Hello everyone, in our usual kitchen, corn starch and starch, I believe everyone is using it. Although corn starch and starch look the same, they are only one word apart, but when they are used, their use is completely different. Many people think that starch and corn starch are the same variety, but in fact, this practice is very wrong.
In the process of using corn starch and starch, we can use it to make soup and can also be used to cur meat, but when making these ingredients, we must distinguish the use of corn starch and starch. Let me take you to understand what the use of corn starch and starch is, let's take a look.
First of all, the raw materials used in the two are not the same, corn starch is the corn starch and potato starch we usually use, and starch mainly refers to sweet potatoes, starch, tapioca starch, peas and mung bean no starch. It can also be said that starch is a big general term, starch it contains corn starch, but corn starch does not contain starch.
Corn starch is also a starch, usually we are also cooking, you can use the corn starch as starch, but you can not use the starch as corn starch. Corn starch is a special member of starch, and they should not be confused.
The second point is that the characteristics between the two are different, the corn starch particles will generally be more delicate, the color will look whiter, are presented as a more delicate powder, its viscosity and solubility will be relatively poor. And sweet potato starch, its particles will be relatively large, it looks like the color will be much darker, but its viscosity and water absorption will be very strong.
The third is corn starch and starch, which are used differently when used between the two. This is mainly based on their differences in performance. Because the corn starch is delicate and appears as a powder, it is easy to be dissolved after being put into water.
Therefore, when corn starch is generally used, it is mainly used to make goji and pickled delicacies, and corn starch is mixed with corn starch water, and then poured into the pot to make the ingredients viscous. In addition, when cooking meat delicacies, we generally use corn starch to marinate the meat, so that the meat taste will be more tender.
When starch is used, because its particles are relatively coarse, and it is viscous and absorbent, it is generally used to hang fried food paste. For example, when we make crispy meat, we have to use starch, or when we make chicken steak, we also use starch.
Starch is used to make a batter, it can firmly lock the moisture in the meat, but also to ensure that the nutritional value of meat ingredients is not lost, the taste is crispy and tender. Through the above three points, we can see that there is a certain difference between corn starch and starch, and according to its own different characteristics, it will lead to differences in the use of the two.
To sum it up in one sentence, corn starch is mainly used to make mustard, and starch is mainly used to make batter. Corn starch can replace starch, starch can not replace corn starch, do not know for the above knowledge, do you understand? Or do you have a better view? Remember to leave a message in the comments section.
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Well, today I want to share the knowledge to you, just say this simply, about the use and difference of corn starch, if you friends do not understand it, remember to read it several times, and then use corn starch and starch in the future, don't mess with it.