Potato Starch vs Cornstarch: Unraveling Cooking Secrets

This vs That

Potato starch and cornstarch – two culinary contenders in the realm of thickening agents.

As our taste buds constantly crave innovation, exploring the diverse world of cooking alternatives becomes ever more tantalizing.

So, grab your utensils and prepare for a culinary showdown as we uncover the fascinating battle between potato starch and cornstarch.

From glossier sauces to faster thickening wonders, this showdown is sure to leave you hungry for more.

Let the starch-off begin!

potato starch vs cornstarch

Potato starch and cornstarch are both commonly used as thickeners in cooking, but they have some differences.

Potato starch has a lower gelatinization temperature and thickens liquids faster than cornstarch when heated.

It also gives sauces a glossier texture and can be used to thicken sauces or give proteins a crispy coating.

Additionally, potato starch can be used as a substitute for cornstarch in recipes and to make bouncy noodles in noodle dough.

However, potato flour should not be confused with potato starch, as it has a drier texture and is commonly used as a substitute for wheat flour in baking.

Key Points:

  • Potato starch and cornstarch are both used as thickeners in cooking.
  • Potato starch has a lower gelatinization temperature and thickens liquids faster than cornstarch when heated.
  • Potato starch gives sauces a glossier texture and can be used for thickening sauces or giving proteins a crispy coating.
  • Potato starch can be used as a substitute for cornstarch in recipes and can be used to make bouncy noodles in noodle dough.
  • Potato flour should not be confused with potato starch; it has a drier texture and is used as a substitute for wheat flour in baking.

potato starch vs cornstarch – Watch Video


Pro Tips:

1. While both potato starch and cornstarch are frequently used as thickening agents in cooking, potato starch has a higher gelatinization temperature than cornstarch. This means that potato starch can withstand higher temperatures before losing its thickening ability.

2. Did you know that potato starch is considered gluten-free, making it a suitable alternative for individuals with gluten sensitivities or celiac disease? On the other hand, cornstarch is naturally gluten-free as well, making it a safe option for those avoiding gluten.

3. When it comes to frying, potato starch has a slight advantage over cornstarch. Due to its higher water-absorbing capacity, potato starch creates a crispier and lighter texture when used as a coating for fried foods, such as chicken or vegetables.

4. Contrary to popular belief, potato starch and cornstarch have different origins. While potato starch is derived from potatoes, cornstarch, as the name suggests, is obtained from corn kernels. Understanding their distinct sources is helpful when considering specific dietary restrictions or preferences.

5. A lesser-known fact is that potato starch can act as an effective substitute for eggs in certain recipes, such as baking or binding mixtures. Using a mixture of potato starch and water can create an egg-like consistency and help individuals with dietary restrictions or allergies enjoy their favorite dishes.

Obtaining Potato Starch From Grated Potatoes

Potato starch is derived from potatoes through a process that involves grating the potatoes and extracting the starch. The grated potatoes release their natural starch through slurry separation. The starch is then separated from the other components and dried to create commercially available potato starch. This method ensures that the starch obtained is pure and free from impurities.

  • Potato starch is derived from grated potatoes.
  • Slurry separation is the process that allows grated potatoes to release their natural starch.
  • The starch is then separated from other components.
  • Commercially available potato starch is obtained by drying the extracted starch.

“The process of obtaining potato starch involves grating the potatoes and allowing the grated potatoes to release their natural starch through a process called slurry separation.”

Commercial Production Of Potato Starch

The commercial production of potato starch involves crushing potatoes to release their natural starches. The crushed potatoes are then processed to separate the starch from other components, such as fibers and proteins. This separation process typically involves washing the crushed potatoes and then allowing the starch to settle. Once the starch settles, it is separated and dried, resulting in the final product – potato starch. This commercially available potato starch is widely used in various culinary applications and is known for its thickening properties and unique texture enhancement in dishes.

Potato Starch’s Lower Gelatinization Temperature

One notable difference between potato starch and cornstarch lies in their gelatinization temperature. Gelatinization is the process in which starch granules absorb water and swell, leading to the thickening of liquids. Potato starch has a lower gelatinization temperature compared to cornstarch, which means that it thickens at lower temperatures. This characteristic makes potato starch particularly advantageous in situations where a quick thickening agent is required, such as in sauces and gravies.

Quick Thickening With Potato Starch When Heated

When it comes to thickening liquids, potato starch outshines cornstarch in its speed of action. Due to its lower gelatinization temperature, potato starch thickens liquids faster when heated. As soon as the potato starch comes into contact with heat, it starts to absorb the liquid and swell, leading to an almost instant thickening effect. This property makes potato starch a preferred choice for thickening sauces, ensuring that they reach the desired consistency in a shorter time frame.

Achieving A Glossier Texture With Potato Starch In Sauces

Potato starch offers a compelling advantage in producing sauces with a glossy texture. In comparison to cornstarch, potato starch yields smoother and shinier sauces. This effect is achieved through the distinctive properties of potato starch, which, when heated and combined with liquids, create a visually appealing texture. Its glossy and smooth consistency makes potato starch an ideal thickening agent for various dishes, including stir-fries and creamy soups.

