I am thinking of making this a regular column on Strawberries: The What-Not-To-Do column. What do you think?
A week or two ago I ran out of rice flour, and true to my nature, I “figured it out”. Since there are these things called potato pancakes, and since there’s ‘potato’ in potato starch, how bad could it be? So when my chicken stock boiled down just a wee bit too much (read: all-the-way-to-the-bottom-of-the-pan-and-started-to-burn) in my broccoli & chicken skillet, I tossed in more water, and a few sprinkles of potato starch. I mean, how different from corn starch could it be?
My friends, you need to hear me now:
VERY.
Disgustingly,
very, truly,
maddeningly,
different from corn starch.
And about a bazillion times stronger too. My poor children thought it was delicious – the chicken and broccoli and cheese skillet. They chewed away on slimy balls of gooey potato starch, while commenting on the yummy cheese. I think I thew up a little.
Let this be a warning! No potato starch! Or, er, there’s a teeny tiny chance I used it wrong. Any tips?
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Sorry about your experience with potato starch. Have you ever tried using potato flakes as in what is used for mashed potatoes. By diluting the potato flakes with hot water BEFORE adding them to your recipe mixture, you’ll have a smoother consistency which will distibute more evently in your recipe as you stir. Best wishes for future projects.