The term starch indicates the starch contained in potato tubers ; this word is also used to define the starch made from bananas, chestnuts, sago, maranta and cassava, among others.
Once washed, the potatoes are buffed and reduced to pulp and then left to macerate in water.
The starch is then obtained by sifting the milky liquid that comes out, rich in starch and other precious nutrients such as soluble proteins and mineral salts.
The starch as we know it most commonly is therefore the one composed of the starch of potatoes, light and soft, which appears to us as a white, odorless powder .
It is easily found on the market, even in the most common supermarkets, at low cost: a package of 250 grams costs about one euro, more than double if it is an organic product. Not containing gluten, it is suitable for those suffering from celiac disease.
Properties and storage of potato starch
From a nutritional point of view, potato starch is not particularly rich, but it is a very digestible and versatile flour . It contains proteins and minerals in modest quantities and is completely free of fat.
Much of the nutritional characteristics of potatoes are lost during the manufacturing process needed to obtain starch.
Potato starch must be stored in a dry place, even better if in an airtight jar, away from foods with a strong odor.
Discover also the properties and uses of the sago
Uses of potato starch
Who says potato starch says pastry: it is here that it finds its widest use, going to end up as a special ingredient in the preparation of cakes, biscuits or creams . However, we don't find it only in desserts: potato starch is an excellent thickener also for the preparation of sauces and sauces, to compact meatballs or croquettes or to give consistency to savory pies .
Let's see some simple recipes with potato starch
Cocoa and starch cake
Ingredients :
> 3 eggs,
> 50 grams of sunflower oil,
> 200 grams of potato starch,
> 75 grams of bitter cocoa,
> 150 grams of whole cane sugar,
> baking powder.
Preparation : put all the ingredients in a bowl and mix well using an electric mixer. If the dough is too hard, you can add a little milk, even vegetable.
Pour the mixture into a baking pan lined with baking paper and bake at 170 ° C for about 30 minutes.
Lemon custard
Ingredients :
> a couple of organic lemons,
> 2 cups of semi-skimmed milk,
> 2 egg yolks,
> a couple of tablespoons of whole cane sugar,
> a tablespoon of potato starch
Preparation : take the lemons and cut the peel avoiding the white part. Put the milk and the lemon peels on the heat. Meanwhile, work the egg yolks with the sugar. When you have obtained a frothy cream, also incorporate the potato starch. Pour this mixture into a saucepan and place it on a very low heat.
Slowly add the milk and mix with a whisk until the cream thickens. Allow to cool and, only at the end, pour in the lemon juice. Pour into cups, leaving a couple of hours in the fridge to rest before enjoying, or use to garnish cakes or brioches.
