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Can I use potato starch to brown beef (not for thickening)?

Passover coming up. Could use tomato paste, I suppose, or kick it off with straight caramelization (sugar, cola).

Is it worth futzing with?

Rob

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  1. Is corn starch allowed, because I've browned and fried with that.

    1 Reply
    1. You can skip any coating.Meats can be browned directly in the pan.
      What is it for?

      1 Reply
      1. re: chefj

        I never coat meat unless I want a thickened sauce, which even then o would rather have by pureeing veggies.

      2. Don't see why you couldn't; I recently used it to make Japanese Fried Chicken.

        But as chefj said, you really don't need to coat meats to brown them; in fact, I think they brown better naked, and leave a better fond behind.

        1. I never coat meats when browning them .

          DO IT NAKED!

          1 Reply
          1. re: C. Hamster

            Ditto!
            Leave the 'coating' off the meat. Browning meat naked =10.
            Browning (more likely burning any starch on it =1)

          2. Yes, to answer the question in the title.

            1. Sure, I use rice flour a lot for browning so would think most starch flours world work well. Pick the one that is kosher in your home

              1. No to browning (I'm with the other folks - naked! Go naked!) but as for potato starch? It makes an excellent roux, so you can have a nice cream sauce or a thickened sauce and still meet the rules of the holiday.

                Just get it a bit toasty if you can, then use as you would flour.

                1. Flour on beef is used for thickening not carmalization. It actually inhibits the Maillard reaction.