Tapioca vs cornstarch for steak crust
I'm looking at a Cook's Illustrated recipe for a crust for steaks. It specifies cornstarch. Wouldn't be problem to buy some, obviously, but I have a ton of tapioca starch. All references I can find to a comparison of the two have to do with thickening agents. Anyone have any experience w/ tapioca starch as a saute/fry coating?
There are breading products on the market that rely on a combination of tapioca starch and wheat starch, along with spices, as a base. So I see no reason why you couldn't use tapioca starch alone. I might start with a piece of meat, patted dry, with a light coating of corn starch, followed by an egg wash and then a tapioca coating but I might suggest you experiment with your individual ideas to see how things work out for you.
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