Drinking Potato Starch And Water Food
DIY ESSENTIALS: HOMEMADE POTATO STARCH
Not all grocers carry potato starch, so if the time comes when you need some, here is a simple way to make it... Sometimes it just feels good to make your own stuff. It is easy, and it is not rocket science. The trick to this is that water extracts the starch, and the starch is heavier than water. So, you ready... Let's get...
Provided by Andy Anderson !
Categories Seasoning Mixes
Time 25m
Number Of Ingredients 2
Steps:
- 1. PREP/PREPARE
- 2. You will need a large-hole grater, or you could use a food processor fitted with a grater attachment, plus two large bowls or pots.
- 3. Gather your Ingredients (mise en place).
- 4. Clean and peel your taters.
- 5. Grate the taters.
- 6. Place in a large pot or bowl, and pour in some warm water (just enough to cover).
- 7. Chef's Note: If you grated the taters in a food processor, you will see a bunch of white stuff in the bottom of the bowl. That is starch. Swirl with a bit of warm water, and dump it into the pot with the taters.
- 8. Swirl the taters with the water, and then dump them through a strainer, with cheesecloth into another bowl.
- 9. Chef's Note: If you have a strainer with a fine mesh, like a Chinoise, you will not need the cheesecloth.
- 10. You can leave the taters in the original pot, but use your hand to squeeze the taters to extract as much water as possible.
- 11. Put the pot with the taters down, and cover with more warm water, wait 5 minutes, and pour off the water in the other bowl with the starch. The starch will cling to the bottom of the pot.
- 12. Repeat this process of water, strainer, squeeze 3 or 4 more times, until the water is clean, and you can see the starch sitting nicely on the bottom of the second bowl.
- 13. Carefully pour off the last of the water; exposing the starch on the bottom of the bowl.
- 14. Scrape out onto a piece of parchment paper.
- 15. Allow to dry (I let it sit out overnight); however, you could use a dehydrator, or an oven on low heat.
- 16. Put the dry starch into a small grinder, and grind to a fine powder.
- 17. Place into a tightly sealed container, and store in a cool/dry place until needed.
- 18. PLATE/PRESENT
- 19. Use in any situation that calls for potato starch, or you could use it as a substitute for corn starch, or arrowroot powder. In this image I made potato pancakes using potato starch in place of flour. Very crispy. Oh, and I did use the grated potatoes from this recipe to make them. Enjoy
- 20. Keep the faith, and keep cooking.
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- Vitamin C. Compared with mashed or roasted potatoes, raw potatoes can provide you with much more vitamin C. When potatoes are cooked, the high temperature destroys vitamin C. So instead of getting only 10.1 milligrams of vitamin C from half a cup of boiled potatoes, opting for raw gives you 14.8 milligrams.
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