Ok, explain potato starch to me. Recipes and opinions are all over the map.
French fries -- some rinse, some don't.
Hash browns -- most seem to rinse.
Latkes -- some rinse, some don't.
I've seen people argue that rinsing makes a crispier product, but that doesn't make sense to me. If that's true, why do we coat stuff in corn starch before deep frying?
So, can someone give me a good answer -- How does potato starch affect various preparations? What are the tradeoffs of rinsing vs. not rinsing? And most importantly -- why?
Updated 6 months ago | 1
Updated 5 months ago | 11
Updated 3 months ago | 6
Updated 3 months ago | 17
Updated 19 days ago | 22