Admin
Starch - we analyze its properties and action

I bought two bags at the supermarket, opened them and scooped up a teaspoon of powder from each.
1. Looked carefully.
Potato starch is snow-white, even slightly blue.
Corn - slightly golden casts.
When the glasses are next to each other, the difference is clearly visible.

2. I felt it, rubbed it in my fingers.
Corn flour resembles good quality flour, silky, and potato - crunchy!
You can’t confuse it with flour.

3. Diluted starches with the same amount of water and stirring, brought to a boil.
The first thing that catches your eye: potato starch is transparent, but corn is not.

Starch - we analyze its properties and action

Second: with equal amounts of water and cooking time, the consistency of the resulting jelly is different.
Corn - smooth and quite liquid, flows easily, in a thin stream.

Starch - we analyze its properties and action

And potato - thick, elastic, rubbery. It flows with difficulty, glues.

Starch - we analyze its properties and action

Hence, the conclusion can be made as follows:
- for cream patisier and for lightening flour (for biscuits) it is better to use corn starch, since its properties are intermediate between the properties of flour and potato starch
- for jelly, where transparency is important, and for baking curd and fruit cakes, where the absorbing properties of starch are important, it is better to use potato.


And with this, normal people would go with a clear conscience to engage in some kind of socially useful work.
And the devil pulled me to check the postulate: "you can't boil starch - it liquefies."
Let me, I think, to the cook and see how and when it liquefies, in order to know for sure ...

Took from 1 tsp. corn starch. Diluted with a glass of water and brought to a boil. Cast ¼

Starch - we analyze its properties and action

I boiled the rest for another 3 minutes.
Cast 1/4.

Starch - we analyze its properties and action

I boiled it for another three minutes. Cast another 1/4

Starch - we analyze its properties and action

I cooked the rest for another 3 minutes.

Starch - we analyze its properties and action

Well, and then I did the same with the potato, only I spread it thinner to boil it longer.

Brought to a boil.

Starch - we analyze its properties and action

End result after 15 minutes boiling:

It does not liquefy ...
Loses elasticity, smoothness - yes. It becomes lumpy - yes.
But it does not liquefy!
As a result, corn is completely brewed like flour.
And potato - it becomes like rubber, you can't stir it!

Citizens, comrades, friends!
Don't let curiosity get lost.

Is it that we have such a starch, especially Jewish or just another culinary myth that boiling starch liquefies ?!

Information from Luda - l_v_v_a:

Of all types of starch, in potato - the granules swell and swell the most when the starch is moistened and heated. They become huge in comparison to granules of corn, wheat or tapioca starch. Therefore, different starches are used for different purposes: tapioca for a delicate absolutely transparent jelly in a filling for fruit and berry rations. Corn - if regular biscuits need to be made more tender and less dry. And potato - in buttery biscuits and shortbread cookies and shortbread cakes for a special sandy crumbling, softer wet feel on the bite, and a very open crumb texture.

Numerically, it will take 8g of potato starch to thicken a glass of liquid to the same extent, compared to 9g of cornstarch or 14g of wheat flour.


A source: 🔗 Thanks to the author for the excellently prepared material!
Wildebeest
Admin
Thanks for the informative article on starches.
Sometimes there are recipes using corn starch, but I have not seen it on sale for 25 years.
Admin

I don't know where you live, but in Moscow you can often see him in stores, there are no problems
Wildebeest
Admin
I'm ashamed to admit, but I live in St. Petersburg, but I didn't even find cornstarch in a store that sells gluten-free products.
Lika
Wildebeest, look in large supermarkets.
Wildebeest
Lika
Of all our supermarkets, I only go to OKEY, sometimes I visit Auchan on Dybenko, but I have never met.
At work, people strained, but all to no avail.
Admin

Then negotiate with the Moscow guides, for your money they will bring you a box of starch
addresat
How long can starch be stored?
If it is long, does it not lose its properties?
Thank you.
Admin

Starch is essentially finely ground potato or cornmeal.
I have it for a long time, normal.

Of course, the conditions must be observed, the jar is under the lid so that the bugs do not start.

Here is the information from the site 🔗

STARCH STORAGE

Starch is stored on racks in dry, clean, well-ventilated warehouses, free from pests, without foreign odors, at a relative humidity of no higher than 75%, without sudden temperature changes. Under these conditions, starch can be stored for a long time without changing quality, therefore, the guaranteed shelf life for starch has not been established.
Yulia Antipova
Admin, Tatiana, I'm going to cook custard. It contains starch. I have corn and potato. Which is better and why exactly for custard (cooking experience is minimal). Thank you in advance.

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