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potato starch - properties and flavor? substitute another starch?

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I'm thinking of making this timbale di ricotta:

http://www.foodnetwork.com/recipes/em...

which calls for 1.5 Tablespoons of potato starch. Does it have any special properties or a wonderful flavor or anything?

For the sake of not buying another bag of white powder, could I successfully substitute tapioca starch or cornstarch, both of which I already have?

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  1. Potato starch thickens at lower temperatures, and produces a more tender, silky texture with an opaque finish. Cornstarch tends more towards a gelatinous, clumpy texture with a clear gel-like finish.

    1. I find tapioca browns up more quickly....I'd lean cornstarch. Yes, you can sub.

      1. Just peel some potatoes, say for making mashed pots, before cooking them place in a colander, let the potatoes drain into a bowl, the starch will settle to the bottom of the bowl.

        1 Reply
        1. re: treb

          You'll get a much better yield of starch by grating the raw potatoes, then squeezing them, as iin making hash browns or latkes.