Let's break it down.
Estimate 1 to 1 ½ tablespoons potato starch for every 1 tablespoon cornstarch. Like arrowroot, this starch’s thickening powers don’t last long beyond cooking, so eat as soon as possible. Its delicate flavor makes it great for sauces. You’ll also see it pop up in baking recipes, too, like thisThis neutral-flavored ingredient comes from the cassava root.
It’s less potent than cornstarch, so you’ll need about 2 tablespoons tapioca for every 1 tablespoon cornstarch. Unlike cornstarch, which begins to break down when frozen, tapioca stays strong. Avoid boiling, which would make the thickened sauce stringy.Here are a few of our favorite cornstarch-y recipes, and which substitutes make the most sense for each. See quantity conversions for each ingredient in the section above.makes it a champ at creating crispy crusts.
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