're using
>to make the sauce or you risk lumps.

I certainly would expect flour to form lumps, unless you start with
a roux. There's some sort of major chemistry difference between
grain flours and root starches -- I forget the details, but you
can find them in McGee.

Steve

Oh pshaw, On Sun 30 Jul 2006 01:44:56p, Steve Pope was muttering about...

> I sometimes like to thicken a sauce by directly adding
> potato starch to it, then stirring. This works reasonably
> well, but sometimes small lumps of potato starch remain
> undissolved. I notice that the occurence of lumpiness
> is less if to begin with I carefully spread the starch over
> the surface of the sauce in as thin a layer as possible.
>
> What I'd like is a device that could puff a fine mist
> of potato starch; I figure I could do that a few times,
> stirring it in, without getting lumps.
>
> Any idea of what sort of device is available that would
> do this? I'm familiar with misters for liquids, such as
> oil, but what about powders?
>
> Steve

Steve, I own two of these...one for sugar and one for flour. Works well
for me...

http://www.preparedpantry.com/browse...gar-and-Flour-
Shaker.html

--

Wayne Boatwright
__________________________________________________ ________________________

I often wonder ...
What do people mean when they say the computer went down on me?