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Old 06-09-2014, 01:32 PM   #11
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Ive always used corn starch too, and just about every Chinese recipe Ive followed called for corn starch too. But when I came across this one recipe/ video, guy theoretically has a restaurant, heavy accent and he uses potato starch in all his recipes, made me curious as to whether it might add something to my Chinese cooking, that would make it taste more like the restaurant and less like someone who ' tried ' to make Chinese food, but isn't quite there yet.
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Old 06-09-2014, 01:33 PM   #12
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IM guessing the heat ( or in my case. lack of heat) is probably one of the key factors.
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Old 06-09-2014, 02:26 PM   #13
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I found that when I started using peanut oil my Chinese dishes tasted more like restaurant food.
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Old 06-09-2014, 02:43 PM   #14
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Quote:
Originally Posted by GotGarlic View Post
I found that when I started using peanut oil my Chinese dishes tasted more like restaurant food.

+1.

I make sure to buy the peanut oil I see in the Asian markets because they have a pronounced peanut taste and aroma.
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Old 06-09-2014, 03:21 PM   #15
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I agree peanut oil would have much bigger affect on taste than starch. I have not noticed any difference in taste when using potato starch versus corn starch.
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Old 06-09-2014, 05:35 PM   #16
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i've heard that potato starch is more nutritious

And I agree with the oil thing - i keep sesame oil and peanut oil at home now, whereas I used to just use regular cooking oil. The taste is truly different with the right oil!

And I will add - instead of just adding white vinegar to recipes, I got rice vinegar, balsamic vinegar, wine vinegar & apple cider vinegar. The correct vinegar is also irreplacable!
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Old 06-09-2014, 07:18 PM   #17
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If you are going to buy potato starch, make sure it is potato starch and not potato flour. They are not the same thing. I didn't realize that and the guy at the health food store said it was the same. The potato flour didn't work in my rødgrød recipe. It never set, so I did some internet research. Potato starch is white, potato flour is usually pale yellow. There may be a way to substitute potato flour for potato starch, but I don't know the magic formula.
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Old 06-10-2014, 11:10 AM   #18
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If anyone has a problem find potato starch, Bob's Red Mill packages it, and I get it through Amazon.

As to nutrition, I don't think there's much to be offered in any extracted starch. Potato starch is 100 carbohydrate, zero fiber, fat and sugar, and zero's for all common vitamins. Same for arrowroot and corn starch, except for a little fiber and more calories in arrowroot.
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