That's a great question! Both potato starch and cornstarch are used in stir-fry marinades, but they have slightly different properties that can affect the final outcome.
Here's a breakdown of their differences:
Potato Starch:
- Texture: Produces a lighter, crispier coating.
- Clarity: Creates a more translucent sauce, which can be desirable in some stir-fries.
- Heat Tolerance: Can tolerate higher temperatures without breaking down. 1 1. Cornstarch vs. Potato Starch: Which One's Better? - Bob's Red Mill
www.bobsredmill.com
- Freeze/Thaw Stability: Sauces thickened with potato starch tend to hold up better when frozen and thawed.
Cornstarch:
- Texture: Creates a slightly denser, more "velvety" coating.
- Sauce Appearance: Produces a more opaque sauce.
- Cost: Generally more affordable and readily available.
So, which is better for a stir-fry marinade?
It really depends on your personal preference and the specific dish you're making.
Here's a general guideline:
- For a lighter, extra crispy coating and a clearer sauce: Go with potato starch.
- For a more classic, velvety texture and a thicker sauce: Stick with cornstarch.
Important note: If you're substituting potato starch for cornstarch in a recipe, you might need to use slightly less, as potato starch has a higher thickening power. Start with about ⅔ the amount of potato starch as cornstarch and adjust as needed.
Ultimately, the best way to find out which you prefer is to experiment! Try both starches in your stir-fry marinades and see which one gives you the results you love. Happy cooking!
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