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

r
rbraham Apr 10, 2014 01:26 PM

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. monavano RE: rbraham Apr 10, 2014 01:28 PM

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

    1 Reply
    1. re: monavano
      s
      sweetpotater RE: monavano Apr 11, 2014 02:30 PM

      No.

    2. chefj RE: rbraham Apr 10, 2014 01:45 PM

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

      1 Reply
      1. re: chefj
        m
        magiesmom RE: chefj Apr 10, 2014 02:13 PM

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

      2. mcsheridan RE: rbraham Apr 10, 2014 06:36 PM

        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. C. Hamster RE: rbraham Apr 10, 2014 06:44 PM

          I never coat meats when browning them .

          DO IT NAKED!

          1 Reply
          1. re: C. Hamster
            p
            Puffin3 RE: C. Hamster Apr 11, 2014 03:51 PM

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

          2. ccbweb RE: rbraham Apr 10, 2014 06:45 PM

            Yes, to answer the question in the title.

            1. scubadoo97 RE: rbraham Apr 11, 2014 01:44 PM

              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. h
                happybaker RE: rbraham Apr 11, 2014 03:56 PM

                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. C. Hamster RE: rbraham Apr 11, 2014 04:28 PM

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

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