The term starch indicates thestarch contained in potato tubers; this word is also used to define starch obtained from bananas, chestnuts, sago, maranta and cassava, among others.
Once washed, the potatoes are rasped and reduced to pulp and then left to macerate in water.
The starch is then obtained by sieving the milky liquid that comes out of it, 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 and odorless powder.
It is easily found on the market, even in the most common supermarkets, at low cost: a 250 gram package costs about one euro, more than double if it is organic. Not containing gluten, it is suitable for those suffering from celiac disease.
Properties and conservation of potato starch
From a nutritional point of view, potato starch is not particularly rich, but it is one very digestible and versatile flour. It contains proteins and minerals in modest quantities and is completely fat-free.
Much of the nutritional characteristics of potatoes are lost during the processing process that is needed to obtain the starch.
The potato starch must be stored in a dry place, even better if in a hermetically sealed jar, away from strong smelling foods.
Also discover properties and uses of sago
Uses of potato starch
Who says potato flour says pastry shop: it is here in fact that he finds his wider use, ending up as a special ingredient in the preparation of cakes, cookies or creams. However, we do not find it only in desserts: potato starch is an excellent thickener also for the preparation of gravies and sauces, to compact meatballs or croquettes or to give consistency to savory pies.
Let's see some simple ones recipes with potato starch
Cocoa and starch cake
> 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 tray lined with parchment paper and bake at 170 ° C for about 30 minutes.
> a couple of organic lemons,
> 2 cups of semi-skimmed milk,
> 2 egg yolks,
> a couple of tablespoons of whole brown sugar,
> a tablespoon of potato starch
Preparation: take the lemons and cut the peel avoiding the white part. Put the milk and 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 very low heat.
Slowly add the milk and mix with a whisk until the cream thickens. Let it cool and, only at the end, pour the lemon juice. Pour into bowls, leaving to rest for a couple of hours in the fridge before enjoying, or use to garnish sweets or brioches.
Also use potato starch to make energy bars