What is the difference between corn starch and starch? What powder is good for thickening sauce? Learn not to use it indiscriminately, the difference is big

What powder to use when thickening the sauce? What is the difference between cornstarch and starch

The reason why the dishes of the hotel look oily and smooth, and taste good, is that the sauce is indispensable, and the thickening juice generally uses cornstarch, and when it comes to cornstarch, starch has to be mentioned, because many people can't distinguish between these two kinds of flour, and they don't know, thinking that cornstarch and starch are the same thing, although this statement is true at a certain level, but in fact, they are different.

Cornstarch generally refers to potato (potato) starch, corn flour, etc., generally used as thickening juice, its powder is more delicate than the general starch, and the color is brighter and whiter, but the water absorption is poor, and the cornstarch will be clumpy and viscous after encountering water, and it is definitely not good to cook soup.

The range of starch is relatively wide, in addition to the common sweet potato starch, wheat starch, mung bean starch, etc., there are also potato starch and corn starch, that is to say, corn starch belongs to one of the starches.

Through the above, we know that cornstarch must be starch, starch is not necessarily cornstarch, these two kinds of "powder" are different in powder quality, characteristics, and the use must be different.

Can other starches thicken juice besides cornstarch?

Starch is generally made of sweet potato, kudzu, cassava and other ingredients with relatively high polysaccharide content as raw materials, there are many types, according to the different ratios of amylose and amylopectin contained in starch, its use is also very different, generally speaking, starch can be used to thicken, but there are their own advantages and disadvantages, the following is an example of several common starches.

1. Sweet potato starch, which is called sweet potato starch, is characterized by strong water absorption, but poor viscosity, and into lumps or granules, looks dull and black, made of fresh potatoes ground, kneaded and washed, precipitated, although it can be used to thicken, but the color of the dish is not transparent.

2. Wheat starch, also known as Cheng noodles, its powder is very delicate, and the color is white, the transparency is high, the color of the dishes made is beautiful and transparent, generally used as crystal buns, shrimp dumplings, rice rolls and other food that looks clear, can also be used to thicken the juice, but it is easy to precipitate to form loose juice.

3. Pea starch is a good quality starch, generally can be used to pat powder, slurry, most suitable for making cold powder and cool skin, the food made of pea starch is soft and tough, the color is translucent, good-looking and delicious, used to pat powder, slurry to make puff pastry crispy and not easy to fall off, if used to thicken it is easy to hang up to form a thickening.

4. Mung bean starch is made of mung bean soaked and ground with water, precipitated, its texture is delicate, the water absorption is small and sticky, the color is white and shiny, contains more amylose, less amylopectin, is the most suitable for thickening a kind of starch, but because the price is relatively expensive, so it is not commonly used in the kitchen.

The above are the starches that can be used as thickening in addition to cornstarch, but the characteristics are different, and the effect of thickening is also different.

summary

Cornstarch and starch are two more common "powder" in life, although they are the same at some levels, but there is still a big difference, cornstarch must be starch, starch is not necessarily cornstarch, different characteristics, different uses, if used wrongly, the dish or soup made also has a great impact on the taste and color, generally thickening juice cornstarch is more suitable, in addition to cornstarch mung bean starch thickening juice has the best effect, but the price is relatively expensive, so it is not commonly used.