The role of starch in cooking
1. Corn starch has a strong hygroscopic effect
Masterpiece: Hanging paste and starching. Corn starch is a widely used starch in cooking, which has a crispy texture after being fried. So, for dishes that require deep frying and crispy skin, corn starch can be added as a batter. In cooking methods such as stir frying, stir frying, vinegar making, simmering, and exploding, the tender parts of chicken, duck, and goose, as well as pork, beef, lamb, and seafood such as fish, shrimp, and crab, are all suitable for starching with corn starch. The cooked food is very smooth and delicious.
2. Potato starch with sufficient viscosity
Unique skills: marinating meat, making sauces, and thickening. Potato starch has sufficient viscosity, delicate texture, and low gelatinization temperature, which can reduce the loss of nutrition and flavor caused by high temperature. When used for thickening, it can ensure the original flavor of the ingredients to the greatest extent possible.
Potato starch is a modified starch that is a good thickener and is widely used in soy sauce foods. Moreover, its transparency is high, and the resulting sauce has a transparent color, making it look more appetizing.
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