What's the Difference Between Potato Starch,Sweet Potato Starch and Corn Starch?
Katherine / 
22 Jun,2016
Also known as corn flour, corn starch soybean meal as well as the local call it (this is indeed rare), is extracted from corn starch - the supply of most of the starch, but not as good good potato starch properties. Hong Kong called the cornstarch is mainly corn starch.
That raw potato starch, potato starch - the most stable family with the most quality thicken starch, Taiwan called cornstarch. Characterized sticky enough, fine texture, color white, gloss than mung bean starch, but poor water absorption. When heated water will condense into a transparent viscous in Chinese cooking (especially Taiwanese cuisine) on cornstarch often add cold water and mix thoroughly after adding cooked dishes do hook Heights, make soup looks thick, while the food may look shiny. Harbour Heights vegetable juice is generally usual cornstarch (corn flour). However, after the cornstarch to thicken the soup and let cool becomes more dilute, and cornstarch to thicken the soup will not change after cool.
Cornstarch can not directly heated or water and mix thoroughly into the hot food, it will immediately condenses into blocks and can not cook scattered. After the addition of cornstarch boiled food cool after Mainz juice will become more dilute, known as the "still water", it is generally in the West Point making more use of corn starch to make the material reaches viscous characteristics without using too white powder.
PS: Note that distinguish potato flour Potato Flour (called "potato flour"), heated water tune boiled restore into mashed potatoes. In addition, frequently used in Western-style bread or cake, can increase the slickness of the product.
Also known as sweet potato starch, potato starch, is characterized by strong water absorption capacity, but less viscous, dull, dark red color with black. It is a powder made from sweet potato starch, sweet potato powder, granular general, there are two kinds of coarse and fine, usually home to buy better coarse sweet potato flour.
The role of starch in cooking
1. Sizing
Sizing refers to the sticky material wrapped in a thin layer of water, starch. After the material into the pan, or boiled, quickly gelatinized starch to form a protective layer to seal in moisture within the raw material, the raw material to maintain Ruannen taste.
2. Guahu
Guahu refers to the raw material wrapped in a thick layer of sticky starch (which may be water, starch, egg white, starch, etc.). Guahu usually required feedstock for frying, such as sweet and sour pork, after the material into the pan, gelatinized starch, forming a protective layer at the same time, it will become golden brown and crispy, cuisine is presented outside the coke tender taste.
3. Thicken
Refers thicken dishes in mature faster in pots with water, starch, so the pot of soup becomes thick, is to make the sauce can become thick stick wrapped in the dishes, make food more flavor. If dishes like soups, soups are a taste more mellow.
4. To make pasta, noodles, jelly
This water is added to the starch, and then formed into a fan, the powder strip, dried and then made.