Using Potato Starch As A Substitute For Cornstarch

One of the significant advantages of potato starch is its ability to act as a substitute for cornstarch in recipes. Whether you have run out of cornstarch or are looking for a gluten-free alternative, potato starch can step in and deliver excellent results. It possesses similar thickening properties and can be used in the same proportions as cornstarch in most recipes. However, keep in mind that the flavor profile of potato starch may be slightly different, so it is essential to consider the impact on the overall taste of the dish.

Bullet Points:

  • Potato starch is a substitute for cornstarch
  • Gluten-free alternative
  • Similar thickening properties as cornstarch
  • Use in same proportions as cornstarch
  • Consider flavor profile for overall taste.

Potato Starch As A Thickening Agent For Sauces

Potato starch is a versatile substitute for cornstarch, commonly used as a thickening agent for sauces.

  • It has exceptional thickening capabilities, making it an excellent choice for achieving the desired consistency in sauces and gravies.
  • Potato starch allows for precise control over the thickness of delicate pan sauces or rich and creamy gravies.
  • Adding potato starch gradually ensures that the sauce thickens quickly, eliminating the need for prolonged cooking times.

With its quick thickening action, potato starch guarantees that your sauces will have the desired texture.

Bullet points:

  • Versatile substitute for cornstarch
  • Excellent for achieving desired consistency in sauces and gravies
  • Allows precise control over thickness
  • Quick thickening action for efficient results

Crispy Coating With Potato Starch For Proteins

Potato starch is not only limited to thickening applications, but it also has an interesting use as a coating for proteins. When applied to proteins like chicken or vegetables, potato starch creates a thin and ultra-crispy layer. The unique composition of potato starch allows it to form a protective barrier that prevents moisture loss and ensures a crunchy exterior during cooking. Using potato starch as a coating agent adds a delightful crispiness to dishes, elevating them to the next level of culinary perfection.

Making Bouncy Noodles With Potato Starch

Potato starch is a key ingredient in noodle making. By adding potato starch to noodle dough, it enhances the texture and elasticity, resulting in bouncy and chewy noodles. Whether you are making homemade pasta or Asian-style noodles, incorporating potato starch can greatly improve the consistency and quality of the end product, ultimately enhancing the overall dining experience.

Difference Between Potato Starch And Potato Flour

Potato starch and potato flour are two distinct products with different characteristics, despite both being derived from potatoes:

  • Potato starch has a smoother, lighter texture.
  • Potato flour has a drier and denser texture.

Both have different applications in cooking:

  • Potato starch is primarily used as a thickening agent.
  • Potato flour is commonly used as a substitute for wheat flour in gluten-free baking.

On the other hand, potato starch is known for its unique texture-enhancing properties in culinary applications. It has a lower gelatinization temperature and quick thickening properties, making it a versatile ingredient in the kitchen.

Some advantages of potato starch include:

  • Adding a glossier texture to sauces.
  • Creating crispy coatings for proteins.
  • Flexibility to substitute cornstarch in recipes to cater to various dietary preferences.

In summary, understanding the difference between potato starch and potato flour is crucial as they serve different purposes in the culinary world.


You may need to know these questions about potato starch vs cornstarch

What is better cornstarch or potato starch?

Both cornstarch and potato starch offer their own unique qualities when used as thickening agents. While both can be used interchangeably in many cases, the decision between the two may depend on the specific dish at hand. For instance, potato starch works wonders in thickening macaroni and cheese, enhancing its creamy texture. On the other hand, cornstarch tends to excel in soups, lending them a desirable consistency. Ultimately, the choice between cornstarch and potato starch boils down to the desired outcome in terms of texture and flavor, as both offer their own advantages depending on the dish being prepared.

Is cornstarch or potato starch better for frying?

While both cornstarch and potato starch can be used for frying, cornstarch generally yields better results for crispy coatings on fried foods. This is due to its higher amylose content, ranging from 25 to 28 percent, which surpasses the amylose content in wheat or potato starch (20 to 22 percent). The higher amylose content in cornstarch contributes to its superior ability to create a crispy texture when fried. Therefore, if you are aiming for a delightful crunch in your fried dishes, cornstarch would be the better choice.

Can you use potato starch instead of cornstarch as a thickener?

Yes, potato starch can definitely be used as a substitute for cornstarch as a thickener. Derived from crushed potatoes, this light white powder is highly regarded by Kendra Vaculin, an associate food editor. It can effortlessly replace cornstarch in any recipe, making it an ideal alternative with a one-to-one ratio. Whether you’re thickening sauces, gravies, or soups, potato starch confidently steps in to provide the same satisfying results. So, next time you find yourself out of cornstarch, rest assured that potato starch will be a reliable and delicious substitute.

Can you substitute potato starch?

Yes, you can substitute potato starch with a few alternatives. One option is to use cornstarch, where you would use one tablespoon of cornstarch for every one tablespoon of potato starch. Another alternative is tapioca starch, which can be used at a ratio of two tablespoons of tapioca starch for every one tablespoon of potato starch. Lastly, arrowroot powder can also be used as a substitute, with one tablespoon of arrowroot powder being equivalent to one tablespoon of potato starch. These substitutes allow for flexibility in your recipes while still achieving a similar thickening effect.

Reference source

See also  Tenderloin Vs Chicken Breast - What Are the Differences?